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Preheat the oven to 180 oC
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Grease and line a 6" cake tin
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Cream together the caster sugar and dairy free spread until light and fluffy
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Add in the eggs one at a time stirring well between each addition
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Mix together the instant coffee and boiling water
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Add to the cake mix
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Stir in the flour, ground rice/almonds, xanthan gum, baking powder and walnuts
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Pour into the cake tin and bake for 45 minutes
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Remove from the oven and cake tin
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Allow to cool completely
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Make the coffee buttercream by beating together the icing sugar and dairy free spread until light and fluffy
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Mix together the coffee and boiling water
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Stir through the buttercream
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Cut the cake in half and use 3/4 of the buttercream to sandwich the two halves together
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Use the remaining buttercream to ice the top of the cake
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Decorate with walnuts
