Cherry cake - recipe
Cherry cake. recipe by The original flake n’ Bake
The Sponge
Ingredients
400ml soya milk
115ml sunflower oil/vegetable oil
3 tbsp maple syrup
1 tsp natural cherry flavouring
400g self raising flour
250g sugar
Method
Preheat the oven to 160
Whisk together the soya milk, oil, maple syrup and flavouring until frothy
To this add the sugar and flour and whisk gently until combined
Pour the mixture evenly between two greased and lined 8” tins
Bake in the preheated oven for 25 mins
Leave to cool completely in tins.
The Chocolate Buttercream
Ingredients
125g dairy free butter
40g cocoa powder
250g icing sugar
1 tbsp dairy free milk
Method
Mix all ingredients together until combined
Spread some of the buttercream over flat side of one sponge and place other sponge on top
Use the remaining cream to coat the top and the sides of the cake
Chill in the fridge for at least 30 minutes.
The Pink Frosting
Ingredients
250 dairy free butter
500g icing sugar
2 tbsp dairy free milk
Pink food colouring
Method
Mix all ingredients together until combined and smooth
Spread all over the top and sides of cake and smooth with a side scraper/palette knife.
The Drizzle Decoration
Ingredients
1/2 cup icing sugar
Water
Cherries
Method
Add water by the teaspoon to the icing sugar until it is thick but still runny
Pour into a piping bag and pipe onto the cake
Top with cherries!