✔ 1 ½ cups (180g) all-purpose flour
✔ 1 teaspoon baking powder
✔ ½ teaspoon baking soda
✔ ¼ teaspoon salt
✔ ½ cup (120ml) plant-based milk (almond, soy, or oat)
✔ ½ cup (100g) cane sugar
✔ ¼ cup (60ml) melted coconut oil or vegan butter
✔ 1 teaspoon vanilla extract
💡 Shortcut: You can also use store-bought vegan sponge cake or vanilla cookies as an alternative!
For the Coffee Soak
✔ 1 cup (240ml) strong brewed espresso or coffee
✔ 2 tablespoons maple syrup or coconut sugar
✔ 1 teaspoon vanilla extract
For the Vegan Mascarpone Cream
✔ 1 ½ cups (360ml) canned full-fat coconut cream (chilled overnight, solid part only)
✔ ½ cup (120g) vegan cream cheese or blended cashews (see alternative below)
✔ ¼ cup (30g) powdered sugar or maple syrup
✔ 1 teaspoon vanilla extract
💡 Cashew Alternative: Blend ½ cup soaked cashews + ¼ cup plant milk for a rich, dairy-free mascarpone!
For the Topping
✔ 2 tablespoons unsweetened cocoa powder
✔ Dark chocolate shavings (optional)
