Vegan coffee cake

375g plain flour, sieved

1 ½ tsp bread soda, sieved

270g light muscovado sugar

60mls strong espresso

310mls plant-based milk

1 ½ tbsp cider vinegar

180mls sunflower oil

2 tsp vanilla extract

For the icing:

50g plant-based butter

200g icing sugar

20mls strong espresso, cooled

2 tbsp almond milk

a handful of walnuts to decorate