Suitable for: Vegans
Difficulty rating: Moderate
Prep time: 15 minutes
Cook/Set time: 40 minutes
Serves: 12
Ingredients
For the sponge cake:
- 350g buckwheat flour
- 220g coconut sugar
- 250g vegan butter and extra for greasing the tins
- 4 egg replacer
- 1 tbsp almond extract
- 1 tbsp baking powder
- 1 tbsp baking soda
For the filling:
- 300g natural almond cheese
- 50ml maple syrup
- 1 tbsp almond extract
- 300g cherries pitted and sliced in half
- 2 tbsp maple syrup
For the top tier decoration:
- Cherries
- Dusting of icing sugar
Method
Step 1
Pre-heat the oven at 180 Degrees. Prepare three cake tins by greasing the insides with vegan butter.
Step 2
Place all of the sponge ingredients in a large mixing bowl and whisk until all combined.
Step 3
Divide the mixture equally between the three tins. Bake the sponges for 30 minutes or until golden. To check they are cooked, simply insert a skewer into the cake. If the skewer comes out clean, it’s ready.
Step 4
Whilst the sponges are cooking make the filling. Combine the almond cream cheese with 50ml of maple syrup and the almond extract. Whisk until all combine and the mixture become stiff. Pop the filling in the fridge until the sponges have cooked and cooled.
Step 5
Once cooked, leave the sponges to cool for a few minutes before taking them out of the tins. While the sponges are cooling add chopped cherries and the remaining maple syrup in a pan over a low heat and simmer for a few minutes until the cherries soften slightly.
Step 6
To construct the cake, add a layer of cream to the top of each sponge with a spatula and top with the cherries. Repeat on each layer including the top.
Step 7
Decorate the top of the cake with a dusting of icing sugar and extra cherries. Slice and enjoy.
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