300ml non-dairy milk (I used unsweetened soya)

1tbsp lemon juice

150g non-dairy margarine/butter

2tbsp golden syrup

1tsp instant coffee granules (or 1 espresso shot)

275g self-raising flour (or plain four + 3 tsp baking powder)

175g caster sugar

1tsp bicarbonate soda

4tbsp (or 30g) cocoa powder

For the Decorations

Vegan whipped cream (i.e. Soya topping  or Coconut whipped cream)


1 Can of full fat coconut milk or cream, chilled in the fridge overnight(being careful not to shake or tip it, as you want the liquid to seperate easily)  + chill a mixing bowl over night if possible

1tsp vanilla extract (optional)

1tbsp icing sugar, sifted (optiona)

Fresh cherries

1 can cherry filling or jam (400g)


  1. Pre-heat the oven to 180C/Gas mark 4/350F
  2. Lightly grease 2x20cm/8inch round baking pans.
  3. Stir the lemon juice into the milk and set aside.

  4. In a small saucepan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly while you continue.

  5. Sieve the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl.

  6. Pour the milk/lemon juice and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

  7. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  8. Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

For the Decoration

  1. If using the vegan whipping cream, simply follow the instructions to prepare OR if using the coconut cream …
  2. Remove the can without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind
  3. Place hardened cream in a mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (optional) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
  4. When the cakes are completely cold, spread about one third of the cherry filling over the cake, then half the icing, another layer of cherry filling, and sandwich the other cake on top.
  5. Spread the remaining cherry filling over the cake, then the remaining icing over the top of the cake.
  6. Decorate with fresh cherries, grated chocolate, and melted chocolate decorations.


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