Vegan - Coffee and Walnut Cake

Method

1.  In a mixing bowl, combine the Natural Flavoured Icing sugar and baking powder.

2. In a large jug or bowl combine the Soya Milk, Rapeseed Oil, and the cooled coffee mixture.

3. Add the coffee liquid Mixture to the dry ingredients and mix until just combined remembering to scrape down the side of the mixing bowl to ensure all ingredients have mixed.

4. Divide the mixture between the lined 3 x 8-inch sandwich tins and bake in the oven for 25-30 minutes or until your cake tester or cocktail stick when inserted into the center of the cake comes out clean.

6. Once baked remove from the oven and cool in the tins for 10 minutes before transferring them to your wire cooling tray to cool completely.

7. Mix the coffee and water to a paste and leave to cool.

8. Add the Natural Flavoured Icing sugar and Non-dairy Margerine block into your mixing bowl and mix until fully combined.

9. Add the coffee mixture to the frosting and beat until light and fluffy.

10. Roughly divide the frosting into 3 portions and spread one third on the bottom layer, place the middle layer on top and repeat the process finally putting the top layer on and evenly spread the frosting on the top. Finish by decorating the top with the finely chopped walnuts.