Preheat oven to 180°C (350°F). Melt dairy-free butter and dark chocolate over low heat until smooth. Whisk aquafaba and caster sugar until frothy. Fold into chocolate mixture, then add flour, cocoa powder, ground ginger, and optional candied ginger.

Pour the batter into a lined baking pan and bake for 30-35 minutes. Allow to cool completely in the pan.

Whip chilled aquafaba and cream of tartar in a large bowl until stiff peaks form (5-7 minutes). Gradually add caster sugar and whip until glossy.

Fold in sunflower oil, dairy-free yogurt, and vanilla extract. Sift flour and baking powder together, then fold into meringue mixture.

Preheat oven to 180°C (350°F). Pipe ladyfinger batter onto a lined baking tray and bake for 10-12 minutes until lightly golden. Cool on tray before transferring to a wire rack.

Blend coconut cream and silken tofu in a food processor until smooth. Add melted dairy-free butter, dairy-free yogurt, sugar, vanilla extract, ground ginger, and cinnamon, blending until creamy.

Cut brownie layer into squares. Dip ladyfingers in coffee quickly, layer with soaked ladyfingers and mascarpone cream. Repeat layers, finishing with cream on top.

Chill the assembled brownies in the refrigerator for at least 1 hour. Dust with cocoa powder and sprinkle with ground ginger before serving.