-350g Buckwheat Flour
-220g Coconut Sugar (Groovy Food company)
-250g Vegan Butter and extra for greasing the tins (Biona)
– 4 Egg Replacer – (Orgran No Egg Egg Replacer)
-1 Tbsp Almond Extract
-1 Tbsp Baking Powder
-1 Tbsp Baking Soda
300g Natural Almond Cheese (Nush Foods)
50ml Maple Syrup (Buckwud)
1 Tbsp Almond Extract
300g Cherries pitted and sliced in half
2 Tbsp Maple Syrup (Buckwud)
Dusting of Icing Sugar
Pre heat the oven at 180 Degrees. Prepare your cake tins by greasing the insides with vegan butter.
Place all of the sponge ingredients in a large mixing bowl and whisk until all combined.
Divide the mixture equally between three tins.
Bake the sponges for 30 minutes until golden. To check insert a skewer which will come out clean if its ready.
Meanwhile, whilst the sponges are cooling make the filling. Combine the almond cream cheese with maple syrup and almond extract. Whisk until all combine and the mixture become stiff – you can chill it in the fridge whilst the sponges are baking.
Leave the sponges to cool for a few minutes before taking them out of the tins.
While the sponges are cooling add the chopped cherries and maple syrup in a pan over a low heat and simmer for a few minutes until the cherries soften slightly.
To construct the cake with a spatular add layer of cream then a layer of cherries on top and repeat until the top layer.
Decorate with icing sugar and extra cherries an Enjoy 🙂