Cake batter:
Whisk together the flour, cornstarch, baking powder, and baking soda in a bowl.
In another mixing bowl, cream together the soft vegan butter and the sugar with an electric hand mixer until creamy. Then add in the flour mixture along with the soy milk and vanilla extract and mix until just combined. (Do not overmix, or the cake will become chewy and dense).
Transfer half of the batter into the prepared baking pan, smoothing out evenly.
In a small bowl, dissolve the cocoa powder in the hot non-dairy milk. Then stir it into the remaining batter until just combined and pour it over the light batter. Spread the drained cherries over the top and press them gently into the chocolate batter.
Bake the cake on the middle rack for about 40 minutes. (Do a chopstick test! *see recipe notes). Then remove from the oven and allow to cool in the pan.
Pudding cream filling:
Pour about ⅓ cup of the soy milk in a small bowl. Add the cornstarch and stir to dissolve. Pour the remaining soy milk and vanilla extract in a saucepan and bring to the boil. Then whisk in the cornstarch mixture along with the sugar and bring to the boil again, whisking constantly, until it thickens. Then immediately pour the pudding into a heat-proof bowl and cover tightly with cling film to prevent the top from forming a skin. Set aside and allow to cool to room temperature.
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