Preheat oven to 175°C and line a 20.5 cm square cake tin with baking paper.

To make the cake, soak the dates in boiling water for 5 minutes, then drain and mash. Place the oat flour, almond meal, baking powder and a pinch of salt into a large bowl and mix well.

Add the dates, soy milk, rice malt syrup and vanilla extract. Mix until thick and well combined. The mixture should be scoopable but not runny. Add a dash more oat milk if too thick and a touch more oats if too runny. Pour into the baking tray and smooth the surface with the back of a spoon.

Bake for 25–30 minutes, or until a skewer comes out clean. Allow to cool then slice into 12 rectangles.

Meanwhile, for the cream, soak the cashews in boiling water for 10 minutes, then drain. Place the coconut yoghurt, vanilla protein powder, rice malt syrup, vanilla extract and the cashews into a food processor. Process until smooth, stopping to scrape down the sides as needed.

To assemble the tiramisu, dip half of the cake rectangles into the coffee and gently turn a few times to soak. Lay over the base of a rectangular dish (see tip) and press down softly to push to the edges. Spread half the cream over. Repeat with the remaining cake and cream. Set in the fridge for 3 hours.

Remove from the fridge, dust with cacao powder, slice and serve.