For the cake, whisk the double cream with the coffee essence in a bowl until it just holds soft peaks when the whisk is removed from the bowl, then fold in the stem ginger syrup and coffee essence.

Preheat the oven to 150°C fan/170°C/gas mark 3. Add the soy milk and cider vinegar to a bowl and leave to sit for 10 minutes until lightly curdled. In the meantime, add the butter, sugar, golden ...