Preheat the oven to 180C /160 fan and grease a 10 x 7.5 x 5 cm baking pan with vegan butter.
Line a 26 x 20 x 2.5 cm baking tray with greaseproof paper.
Add the plant-based drink and apple cider vinegar to a bowl. Mix and set aside for 10 minutes to create a vegan buttermilk.
Add the gluten free flour, baking powder, baking soda, arrowroot and salt to a clean mixing bowl and stir to combine.
Place the vegan butter and sugar in a stand mixer, or use an electric whisk, and cream to combine until smooth. Add the fruit puree and vanilla and mix again to combine.
Add the dry ingredients and vegan buttermilk, a little at a time, whist whisking until a smooth batter forms. Try not to over whisk as this will make the sponge dense. Just until combined.
Add batter to your lined baking tray and smooth with a spatula. Bake for about 35 minutes or until you can insert and remove a skewer cleanly. Leave to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile brew 1 cup of strong espresso powder. We used a cafetiere. You won’t use all of this but it’s best to have more.
Place the filling ingredients into a clean mixing bowl and using a balloon whisk mix until smooth. Adjust sweetness to taste with maple. Place covered in the fridge to chill whilst the sponge base cooks and cools.
Trim the edges of the sponge and cut into 16 strips about 1.5 inches wide. Carefully slice each strip in half lengthways so you end up with 32 thinner sponge pieces.
Brush each sponge finger liberally on one side with brewed coffee. Do this in batches when you’re ready to add to the dish. Soaking the fingers will result in a soggy base so we find brushing with a silicone brush much better.
Line sponge fingers along the base of your dish (feel free to break some in half so they fit nice and snug). Top with a layer of coconut filling, another layer of coffee-soaked sponge, followed by the final layer of coconut filling. Place in the fridge, covered with tin foil, for 4 hours to firm up, or overnight.
Sprinkle with raw cacao and grated chocolate. Slice and serve.
150ml unsweetened plant drink
1 tsp apple cider vinegar or lemon juice
230g gluten free 1:1 baking flour
1 tsp baking powder
2/3 tsp baking soda
1 tsp arrowroot or tapioca starch
Pinch of flaked sea salt
95g coconut sugar
80g vegan butter, room temperature
100g unsweetened apple or pear puree (room temperature)
1.5 tsp vanilla extract
1 cup strong espresso coffee
3 cups Cocos Organic natural coconut yoghurt alternative
2 – 3 tbsp maple syrup
4 tbsp vegan chocolate coconut liquor (we used M&S)
1/2 tsp vanilla extract
1 tbsp raw cacao
2 squares vegan chocolate, grated