Preheat the oven to 350 °F (175°C) and line a 16×12-inch (40×30 cm) baking sheet with parchment paper.

In a medium-sized mixing bowl, whisk together the flour, sugar, baking powder, and baking soda until well combined.

Next, add the plant-based milk, oil, and vanilla extract. Mix the batter with a wooden spoon until it is smooth.

Transfer the batter to the prepared baking sheet and spread it into a thin, even layer of approximately 15×11 inches (38×28 cm).

Then, bake the sponge cake for 12 minutes, or until the top is golden-brown. Remove from the oven and allow it to cool completely. Then, cut it into strips of approximately 2×6 inches (5×15 cm). This will replace the ladyfingers.

Add the butter to a small saucepan and melt it over low heat. Allow it to cool down. Important: the butter should be melted but not hot.

Pat the firm silken tofu dry using several sheets of kitchen paper towel. Try to remove as much moisture as possible. Transfer it to a blender and add the coconut cream, powdered sugar, vanilla extract, and melted butter. Blend until smooth and set aside.

Gather a 10.5" x 7.5" baking dish.

Working with one at a time, quickly dip the ladyfingers (or sponge cake) into the coffee dip. Just ½ second is enough. Then, transfer to the baking dish. Arrange them tightly so they cover the full bottom.

Pour half of the cream (about 2 cups) over the ladyfingers and spread it into an even layer.

For extra chocolate flavor, dust the cream with 2-3 tbsp of cocoa powder using a fine-mesh sieve. This step is optional.

Dip the remaining ladyfingers into the espresso and arrange them tightly on top of the cream into a single layer.

Pour the remaining 2 cups of the cream over the ladyfingers and spread it into an even layer.

Cover the baking dish with plastic wrap and chill overnight in the refrigerator. Right before serving, dust with cocoa powder, cut into portions, and enjoy!