Step 1

Preheat the oven to 350F and lightly grease or spray a 9” cake pan with a neutral cooking oil.

Step 2

Mix the ground flax together with filtered water to create a flax “egg” in a small bowl. Combine the soy milk and apple cider vinegar in the base of a medium bowl – the vinegar will curdle the milk to create a “buttermilk”. Let both mixtures sit for at least 5 minutes, then add the thickened flax egg to the larger bowl with the almond butter, coconut sugar, vanilla, and almond extracts. Whisk until well-combined.

Step 3

together in a separate, larger bowl. Form a well in the center of the mixture, pour in the wet ingredients, and use a spatula to mix everything together until no clumps remain. Pour the cake batter into the cake pan and bake on the middle rack for 20-22 minutes. (If you are baking multiple cakes, bake for 23-25 minutes).

Step 4

Once cooked, remove the cake from the oven and let sit in the pan for 5 minutes before loosening the edges with a butter knife and flipping onto a baking rack to let cool completely.

Step 5

in the meantime, add all of the ingredients of the cherry compote to a large, nonstick pan. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let the cherries cook down for 15-20 minutes, stirring occasionally. Set the compote aside and let cool completely.

Step 6

top the cake with a layer of coconut cream, then spoon the cherry compote (and extra liquid) on top. Garnish with chopped and shaved chocolate, if desired. Serve immediately – leftovers will keep in the fridge for up to 5 days.