For The Mixture For The Sponge

1. Preheat the oven to 350°F/175°C/gas mark 4. Start by preparing the sponge. Grease and line a 8x12-inch pan (or 10-inch square pan) with a small amount of dairy-free spread.
2. Into a jug, pour the dairy-free milk, then stir in the vinegar and extract. Allow to rest for a few minutes until thickened. In a separate bowl, cream together the dairy-free spread and sugar until light and fluffy. Next, beat in the thickened milk mixture, flour, a pinch of salt, and baking powder until you obtain a smooth batter.
3. Pour the batter into the prepared pan and bake for around 20-25 minutes until it turns a light golden brown color, has risen in the pan, and a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
4. In a bowl, whip the plant cream, icing sugar, and vanilla bean paste until soft peaks form. In a separate bowl, combine the coffee, liqueur, and caster sugar. Slice the cooled sponge into 16-18 sponge fingers.
5. In a small serving dish (around 6x8 inches), arrange half of the sponge fingers, breaking them apart to fill in any gaps. Use a pastry brush to lightly brush the coffee mixture onto the sponge. Because it won't absorb as much as regular sponge fingers, add the mixture gradually, brushing until they're slightly soaked. Spread half of the whipped cream mixture over the sponge, then add the remaining sponge fingers. Repeat the brushing process with the coffee mixture, then top with the remaining whipped cream. Refrigerate for at least a few hours or overnight. Before serving, sieve the cocoa powder over the top.