Step 1

Grease and line two 23cm cake tins, and heat the oven to 200C (180C fan)/390F/gas 6.

Step 2

To make the cake batter, put the flour, sugar, baking powder, bicarb, salt and walnuts in a large bowl, and stir to combine.

Step 3

In a second large bowl, mix the oil, milk, vinegar and coffee powder.

Step 4

Make a well in the centre of the dry ingredients, then pour in the wet bit by bit, mixing it in with a spoon until smooth.

Step 5

Divide the batter between the two tins and bake for 30 minutes, or until a skewer comes out clean. Remove and leave to cool.

Step 6

To make the buttercream, beat the sugar, butter and coffee powder with an electric whisk (or beat with a hand whisk), until light and fluffy, then set aside.

Step 7

To make the miso caramel, put the sugar and two tablespoons of cold water in a small saucepan on a medium heat and stir gently to dissolve the sugar – the mix will bubble and slowly start to take on some colour.. After about five minutes, when it turns from pale gold to golden syrup, take off the heat and straight away, but carefully, whisk in one after the other, the butter, miso and oat milk. Once settled, leave to cool for a couple of minutes, then whisk in a pinch of sea salt and set aside.

Step 8

Just before you’re ready to assemble the cake, whip the cream to soft peaks, then add the sugar and tahini, and whip to stiff peaks (note: they won’t be as stiff as dairy cream peaks).

Step 9

Once the sponges are completely cooled, assemble the cake. Put one sponge on a serving plate, slather over the buttercream just shy of the outer edge and place the second sponge on top. Layer the cream over the top of the cake, then pour over the miso caramel (if it has stiffened, warm it very gently to loosen). Finally, scatter over the chopped nuts, slice and serve.