Sponge

1. Prepare the vanilla cupcake batter in a 10×15 inch. You could also use two 8×8 or two 9×9 inch square cake pans. 8×8 inch cake pans will yield a thicker cake whereas the 9×9 inch cake pans will yield a flatter sponge. Bake the cake for 30-35 minutes or until springy to the touch and toothpick inserted comes out clean. Let the cake cool in the pan for 2-3 minutes and then carefully remove onto a wire rack and let them cool completely. 
2. One cake is fully cooled, use a sharp cake knife and slice the cake in half. Then slice the cake into 3/4-1 inch pieces (about the size of ladyfingers). 

Cream Layer

1. Add the coconut yogurt, soaked cashews, lemon juice and miso paste into a high speed blender and blend until smooth and creamy. 
2. Into a small bowl, mix together coffee and coffee liquor. 

Coffee Layer

1. Mix the strong coffee and coffee liqueur together in a bowl and set aside. 

Assembly

1. You can use either a 8×8 inch baking dish or 9×5 inch loaf pan. The only difference is that the 9×5 inch loaf pan will be taller in both the sponge and cream (as seen in photos above), whereas the 8×8 inch dish will have thinner layers. 
2. Dip each sponge ladyfingers into the coffee mixture and place on the bottom of the baking dish. Continue until you have one single layer of sponge. Add half of the cream mixture on to and spread evenly with a spatula or spoon. Repeat with another layer of coffee dipped ladyfinger sponges and then add the remaining cream on top. Cover and refrigerate for at least 3 hours or preferably overnight.
3. Before serving dust cocoa powder on top. Slice, serve and enjoy!