Preheat the oven to 180°C (350°F) and grease and line a 8 inch (20 cm) round cake pan with baking paper and oil spray.

In a large bowl, beat together the sugar, canola oil and vanilla. Sift together the flour and baking powder directly into the bowl. Slowly add the black coffee a little at a time, mixing through completely each time before adding more.

Once the batter has come together, pour into the prepared baking pan and bake for 30-40 minutes or until a skewer inserted comes out clean. Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.

Make the frosting by beating the dairy free butter and vanilla together using an electric mixer or a stand mixer with the paddle attachment fitted. Add in 1 cup of the icing sugar. Continue beating until creamy. Add in the additional cup of icing sugar and about a tablespoon of black coffee. Continue beating until it becomes smooth and creamy. Add more icing sugar and black coffee if needed to reach the desired creamy consistency.

Using a cake knife or spatula, spread the frosting over the top of the cooled cake. Dust over a little cocoa powder to give it that cappuccino look. Slice and serve!