2tablespoonsmaple syrup(or sub any other sweetener)
1tablespooncocoa powder
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
Mix well, adding a tiny splash more milk if it’s looking too dry
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
For the filling:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Pit and halve cherries and place in a bowl with a splash of liqueur of choice and mix well
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
Scatter over the halved cherries
Place the other half of the cake on top of that and use rest of the frosting to spread on top
Decorate with the remaining cherries
For the chocolate sauce:
Place all ingredients in a bowl and melt either over a bain-marie or in the microwave, until mixed together well
Pour over the cake
Keeps covered in the fridge for up to a few days
Notes
*You can alternatively use almond flour**You can alternatively use 200g (7oz) coconut yogurt **You can alternatively use melted dark chocolate (ensure vegan if necessary)