Ingredients

Dry ingredients

Wet ingredients

370ml unsweetened plant milk (we used soya)
150ml neutral oil (eg rapeseed)
1 tsbp vanilla extract
1 tsbp cider vinegar
2 tbsp instant coffee granules mixed with 2 tbsp boiling water into a paste (use decaffeinated if preferred)

Butter icing

500g icing sugar, sieved
1 tbsp vanilla extract
100g firm vegan butter, chilled
3 tbsp instant coffee granules mixed with 1 tbsp boiling water into a paste (use decaffeinated if preferred)
Pinch of salt
You might need to add a little unsweetened plant milk to get the right consistency – only do this tablespoon by tablespoon as it can very quickly get too soft
50 chopped walnuts, finely chopped (optional)

Decoration

Method

Cake

Preheat the oven to 180°C (fan)/350°F/Gas Mark 4.
Grease and line 2 round cake tins (approx. 8″ diameter).
In a large mixing bowl, thoroughly combine all of the dry ingredients.
In a large jug, thoroughly whisk together all the wet ingredients and then set aside for a few minutes.
Pour the wet ingredients into the bowl of dry ingredients and stir until combined (but don’t over-stir).
Evenly distribute the cake mixture between the two tins. Tap the tins on the side of the worktop (this stops the raising agents from working too quickly).
Place them in the oven for 20-25 minutes or until lightly golden and a knife/skewer comes out clean. Leave to cool completely.

Butter icing

Using an electric hand whisk, thoroughly combine all of the ingredients (apart from the chopped walnuts) until you get the desired consistency.
Stir through the chopped walnuts, if using.

Assembly

Remove one of the sandwiches from the tin and spread half the butter icing over the top.
Place the other half of the cake on top.
Spread the other half of the butter icing over the top of the cake and decorate with walnut halves, if using.