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200g self-raising flour (or 200 g plain flour + 2 tsp baking powder)

150g caster sugar

2 large eggs

100ml melted coconut oil (let it cool slightly)

100ml almond milk

2 tsp instant coffee dissolved in 1 tbsp hot water

1tsp vanilla extract

chopped walnuts (as much as your heart desires)

Preheat your oven to 180°C or GM4. I used a normal sized loaf tin!

Dissolve the coffee in the hot water first and let it cool.

Whisk the eggs and sugar until it’s a bit fluffy.

One by one, whisk in the melted coconut oil, milk, coffee, and vanilla extract.

Fold in the flour, salt, and walnuts. Avoid over mixing!

Bake for 30–40 minutes or until your stick comes out clean.

I also made some cinnamon and brown sugar butter. 50g unsalted butter, 50g brown sugar, and 2tsp of cinnamon. mix until smooth and then set in fridge for 15 minutes before smothering on your slice of cake!