Add the coconut oil, dairy free milk and vanilla extract to a saucepan and warm gently until the coconut oil has melted. Leave to cool to room temperature (don’t refrigerate).
100 g coconut oil, 240 g dairy free milk, 1 tsp vanilla extract
Preheat the oven to 160°C fan (180°C conventional / 350°F / gas mark 4) and line one 20cm (8”) round sandwich cake tin.
Sift the flour, cocoa powder and baking powder into a large bowl.
190 g self raising flour, 45 g cocoa powder, 3/4 tsp baking powder
Add the sugar and coffee to the bowl and mix the dry ingredients together.
1/2 tsp instant coffee powder, 175 g caster sugar
Once cooled to room temperature, add the oil, milk and vanilla to the bowl with the dry ingredients.
Use a large whisk to mix gently for a few seconds until the cake batter is smooth and combined, don’t beat the mixture.
Pour the cake batter into the lined cake tin.
Place the cake tin in the preheated oven and bake for 30-35 minutes, or until a knife or skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin for 10 minutes before transferring it to a wire rack to cool fully (around 1 hour).