Preheat oven to 380 degrees F. Line quarter sheet cake pan with parchment paper.

In large bowl, combine flaxseed meal and 7-1/2 Tbsp. water and set aside until thickened.

To bowl, add oil and milk and whisk well. Add rest of wet ingredients and mix well.

To same bowl, add all dry ingredients and mix well.

Add white vinegar and mix.

Pour batter into prepared pan and smooth down evenly.

Bake 15 minutes at 380 degrees F, then reduce to 360 degrees F and continue to bake 10 more minutes or until toothpick inserted in center comes out clean.

Allow to cool completely, wrap and refrigerate overnight.

Wrap tofu in several layers of paper towel, place between plates and add weight on top. Let drain overnight in refrigerator.

Chill coconut whipping cream overnight in refrigerator.

Set out mixing bowl. Open can of coconut cream and scoop out solidified cream on top and place in bowl. With electric hand mixer, beat until whipped.

Add remaining mascarpone ingredients and continue to beat until smooth. (Note: Drained tofu weighs about half as much as solidified cream.)

Cut chilled cake into two equal halves, place one half on plate and carefully spread lemon mascarpone cream on top. Place other half of cake on top and spread with more cream. Pipe with remaining cream. (Note: Because the cake is crumbly, if necessary, cut it crosswise and join pieces together on plate.)

Chill at least 30 minutes before serving.