Vegan Opera Cake

• 250 ml Soy milk, organic

• 1 tbsp Vanilla bean paste

• 180 g All-purpose flour

• 1 tsp Almond extract

• 40 g Almond flour

• 1/2 tbsp Baking powder

• 1/2 tsp Baking soda

• 240 g Castor sugar

• 300 g Dark chocolate

• 300 g Icing sugar

• 1 pinch Salt

• 2 tsp Apple cider vinegar

• 75 g Vegetable oil

• 1 tbsp Coffee, strong

• 1 tbsp Espresso, powder

• 1 vegan 200g vegan block Butter

• 250 ml Soy cream

• 100 ml Water

• American buttercream