2 tsp baking powder
½ tsp baking soda or 1 tsp more baking powder
4.4 oz (125 g) vegan butter soft or margarine (*see notes)
½ cup (125 g) + 2 tbsp sugar
1 cup (240 ml) soy milk or other non-dairy milk
1 tsp vanilla extract
12 oz (350 g) pitted cherries jarred (drained), frozen or fresh
Chocolate batter:
2 tbsp cocoa powder
¼ cup (60 ml) hot non-dairy milk or coffee
Pudding cream filling:
450 ml soy milk or other non-dairy milk
5 tbsp (37 g) cornstarch
1 tbsp vanilla extract
¼ cup (50 g) sugar
4.4 oz (125 g) vegan butter soft
Chocolate glaze:
5.3 oz (150 g) dark chocolate
1 ½ tbsp coconut oil or vegetable oil
Instructions
Preheat the oven to 356°F (180°C) top and bottom heat. Lightly grease an 8-inch springform pan and line the bottom with parchment paper. (If you want to bake the cake on an 11.8“x15.7“ baking sheet, simply double the recipe).
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