Step 1

Preheat oven to 160C/320F. Grease and line a 9x5 loaf tin.

Step 2

Place the walnuts for the cake and frosting on a baking tray and pop in the oven for 5-7 minutes until fragrant and toasted. Make sure they don't burn. Leave to cool and chop into small pieces.

Step 3

Weigh and sift the flour and baking powder into a large bowl. Add the sugar and cinnamon and mix with a wooden spoon until combined.

Step 4

Measure out the rapeseed oil and almond milk and place into a jug with the vanilla. Mix instant coffee with 3-4 tbsp boiling water until all dissolved.

Step 5

Add all the wet ingredients to the dry. Mix until just combined, careful not to over mix. Add in half of the chopped walnuts and gently fold until evenly distributed.

Step 6

Pour into the loaf tin and gently tap the tin on the work surface to release any air bubbles. Place in the oven for 50-55 minutes. To check its done place a skewer in the middle of the sponge, it should come out clean. If it doesn't, leave for a few more minutes until it does.

Step 7

Whilst it's in the oven, make your frosting. Mix the instant coffee with 1 tbsp boiling water until dissolved. Add to a bowl with the butter, icing sugar and vanilla. Beat until light brown and fluffy.

Step 8

Pop in the fridge until the sponge is done. Let the sponge cool in the tin for 5 minutes before transferring to a cooling rack.

Step 9

When completely cool, spoon the frosting on top with the back of a spoon. Top with the remaining chopped walnuts.

Step 10

Best served same day but will keep in an air tight container for 2-3 days!