Add the mixed fruit, both sugars, black treacle, butter, coffee, and soy milk to a very large saucepan.

Bring the mixture to a boil, then simmer for 15 minutes, stirring occasionally.

Grease a 9-inch baking tin.

Preheat your oven to 300°F.

Remove the saucepan from the heat and sprinkle the baking soda over the mixture. Stir it in and let it foam.

Let the mixture cool slightly.

In a large bowl, sift together the flour and ground almonds.

Pour the wet mixture into the dry ingredients and gently mix until combined.

Pour the batter into your greased baking tin and smooth the top.

Bake for 1 hour 30 minutes to 2 hours, or until a skewer inserted into the center comes out clean.

Let the cake cool in the tin.

In a saucepan, melt the dark brown sugar and dairy-free butter over medium-high heat, stirring constantly until it bubbles.

Remove from heat, add the cream, and stir until well combined.

Let the sauce cool and thicken.

Once the cake is cool, pour the toffee sauce over the top and serve.