Preheat the oven to 170°C. Grease and line a 20x20cm square baking pan with baking paper. Set aside.

Place all dry ingredients, hazelnut meal, rice flour and baking soda in a food processor and blitz to combine.

Add in the wet ingredients, coconut oil, apple cider vinegar, maple syrup and coffee brew and this time pulse until just combined. Do not over mix!

Transfer batter into baking tin and bake for 20 minutes or until cooked when tested with a skewer.

Once cooked, leave in the baking tin for 10 minutes before carefully transferring onto a cake rack to cool.

Whip the thickened cream with an electric hand mixer for 3-4 minutes until stiff peaks form. Start at the slow speed and then gradually increase speed.

In a mortar and pestle, crush the sugar and coffee together to make a sugar coffee powder. Gentle incorporate into the whipped cream.

Frost your cooked cake and enjoy.

Optional: Drizzle over melted vegan chocolate and decorate with chopped hazelnuts to jazz it up.

TO MAKE THE THICKENED COCONUT CREAM:

You will need to chill a can of full fat coconut cream in the fridge for 24 hours to thicken the cream and separate the milk and cream.

Find a can with the highest amount of coconut extract (above 60% is ideal) with the least number of additives and other emulsifiers. Stick to organic if possible.

Once the can is chilled for 24 hours, drain out the milk (use this to make your next next smoothie - YUM), and scoop out the thickened cream.