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Preheat the oven to 180C.
In a small bowl whisk the coffee almond milk, apple cider vinegar, vanilla bean paste, rapeseed oil, and coffee together, until well combined.
In a separate large bowl, whisk together the flour, bicarbonate of soda, baking powder, salt, and sugar together, until well mixed.
Pour the wet ingredients into the flour mixture, gently whisking as you go.
Pour into a greased loaf tin and cook for 50-70 minutes.
Whisk together the icing sugar, coconut cream and coffee together until well combined, (for around 3 minutes).
Refrigerate overnight or for at least 6 hours, until set, then top gently on top of the cake.
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