Step 1

Preheat oven to 180°C / 380°F. Grease a cake baking tin of 20-22 cm diameter (7.8 - 8.7 inches) and lightly dust with flour. We used 3 shallow baking tins so we didn't have to cut the cake layers.

Step 2

Prepare the sponge cake: in a large bowl mix flour, sugar, cacao powder, baking soda, baking powder, and salt. Make sure to not have any lumps in the mix.

Step 3

In a separate bowl mix plant-based milk, water, oil, and vanilla. Add wet ingredients to dry ingredients and give it a stir so that the ingredients combine, but don't overmix. Lastly, add vinegar to the ingredients, fold it in with a spatula, and pour the batter into the prepared baking tin.

Step 4

Place the baking tin into the preheated oven and bake for 30-35 minutes (if you are doing single layers, bake each layer for about 11-12 minutes). Check the cake is done by inserting a toothpick in the middle of the cake. If it comes out clean, your cake is done. Remove the cake from the oven and let it cool for 10 minutes in the baking tin, then remove the cake from the tin and let cool completely on a cooling rack. Once cooled, cut it twice to get 3 layers.

Step 5

Cherry filling: remove pits from the cherries and place the cherries in a cooking pot. Cook on medium heat until the juice separates. Add lemon juice and coconut sugar and cook another 5 minutes, stirring occasionally. When the cherries are soft, mash them briefly.

Step 6

Mix the corn starch with a little water, then pour over the cherries and cook for another 5-10 minutes until the cherry filling thickens. Remove a few tablespoons of cherry juice from the filling, mix it with bourbon or dark rum, and a spoon of water. Let cool completely.

Step 7

Coconut whipped cream: Scoop out the coconut cream from 2 cans of chilled coconut milk - use only the thick cream and leave the thin coconut water. Whip the cream for about 30 seconds so it starts to form peaks. Now add in powdered sugar and vanilla and whip again so the cream gets firm and fluffy.

Step 8

Assemble the cake: Place a layer of sponge cake into your baking tin with a removable side (or use a cake ring). Line your cake with acetate film for the best results. Drizzle some cherry juice over the bottom cake layer, then spread a third of the coconut whipped cream over it. Add a few tablespoons of cherry filling over the cream. Repeat with the second cake layer. Finish the cake with a third layer of sponge cake and coconut whipped cream. Refrigerate the cake for 2-4 hours, so the layers become firm, then remove the cake ring and acetate film.

Step 9

Decorate the cake with fresh cherries and finely chopped dark chocolate.

Step 10

Serve chilled. Will keep refrigerated for up to 3 days.