• Preheat the oven to (180°C). Spray a square dish with non-stick spray. Set aside.
• Sift the flour into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
• Add the white vinegar to the soy milk and let it curdle. Then add that in along with the applesauce, apricot jam and coconut oil and mix into a batter. Use a hand whisk briefly to remove any large lumps. It’s okay if the apricot jam isn’t entirely mixed and has some little lumps.
• Transfer the batter to your prepared baking dish.
• Bake for 35 minutes or until a toothpick inserted into the centre of the cake comes out clean.
• When the malva is almost finished cooking, start on your sauce.
• Add the butter to a saucepan and melt it. Add the sugar and coconut cream and heat together until it reaches a simmer, stirring all the while. Remove from the heat and add the vanilla extract.
• When the malva comes out the oven, poke holes all over it with a toothpick and then pour over the sauce making sure to distribute it evenly across the whole pudding. Let the sauce sink in and then cut into squares.

For the Almond ice cream

• Add all the ingredients to a bowl and mix well before pouring it all into an ice cream maker.
• Churn it for between 30 and 40 minutes, or until it has thickened and is very smooth.
• Transfer to a container with a lid and put it in the freezer to set, for at least 2 hours.
• Take the ice cream out for 5 minutes before serving, to allow it to soften slightly and making it easier to scoop.