PS! Before you start making this cake, be sure the coconut milk cans have been in the fridge overnight!
11 inch / 28 cm cake
Crust:
- 10 ½ oz / 300 g vegan cookies (“Digestive” for example)
- 5-7 oz / 150-200 g vegan margarine
Crush the cookies and mix them with melted margarine. Take a round cake pan (28 cm/11 inches), put it on a baking sheet, draw out the round, cut it out and put in on the bottom of an oiled cake pan. Pour the cookie and margarine mixture into the cake pan and push it evenly on the bottom. Cover the pan with a cooking sheet and put it in the fridge.
Filling:
- 7 oz / 200 g dark vegan chocolate
- 2 x 14 oz / 2 x 400 g canned coconut milk (full fat!)
- 3-4 Tbsp sugar
- 3 Tbsp cocoa powder
- 2 tsp agar-agar powder
- 21 oz / 600 g canned pitted cherries
- crushed almonds
Melt the chocolate in a water bath and leave it to cool down to the room temperature. In the meantime, take the coconut milk cans out of the fridge and flip them upside down. Open the can, pour away the liquid or keep it for some another food. Scoop the hardened coconut cream out of the cans into a deep bowl, add sugar and cocoa powder and whip with a hand mixer until fluffy. Pour in the cooled down melted chocolate and whip some more. Now take a saucepan and mix the agar-agar powder with a few tablespoons of cold water and bring the mixture to boil while stirring fast. When it starts to boil, stir for about 10 seconds, then remove the heat and let the mixture cool down for about a minute. If it’s a little lumpy, mix it with a hand mixer. Now add the agar-agar mixture to the whipped cream and whip it again, until everything gets mixed.
Take the crust out of the fridge. Drain the cherries and add evenly to the crust. Now scoop the whipped mixture onto the crust and cherries and spread it out evenly. Add crushed almonds, cover the cake pan with a cooking sheet and put it back in the fridge for a few hours (best would be overnight) before serving.
