"Butter-Free Oil-Based Puffy Cafe au Lait Cake" is a recipe for a moist pound cake with a perfect combination of white chocolate and walnuts. The batter is made by mixing instant coffee and warm milk to create a coffee liquid, then adding brown sugar and oil in order to eggs that have been lightly warmed in a double boiler, and finally adding cake flour and baking powder. White chocolate is mixed into the batter, poured into a pound cake pan, and then topped with walnuts and the remaining white chocolate before baking in the oven. After baking, let it cool slightly, cover it with a plastic bag, and leave it overnight for an even moister texture. It is recommended as an accompaniment to your home cafe, or as a gift for Valentine's Day or White Day.