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 lemon juice, maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the dried cherries and mix well, adding a tiny splash more milk if it's looking too dry
Transfer mixture to a greased baking tin lined with baking paper - I used a 23cm/9inch square baking tin
Scatter over flaked almonds (and coconut sugar if using)
Bake in oven for 15-20 minutes until golden brown on top and an inserted skewer comes out clean
Leave to cool before cutting into squares
Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead**You can also alternatively use almond flour***Fresh cherries or raspberries would also work well