Dairy-free tiramisu with raspberries

Method

1. Preheat the oven to 190ºC/fan170ºC/ gas 5. Grease and line a 20cm x 30cm Swiss roll tin with baking paper. Sift the flour, cocoa, baking powder and a generous pinch of salt into a large mixing bowl, then stir in the sugar. Mix the oil and vanilla into the coffee, then mix in to the dry ingredients.
2. Add the vinegar to the mixture and quickly stir – this will help the mixture to rise when baking. Immediately spoon into the tin, scatter with 100g of the raspberries and bake for 25-30 minutes or until firm and springy. Cool in the tin, then turn out onto a board and cut into 3cm squares.
3. Place 3 squares in the base of 6 serving glasses. Sprinkle each with some of the ground coffee and top with cream and raspberries. Repeat the layers, then chill for 1-2 hours. Top with the grated chocolate to serve.