1. Preheat the oven to 350°F.
2. Combine soy milk and vinegar and set aside for 10 minutes to thicken.

Make a cake layer right in the 10″x8″ casserole you’ll serve it in.

1. Simply combine the dry ingredients in the casserole.
2. Then add the sugar, oil, and vanilla to the milk and mix well.
3. Pour the wet ingredients into the dry and mix.
4. Spread it evenly, and then bake for about 16 minutes until lightly browned.
5. Chill the cake.

The compote is very simple to make.

1. Just combine all the Cranberry Compote ingredients in a saucepan, bring to a boil, reduce the heat, and simmer until it’s broken down, thickened, and reduced to about half the volume.
2. Set aside in the fridge to cool completely.

For the mousse

1. Start by melting the cocoa butter over a double boiler.
2. Whisk in the 1 cup of room temperature coconut cream, the milk powder, and the agave nectar.
3. Remove from heat, whisk until smooth, and then put it in the freezer for 30 minutes. This part is very specific!
4. The mixture should be completely cooled, the outside rim should have the consistency of soft butter, and the middle should look like a thick caramel.
5. Once it has properly cooled, start whipping the solid, cold coconut cream in a stand mixer.
6. Once it’s fluffy, add the icing sugar and whip it together at high speed to get it fluffy.
7. Then add the white chocolate mixture and whip on medium-high until it’s all smooth and fluffy together.
8. If needed, you can store the mousse in the fridge while the other 2 parts cool – this dessert should only be assembled once everything is completely cooled.
9. But don’t let the mousse sit in the fridge more than an hour before assembling.

To assemble

1. Simply scoop dollops of mousse onto the cake layer, interspersed with spoonsful of the cranberry compote.
2. Swirl it all together, and then chill in the fridge to set.
3. This is best done at least 12 hours before serving.