Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the brown butter and brown sugar together until smooth. Add the almond milk, vanilla extract, and apple cider vinegar, and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick comes out clean.

Caramel Milk Sauce

Prepare the Caramel Milk Sauce

In a saucepan over medium heat, combine coconut cream, brown sugar, and vanilla extract. Stir until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.

Honeycomb Crumble

Make the Honeycomb Crumble

In a saucepan, combine sugar and water over medium heat until sugar dissolves. Once boiling, add vegan honey or agave syrup and continue cooking until it turns golden. Remove from heat and quickly stir in baking soda. Pour onto a parchment-lined baking sheet to cool, then crumble once set.

Orange Custard

Prepare the Orange Custard

Blend silken tofu, orange juice, cornstarch, maple syrup, and orange zest until smooth. Heat the mixture in a saucepan over medium heat, stirring constantly until it thickens. Remove from heat and let cool.

Brulee Crust

Create the Brulee Crust

Once the cake has cooled, sprinkle granulated sugar evenly on top. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.