Preheat the oven to 180°C fan. Use a pastry brush to coat a 35cm x 25cm half sheet baking pan with margarine, then line the bottom and edges with greaseproof paper. The margarine holds the greaseproof paper in place. Make sure it fits well.

Weigh and sift the 2 flours into a large mixing bowl and weigh in the caster sugar, and measure the baking soda and salt.

Weigh the soy milk, rapeseed oil, & vinegar into a large jug, then add the vanilla extract and mix well with a whisk to incorporate as much air as possible. Really whip it well so it’s frothy.

When the oven is ready – and not before, quickly pour all the now frothy liquid into the dry ingredients, and whisk quickly together to incorporate into a smooth batter – but don’t over beat it.

Transfer immediately to your prepared baking tray and smooth it out evenly especially into the corners.

Bake for 20 minutes or until a toothpick inserted into the centre of the cake comes out clean.

While your sheet cake is baking you can prepare your mascarpone – although the cake will be happy to wait until the next day if you’ve time and aren’t in a hurry.

Add all the ingredients: the cashews, syrup, coconut oil, salt, vanilla and almond milk etc to the blender and blend. Use a Nutribullet or Ninja Bullet style high-speed blender or it will be grainy and not smooth enough.

Transfer the mascarpone to a bowl and set aside in the fridge to cool.

Add the vegan double cream – Elmlea works well though Flora would probably work too. Whip until it forms stiff peaks. Add in the powdered sugar and whip again.

Gently fold the whipped vegan cream into the cashew mascarpone. Place into the fridge to cool again.

By this time your sheet cake should be ready, letting that cool in the tray is easiest, but you can transfer to a wire cooling rack – although unless you’re careful it may break up.

Make some strong coffee using the ingredients stated.

Add the sugar and the 160g or so of coffee to a saucepan and heat, stirring all the while until boiling.

Once boiling, allow to boil for 2 minutes (not sure why) and then remove from the heat. Cool completely before adding the Kahlua to the sugar syrup and mixing in.

When the cake has cooled and the coffee syrup has cooled cut the sheet cake to fit the bottom layer of a square 20cm x 20cm dish – using the four corners works well. Cut the second layer too – so you know it fits.

Using a large dinner fork make some holes in the cake layer to facilitate the syrup soaking in. Then, using a spoon, pour/spread over the cake half the coffee syrup. Alternatively pour the liquid in first….

Add half the cashew mascarpone cream mix on top and smooth it down into a level layer.

Cut the remaining half of the cake to fit the next layer. You will end up piecing the last layer together. Then make some more holes with a fork, and pour over the remaining half of the coffee syrup. Alternatively soak in a tray – but it may be difficult to handle.

Add the remaining half of the cashew mascarpone cream mix and it evenly, but use a for this.

Sprinkle cocoa powder on top.

Place into the fridge to set for 2-3 hours or overnight to let the flavours soak in and blend. Cut into slices and serve with soya cream or ice cream.

Cut into 12 or 16 – I usually do 12, but 16 may be better.