Sponge

1. Preheat oven to 175°C | 350°F. Line a 6.3inch (16x16cm) square baking pan with parchment paper.
2. In a large bowl, add cake flour, baking powder, brown sugar and corn starch.
3. Add soy milk, vegetable oil and vanilla extract, stir well.
4. Pour batter into prepared pan and bake about 20 minutes.

Cream

1. Scooping hardened coconut cream into a bowl and leaving any clear liquid behind. And chilling well in the refrigerator.
2. It's hard to whisk if it's not well chilled. If the temperature is set too high in the refrigerator, put it in the freezer for about 10 minutes just before whipping.
3. Drain the tofu, cut it into cubes and place in a blender or hand blender. Add the brown sugar and vanilla extract and mix smoothly.
4. Whisk the well-chilled coconut milk. The whisking process is the same as for regular whipped cream, with a whipper or hand mixer, whip until stiff peaks form.
5. Fold into the tofu cream mixture.

Assembly

1. Prepare ⅓ cup of espresso or strong black coffee. Set aside.
2. Remove the sponge cake from the oven sheet and cut the top to a final thickness of 0.6inch (1.5 cm). Cut all four sides out if you like (this will prevent you from seeing the sponge from the side of the cake).
3. Place the sponge cake in the center of the mold.
4. Soak the espresso into the sponge cake with a brush.
5. Pour the cream into the mold and smooth the surface. Make sure that the cream fits well between the sponge and the mold, and smooth it while pressing the corners and sides to finish it neatly.
6. Chill in the refrigerator for 2-3 hours.
7. Dust top layer with tablespoon of cocoa powder just before serving.