Ingredients

• ⅓ cup Sugar
• ⅛ cup Corn Starch
• ⅛ tsp Salt
• 2 cups fresh tart cherries pitted
• ¾ cup Water
• 1 Tbsp Lemon Juice
• 3 drops natural red food coloring optional

• 15 oz can Coconut Milk refrigerated, (use a high quality, full fat can - some brands work better than others)
• ¼–¾ cup Powdered Sugar this will vary depending on thickness of the coconut cream
• 1 tsp Vanilla

• 1 ¾ cups + 2 Tbsp Organic Unbleached White All-Purpose Flour
• ¼ + ⅛ tsp Baking Powder
• 1 tsp Baking Soda
• 1 ⅛ cup vegan sugar
• 8 Tbsp Vegan Margarine softened
• ¼ cup + 2 Tbsp Cocoa Powder, sifted
• ⅛ tsp Salt
• 1 ½ tsp Gluten Free Egg Replacer
• 2 ½ Tbsp Water
• ½ tsp Vanilla Extract
• ¾ cup Almond Milk

Instructions

1. In a large saucepan, combine sugar, cornstarch and salt. Add cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired.

1. Place a can of coconut cream in the back of the refrigerator overnight (better if you can do for a few days). Also chill the bowl of your mixer. Flip the can over and open from the bottom.
2. The liquid will now be at the top of the can. Pour off the liquid (save this for your smoothies). Place the stiffened cream that remains into the chilled bowl of an electric mixer fitted with the whisk attachment.
3. Whip until smooth. Add 3 tablespoons powdered sugar and 1 teaspoon vanilla and continue to whip to incorporate air. Add more sugar to taste.
4. If you need to store any remaining whipped cream, It does tend to deflate a bit. Just whip it for a few minutes when you are ready to use again.

1. Preheat oven to 350°F. Sift (or whisk) together flour, egg replacer, baking powder, cocoa, salt and baking soda. Set aside.
2. In the bowl of an electric mixer, add sugar and vegan margarine, beating on medium speed until light and fluffy.
3. Combine the almond milk, water and vanilla, adding half the milk, then half the flour, beating after each addition until smooth. Repeat with remaining milk and then remaining flour mixture.
4. Very lightly spray the bottom of round baking pans with non-stick spray and line with a parchment round. Do not skip the parchment or it will stick.
5. Evenly distribute the batter between the two pans. Bake for 20-22 minutes or until a toothpick inserted comes clean.
6. Cool in the pan for 20 minutes. Turn out the cakes onto a wire rack to continue cooling and carefully remove the parchment.
7. Place one round on a serving dish or cake pedestal and frost. Top with the second layer and frost. Finish with cherries, reserving the rest for serving.