In a large mixing bowl, add corn starch. Slowly whisk in soy milk until smooth with no clumps. Add in maple syrup, ground flaxseeds, cacao powder, instant coffee, vanilla, and salt and whisk until smooth. Let sit 10 minutes.

While batter is resting, add softened vegan cream cheese to a separate mixing bowl. Mix with a hand mixer on low to medium speed for about 1 minute, or until smooth. Add in maple syrup and vanilla extract and mix for another minute, or until combined and smooth.

Whisk batter again and transfer to a large baking dish (about 9”x13”) to soak the bread in. Place bread slices into batter and soak for 5 minutes per side.

Preheat a large pan on medium heat. Once hot, add vegan butter. Once butter is melted and starts to sizzle, add soaked bread slices (do not overcrowd the pan- work in batches if necessary). Cook for 3-4 minutes on each side, or until golden brown.

Add cacao wafers to a small bowl. Heat in the microwave in 30 second intervals, stirring in between, until melted and smooth.

Assemble French toast by adding whipped vanilla cream cheese, dusting with cacao powder, and drizzling with melted cacao wafers. Enjoy!