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Vegan Black Forest Cake - Lazy Cat Kitchen

Ingredients

• 135 ml / ½ cup + 1 tbsp aquafaba (chickpea brine)
• 50-75 g / 4-6 tbsp sugar
• 1½ cup coconut cream from a tin of full fat coconut milk
• ¼ tsp xanthan gum
• 180 g / 1½ cup all purpose white flour*
• 1 tsp baking soda
• ½ tsp baking powder
• 120 g / 1 cup cacao powder
• 90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
• 180 g / 1 scant cup sugar (I used demerara sugar)
• 180 ml / ¾ cup beetroot puree (approx. 300 g / 0.65 lb beetroot)**
• 240 ml / 1 cup almond milk (or other thin plant milk)
• 60 ml / ¼ cup espresso / strong coffee***
• 450 g / 1 lb sweet cherries (or sour cherries), pitted
• 3 tbsp Kirsch, cherry liqueur (OR 2 tbsp maple syrup and 1 tbsp lemon juice)
• 1 heaped tsp cornflour / cornstarch

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