Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and Line 900g loaf cake tin. Mix together the almond milk and lemon juice until it begins to curdle and thicken, leave to one side. 
Next up, mix together the boiling water and coffee and leave to cool slightly.

In a large bowl mix the flour, Baking Powder and sugar until well combined.

Add the oil, Vanilla Extract, almond milk mixture and coffee and stir until just combined. 

Pour the mixture into your prepared tin and smooth the top. Bake for 45-50 minutes, until golden brown and a skewer inserted into the centre of the cake comes out clean.

Whilst your cake is baking, make your coffee syrup; mix the coffee, water and sugar in a saucepan. Simmer over a medium heat stirring until the sugar has dissolved. Lower the heat and leave to simmer for 5 minutes and then remove from the heat and leave to cool. Once your cake is baked, skewer holes in the top of it and pour over 2-3 tbsp of coffee syrup. Leave the cake to cool in the tin for 30 minutes and then pop onto a wire rack to cool completely.

Whilst your cake is cooling, make the buttercream; beat the vegan butter in a large bowl with an electric hand whisk until smooth and lighter in colour. Gradually whisk in the icing sugar until all combined. Pop in 3tbsp of coffee syrup and Vanilla Extract, whisk again until you have a lovely light and fluffy buttercream. Pop your buttercream in the fridge until you are ready to use.

Once your loaf cake has cooled either spread your buttercream on the top or pipe using an open star nozzle in your piping bag.

Chop or grate your Chocolate and sprinkle over the top of your cake, finish with a sprinkling of hazelnuts. 

Ta-dah your vegan coffee cake is now ready to serve and enjoy!