Turn on the oven at 190 degrees Celsius. Blend together all dry ingredients.
Mix aquafaba with cream of tartar or lemon acid powder into a foam.
Add a dry mixture to aquafaba and stir gently with a spatula. Add all wet ingredients and stir batter gently.
Bake at 190 degrees Celsius for 20 min. or a bit longer (depending on the type of oven). Let it cool down. Break the cake into small chunks (or simply do that while layering, as described in the step numb.7).
Make filling by dissolving pudding in a bit of soy milk (taken from 1 l) and then cooking that mixture in the rest of the soy milk with addition of sugar. Cool it down and add ground almonds, stir well.
Melt vegan nougat (or chocolate) with oil, stir well.
Start layering: put at the bottom of glasses several tbsp. of filling - add a bit of nougat - add chunks of cake. Repeat until all ingredients are used. Sprinkle on top with almond slices.
Enjoy the dessert after half an hour, or completely chilled. Serve with a cup of good coffee.