1. Heat up the oven to 170° C (or 150° C fan forced) / 340° F (300° F fan forced). Grease a baking tin (20 cm / 8″ square) with a very small amount of oil.
2. Whisk the first five ingredients in a large bowl with a wire whisk.
3. In a separate, smaller bowl combine the remaining three ingredients.
4. Gently fold the dry ingredients into the wet ones. Take care to fold them in very gently or else the sponge will be tough.
5. Transfer the batter to a lightly greased baking tin. If your tin doesn’t have a removable bottom, it may be a good idea to place 2 long and wide strips of baking paper down first so that you can use them as handy tabs to make cake removal easier.
6. Bake for about 35 minutes until a toothpick comes out clean and the top is nicely browned.
7. Once cool, remove the sponge from the tin and cut to the shape of your tiramisu glasses.
8. Place a circle of the sponge at the bottom of each glass.
9. Soak the sponge with about 1 tbsp of strong coffee per glass (60 ml / ¼ cup in total).

CHOCOLATE COFFEE LAYER

10. Place the chopped-up chocolate, almond milk and 60 ml / ¼ cup of cooled coffee in a bowl over a water bath. Set the hob on the lowest setting and allow all three to melt into each other. Do not stir until most of the chocolate has melted. Gently mix the two together with a wire whisk and take the bowl off the heat to allow it to cool.
11. Once the ganache is cool but still pourable, divide it evenly between the 4 ramekins and place them into the fridge for about 1 hour to set.

CREAM LAYER

12. Place chilled coconut cream in a bowl and give it a brisk whisk with a wire whisk so that it’s smooth and lump free.
13. In a large bowl, whip aquafaba and vinegar until you get stiff peaks – to check, invert the bowl and watch if the whipped aquafaba starts sliding down, if it does continue whipping until it no longer does. With my handheld electric whisk, it takes approximately 5 minutes for this amount of aquafaba.
14. Once at stiff peaks, start adding sugar very gradually while whipping. Adjust the amount of sugar to taste mindful of the fact that the chocolate layer is fairly unsweet.
15. Whisk in the xanthan gum.
16. Very, very slowly and gently whisk the coconut cream into the aquafaba with a wire whisk. The mixture will deflate a bit but don’t worry, it’s normal – once chilled the fat in the coconut cream will provide structure and a nice mouth feel. Top the set chocolate-coffee cream with the layer of cream and put the ramekins into the fridge (for about 4 hrs) to set. Keep refrigerated until you’re ready to serve.