CHOCOLATE CHERRY CAKE
This usually is an absolute winner! The little hint of coffee really makes the flavour! Bake in a heart shape to make it extra special!
2 cups sour cherries (can be replaced with berries)
200 g vegan margarine
1cup agave syrup
3 tsp egg re-placer
1 tsp vanilla essence
2 cups flour (can be any flour)
½ cup cocoa (go Dutch!)
1 tsp baking soda
1 tbsp coffee
2 tbsp soy milk
For the topping:
200 g dark chocolate (melted)
Drain the cherries & set aside. Preheat the oven on 180 degrees.
Beat the vegan margarine & sugar until creamy. Add the egg re-placer & vanilla essence then fold in the flour, cacao and ¾ of the cherries (the rest you will use later as topping) Mix in baking soda, coffee, milk, blend until smooth, bake for 30 minutes.
While the cake is baking in the oven start making the topping by melting the chocolate, I use a strainer and a pan, so boil some hot water, put the strainer on top and then place the bowl with chocolate in there (make sure the bowl is heat-proof) There are many other ways but I find that this is the best way of getting a really nice melted chocolate sauce.
Get the cake from the oven, set aside to cool down, poor over the cream and put the rest of the cherries on top, refrigerate for a few hours before serving, sprinkle with icing sugar and or some coconut.