Coffee Walnut Cake

Method

1. Preheat the oven to 180°C (160°C fan) / 350°F.
2. Lightly oil two 7½-inch round cake tins (about 1½ inches deep) and line the bases with baking paper.
3. In a large bowl, add: Self-raising flour, brown sugar, coffee powder and mix briefly to combine.
4. Next add, sunflower oil and rice or soya milk
5. Stir or whisk until you have a smooth batter with no dry lumps.
6. Divide the batter evenly between the two tins.
7. Place in the oven and bake for 20–30 minutes.
8. The cakes are ready when they are firm and spring back when lightly pressed, or a skewer inserted in the centre comes out clean.
9. Remove from the oven and allow to cool in the tins for 10 minutes, then turn out onto a rack to cool completely.
10. In a bowl, beat the dairy-free margarine until smooth.
11. Gradually add the icing sugar, mixing well.
12. Add the coffee liquid a little at a time until you get a smooth, spreadable buttercream.
13. Place one cake layer on a plate.
14. Spread a layer of the coffee icing on top and sprinkle with chopped walnuts.
15. Place the second cake layer on top and spread remaining icing over the top and decorate with more walnuts.