Preheat oven to 180C

Combine all cake ingredients and whisk or blend until an even batter forms.

Place into a lined square or rectangular cake tin and bake for 30mins, until golden.

Once cool, slice cake into 3 even rectangles.

Combine coconut yoghurt, lemon juice and rice malt syrup.

Place one slice of cake into a small rectangular dish. Pour over one tablespoon of the cold brew.

Spoon over 1-2 tablespoons of the filling.

Repeat these layers with the remaining two slices of cake, finishing with a layer of filling.

Place in the fridge for 1-2 hours to allow the cake to absorb the coffee

Remove and dust with a sprinkle of cacao powder.

Slice into two large or three smaller portions and enjoy!