• 2 Tablespoons instant coffee This gives the cake a subtle coffee flavour. Use 3 tablespoons if you like a stronger flavour
• 230 g self-raising flour
• ½ Teaspoon baking soda
• 180 g caster sugar
• 240 ml soy milk (sub for oat or almond milk)
• 6 Tablespoons neutral cooking oil I recommend rapeseed or sunflower, generic cooking oil
• 1 Teaspoon vanilla extract
• 1 Teaspoon apple cider vinegar (sub for white vinegar or lemon juice)
• 100 g walnuts chopped

For the cream cheese frosting:

• 50 g vegan cream cheese
• 30 g vegan butter (the block style is best)
• ½ Teaspoon vanilla extract
• 150 g icing sugar

To top:

• 2 -3 Tablespoons walnuts chopped