Sponge Layer

• 2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten-free baking flour was used for this recipe. Other brands can be used, but results may vary.)

• 1 cup almond meal or ground almonds

• ⅓ cup almond pulp* (from almond milk)

• 2 tsp baking powder

• 12 tbsp maple syrup

• 8 tbsp coconut oil (melted)

• 1 cup plant-based milk

• pinch of salt

• ½ cup strong coffee (preferably espresso)

Cream Layer

• 3 cups cashews (soaked overnight or for at least 4 hours)

• 1 can full fat coconut cream

• ¼ cup maple syrup

• ¼ cup coconut oil (melted)

• optional: 1 tbsp Strong coffee**

Garnish

• 1 tbsp cacao powder

• optional: fresh fruit