Ingredients

Cake

• 175g/6oz caster sugar

• 125g/4oz vanilla soya yoghurt OR plain yoghurt with 1 tsp vanilla essence mixed in

• 100ml plain vegetable oil

• 2 heaped tbsp cocoa

• 200g/7oz self-raising flour

• 1 tsp bicarbonate of soda

• 2 tsp finely ground flax seeds or 4 tbsp warm water to make a ‘flax egg’

Filling and decoration

• 175g thick coconut cream, chilled overnight

• 250g/9oz dairy-free cream cheese

• 40-50g/1½oz icing sugar, to taste

• Zest of ½ orange

• ½ jar of Frank Cooper Oxford cherry conserve OR other cherry jam

• 12-15 fresh cherries

• Dark chocolate for decoration – most brands are vegan but always check labels to ensure there is no added butterfat, whey etc.

Method

1. Place the coconut cream in the fridge overnight OR in the freezer for about an hour or so – try not to freeze it solid though!

2. Mix ground flax seed and water and set aside.

3. Preheat the oven to 180˚C/350˚F/Gas Mark 4.

4. Sieve the sugar in a bowl then add the yoghurt, oil, cocoa and ‘flax egg’ mixture.

5. Sift in flour and bicarbonate and combine well.

6. Pour cake mix into two greased, base-lined 18cm/7in tins – preferably springform – and bake for about 20 minutes. They are ready when an inserted wooden skewer comes out clean. Set aside until completely cool.

7. Blend the coconut cream with the cream cheese, orange zest and icing sugar until smooth. Keep chilled – preferably in the freezer if possible – until it is needed.

8. Spread half the cherry jam and fresh cherry halves (optional) onto bottom cake. Top with two-thirds of the cream and cover with second cake. Spread remaining cream on top. Decorate with fresh cherries and grated dark chocolate. Chill before serving and enjoy!

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