Preheat oven to 350 degrees F. Line and lightly grease a large sheet pan with parchment paper and set aside. I used a 12x18 pan.

In a large bowl, combine brown rice flour, almond flour, sugar, baking powder, and salt. In a medium bowl, stir together almond milk, ground flaxseeds, coconut oil, vanilla, and almond flavor.

Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven to a cooling rack, and keep it in the pan until completely cool.

Place almond milk, coconut milk, sugar, cornstarch, vanilla, almond flavor and salt in a blender and process until smooth. Pour mascarpone into a saucepan. Heat sauce on medium-high and stir constantly until thickened, smooth and creamy. Remove from heat and allow to cool.

Place cold water, carob powder, and sugar in a medium saucepan. Whisk until smooth and there are no lumps. Transfer the saucepan over medium-high heat and boil, whisking constantly. Reduce to simmer until slightly thickened, about 5 minutes. Add vanilla, almond flavor, and salt. Allow the syrup to cool.

Remove chilled coconut milk from the refrigerator, open can and carefully drain clear liquid from the top of the can. You can reserve this clear liquid to add to your curries or smoothies. Scoop out the thick coconut cream into the bowl of a chilled electric mixer.

Beat coconut cream until fluffy on medium speed until stiff peaks form, about 5-7 minutes. Add sugar, vanilla and whip to combine.

Using a 10x15 glass pan, brush the bottom with carob syrup to coat. Cut cool cake into strips and lay in a single layer over carob syrup. Then brush cake strips with carob syrup.

Scoop a vegan mascarpone over cake layer and spread to cover. Top with remaining cake strips, then brush with remaining carob syrup.

Spread with coconut whipped cream to cover and sprinkle with carob powder. Keep refrigerated.