Gluten-Free, Vegan, Serves 10

• 1 cup coconut milk
• 2 cups coconut sugar
• 1 Tbsp apple cider vinegar
• 3/4 cup cocoa powder
• 1 cup coconut flour
• 3/4 cup almond flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup vegan greek yogurt
• 1 tsp pure vanilla
• 1/2 cup coconut oil
• 1 cup of strong coffee
• 3 cups cherries pitted
• 1 tsp cinnamon ground
• 1/2 cup cherry liqueur
• 1 cup simple syrup

Decorations:

• Vegan Whipped cream frosting
• shredded dark chocolate
• fresh cherries

Directions:

Preheat the oven to 350 degrees F. Pretreat an 8-inch cake pan with a non-stick of choice. Make sour milk by combining milk and vinegar, and set it aside. Sift together the flour, cocoa powder, baking soda, powder, and salt. Set aside. In a large bowl, combine yogurt, oil, coffee, and vanilla. Once mixed, stir in the sour milk. Gradually mix in the flour until just incorporated. Pour the batter into the prepared cake pans. Bake for 30 minutes, or until the toothpick comes out clean. In the meantime, prep the filling. Using a sauce pot combine syrup, cinnamon, and cherries. Cook until the cherries get soft and the syrup gets thick. Once the filling is thick, remove from heat and stir in the liqueur. 

Place filling into the refrigerator for 15-30 minutes. Once the cakes are cooked remove them from the oven and let cool for 5 minutes inside the pans. After 5 minutes remove from the pan and let cool completely. To assemble lay one layer of cake down. Pipe whipped cream frosting around the edge of the top of the 1st layer. Scoop in the cherry filling into the center and top with the second chocolate cake. Continue to frost the outside of the cake and top. Lightly press chocolate shavings into the side of the cake. Top the cake with cherries or excess cherry filling and enjoy!