Chop almonds into small pieces, mix with walnuts and toast for around 5 minutes.
Mix 2tsp egg replacer with 60ml cold water and set aside.
Mix 2tsp instant coffee with 0.5 cup hot water, 0.5 cup oat drink, a pinch of salt and 1tbsp vanilla extract.
Mix flour with spices, coconut sugar and baking powder.
Melt the 1/2 cup coconut oil and add it to the coffee, vanilla & salt mix. Mix well.
Using a hand mixer, mix flour and wet ingredients together.
Add dates and 1/2 cup of toasted nuts. Mix well using a spoon. Pour the cake mix into the baking dish.
Place in the oven and bake for an hour or until the toothpick inserted near the centre comes out dry.
To make the glaze, combine 2tbsp of hot water with 1/2 tsp instant coffee, 1cup icing sugar, 3tbsp of melted coconut oil and 1tsp vanilla extract and whisk until smooth. If it's too thick, add 1/2 tsp of hot water at a time and whisk until you reach desired consistency.
Drizzle the glaze over the cooled cake and sprinkle with remaining nuts. Let cool, cut and enjoy!
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