Start by brewing 2 cups of strong coffee or espresso and let it cool while you prepare the rest of the ingredients.

In a medium bowl, mix together 1 cup of dairy-free cream cheese, 1/2 cup of powdered sugar, and 1 tsp of vanilla extract until smooth and creamy.

In a separate bowl, whip 1 cup of dairy-free whipped cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

To assemble the cake, start by dipping each ladyfinger into the cooled coffee or espresso and arranging them in a single layer on the bottom of a 9x9 inch cake pan.

Spread half of the cream cheese mixture over the ladyfingers, then repeat with another layer of coffee-dipped ladyfingers and the remaining cream cheese mixture.

Sprinkle 2 tbsp of cocoa powder on top of the cake, and if desired, drizzle 1 tsp of rum or brandy over the top.

Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.

When ready to serve, remove the cake from the refrigerator and let it sit at room temperature for 10-15 minutes. Then, slice and serve on a plate.