Chocolate Walnut Cake

Preheat oven to 350 degrees F / 180 C. Line a 8x8 square baking dish with parchment paper and set aside.
Whisk together the almond milk and lemon juice, set aside.
In a separate mixing bowl, whisk the coconut sugar, salt, baking powder and soda, cocoa powder and flour until well combined.
Add the vanilla extract and eggs to the almond milk mixture and whisk.
Pour the wet ingredients into the dry ingredients along with ½ cup chopped walnuts and mix until combined.
In a separate bowl mix the boiling water and instant coffee.
Stir the coffee mixture into the cake batter and mix until incorporated.
Pour the cake batter into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean.
Allow to cool in the tin for 10 minutes before removing and cooling completely on a cooling rack.
Prepare the chocolate ganache: Finely chop the dark chocolate and place into a heat proof bowl.
Place the cream into the microwave and heat until steaming.
Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 30 minutes or until firm.
Place the firm ganache into the bowl of a stand mixer and whip until fluffy.
Spread the ganache on top of the cold cake and finish with crushed walnuts.