Place the cashews and Medjool dates in a bowl, then cover them with boiling water.

Soak the cashews and dates for at least 15 minutes, then drain and rinse them thoroughly.

Blend the soaked cashews and dates with the coconut milk and 200 ml of the vanilla soy milk until completely smooth.

Pour the blended mixture into a large saucepan, then add the remaining 500 ml vanilla soy milk.

Add the vanilla extract, cinnamon stick, ground nutmeg, black salt, and lime zest to the saucepan.

Heat the chodo over low heat until hot, stirring occasionally without bringing it to a boil.

Preheat the oven to 180°C / 350°F, then lightly oil the cake pan.

Whisk together the wheat flour, baking powder, baking soda, ground cinnamon, and a pinch of ground nutmeg in a bowl.

Whip the aquafaba and apple cider vinegar in a large bowl until stiff peaks form.

Gradually add the granulated sugar while whipping, then drizzle in the neutral oil and continue whipping.

Fold the vanilla extract and lime zest into the whipped aquafaba mixture using a spatula.

Gently fold the flour mixture into the whipped mixture just until no dry flour remains.

Transfer the batter to the prepared cake pan, then bake at 180°C / 350°F for 30 minutes.

Invert the cake onto a cooling rack, then let it cool completely before slicing.

Serve the hot chodo alongside slices of whipped sweet bread cake, then garnish the drink with extra lime zest.