Strong Brewed Coffee 2 cups (480ml) – I use 1tbsp instant coffee in two cups of boiling water
For the Frosting
Soy Milk 1 cup (237ml)
Melted Coconut Oil ¾ cup (177ml)
Soaked & Drained Raw Cashews ¼ cup (50g)
Granulated Sugar ¼ cup (50g)
Vanilla Extract 1 teaspoon (5ml)
For the cherries
Fresh or Frozen Cherries 1Lb
Sugar ¼ cup
Instructions
Be sure to make the whipped cream first as it needs a few hours or overnight chill time:: For the Whipping Cream, Combine everything in a high-speed blender and blend for about 20 seconds.
Pour into a clean container and refrigerate until cold, preferably overnight (I sometimes speed the process and place in the freezer for about an hour, but not so it is getting hard)
Whip with a balloon whip attachment for about 3 minutes until soft peaks form. Be careful not to over-whip, or it will get really tight.
If you overwhip, add a little more soy milk and fold it in by hand to loosen the cream.
For the Cake: Sift flour, baking soda, salt, and sugar in a large mixing bowl.
Combine the natural cocoa powder with the hot coffee, then add the vinegar, oil, and vanilla extract.
Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 20 strokes)
Pour batter into two 8″ greased and parchment-lined cake pans.
Bake immediately in a preheated 350°f oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
For the cherries– Chop frozen cherries into small pieces, add the sugar, and marinate overnight.
