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Vegan Chocolate Cherry Cake

This Vegan Chocolate Cherry Cake is decadent and rich making it the perfect celebration cake!

Course: Dessert
Cuisine: American, British
Keyword: almond milk, cherry, chocolate, cocoa powder, dark chocolate, golden syrup, icing sugar, non-dairy butter, non-dairy milk, nut milk, self raising flour
Servings: 12 people
Author: Emma Walton
Ingredients
For the cake
  • 350 grams self raising flour
  • 200 grams cocoa powder
  • 1 vanilla pod seeds only
  • 500 millilitres golden syrup
  • 300 millilitres almond milk
  • 200 millilitres vegetable oil
For the filling
  • 1 jar cherry jam
For the icing
  • 200 grams cocoa powder
  • 250 grams icing sugar
  • 100 grams non-dairy butter
  • 75 millilitres almond milk
  • cherries to decorate, optional
  • sprinkles to decorate, optional
Instructions
To bake the cake
  1. Line your cake tins with grease proof paper or grease well with non-dairy butter.

  2. Pre-heat your own to 180C / gas mark 4 / 356F.

  3. (Using the all in one method) put just half of of the cake ingredients into a large mixing bowl and whisk for 3-4 minutes or until you have a smooth batter.

  4. Pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.

  5. Remove the cakes from the tins and place on a cooling rack.

  6. Re-line / grease your tins before adding the remaining cake ingredients to your mixing bowl and whisking for another 3-4 minutes until you have a smooth batter.

  7. Again, pour the batter evenly between the two tins and bake in the centre of your oven for 25-30 minutes or until they are springy to touch and a skewer comes out clean.

  8. Again, remove the cakes from the tins and place on a cooling rack. Only once all four cakes have cooled completely move on to making the icing.

To assemble and decorate the cake
  1. Using a serrated knife, carefully cut off any "domed" tops from your cake - you want to make sure they are as flat as possible to make stacking them more easily.

  2. In a large mixing bowl slowly whisk together all of the icing ingredients except the almond milk.

  3. If the icing mixture is too stiff to spread or pipe, slowly add the almond milk and keep whisking until it is a smooth, creamy consistency.

  4. Spread a small amount of icing (just a teaspoon's worth will do) on to your cake plate/board.

  5. Carefully place your first sponge layer onto the plate and spread with 2-3 tablespoons of cherry jam.

  6. Repeat this process until each of the sponge layers has been stacked on top of the others.

  7. Cover the cake in a thin layer of the icing using an offset spatula and place into the fridge for 30 minutes (this will help the cake to firm up a little and become more stable - we don't want it falling over!)

  8. Remove from the fridge and cover with another layer of the icing.

  9. Fill an icing bag that has been fitted with your favourite icing nozzle with the remaining icing.

  10. Decorate around the base and top of the cake with the remaining icing adding cherries and sprinkles for a final flourish!

  11. Keep the cake in the fridge until you are ready to serve. Enjoy!