Preheat the oven to 180c and line the bases of two cake tins with parchment paper.
In a mixing bowl combine the flour, walnut crumbs, baking powder, caster sugar and light brown sugar.
In a separate bowl combine the coffee, melted coconut oil, dairy free milk and vanilla extract.
Now pour the wet ingredients into the dry and combine. Split between the cake tins and bake in the oven for 25-30 minutes.
Meanwhile prepare the frosting by whisking together the icing sugar, coffee, cream cheese and corn flour. Place in the fridge for a minimum of 2 1/2 hours to set.
Once the frosting has set smother some in between the cakes, and the rest on top. Decorate with walnuts, slice and enjoy!