Prep Time: 10 mins Cook Time: 30 mins Serves: 6-8 people
A delicious plant based twist on the classic 70’s dessert, we’ve taken the old recipe and shaken it up a little. This deliciously indulgent recipe was created exclusively for Discover Delicious by The Tidy Kitchen Co in collaboration with Matt Pritchard.
- 360 ml oat milk
- 1 ½ tsp of cider or white wine vinegar
- 260g caster sugar
- 150ml vegetable oil
- 2 tsp vanilla essence
- 230g plain flour
- 80g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- Pinch of salt
- 8 tbsps Cherry Liquor for soaking each sponge (4 tbsps per layer)
- 250g Dehydrated coconut powder
- 125g Icing sugar
- Water (2 tbsps)
- 4 tbsps Rose el Hanout Jam
- Fresh cherries – handful, some whole, some sliced
- 4 tbsps of Cherry Liquor
- 3 tbsps rose petals
- 2 tbsps dehydrated blueberries (optional)
Pre heat oven to 180 degrees c//350 degrees F/ Gas mark 4
Grease and line 2 x 20cm sandwich cake tins
Weigh and combine all dry ingredients, cocoa, baking powder, bicarbonate, salt and flour
Combine vinegar and oat milk and leave to coagulate slightly, whisk in vanilla, oil and sugar
In a large mixing bowl, pour wet mix into flour mix and combine until smooth. Separate into both tins and bake for 25-30 minutes until firm but still soft.
ICING – combine coconut powder with icing sugar and add water one 1 tsp at a time, mix thoroughly until thick icing is achieved, be careful, you need less water than you think!
If using coconut milk – remove from fridge after 24 hours cooling, discard coconut water and mix firm cream with icing sugar until fluffy and smooth, keep chilled in a piping back until you need it
CAKE – Remove from the oven and whilst still slightly warm, use a pastry brush and dab 4 tbsps of Cherry Liquor onto each layer to soak in. Be wary not to oversoak the cake as it will fall apart. Leave to cool. These cakes are delicate so be careful when removing them!
Once totally cold, place one cake on a plate, and pop the jam into the centre leaving a slice distance to the edge, pipe the coconut icing round the side and lift the second layer on top carefully.
Add another layer of coconut icing and top with cherries that you’ve soaked in liquor, dried rose petals and dehydrated blueberries (if using). The cake can be chilled in the fridge and enjoyed over 2-3 days (if it’s around for that long!!)