Cherry cake - recipe


Cherry cake. recipe by The original flake n’ Bake

The Sponge


400ml soya milk

115ml sunflower oil/vegetable oil

3 tbsp maple syrup

1 tsp natural cherry flavouring

400g self raising flour

250g sugar


  1. Preheat the oven to 160

  2. Whisk together the soya milk, oil, maple syrup and flavouring until frothy

  3. To this add the sugar and flour and whisk gently until combined

  4. Pour the mixture evenly between two greased and lined 8” tins

  5. Bake in the preheated oven for 25 mins

  6. Leave to cool completely in tins.

The Chocolate Buttercream


125g dairy free butter

40g cocoa powder

250g icing sugar

1 tbsp dairy free milk


  1. Mix all ingredients together until combined

  2. Spread some of the buttercream over flat side of one sponge and place other sponge on top

  3. Use the remaining cream to coat the top and the sides of the cake

  4. Chill in the fridge for at least 30 minutes.

The Pink Frosting

250 dairy free butter

500g icing sugar

2 tbsp dairy free milk

Pink food colouring


  1. Mix all ingredients together until combined and smooth

  2. Spread all over the top and sides of cake and smooth with a side scraper/palette knife.

The Drizzle Decoration


1/2 cup icing sugar




  1. Add water by the teaspoon to the icing sugar until it is thick but still runny

  2. Pour into a piping bag and pipe onto the cake

  3. Top with cherries!

cake whole.jpg