Coconut and almond mousse cake with black cherries

Just a typical fluffy, high and shockingly filled cake.

280 g flour
100 g wheat starch
120 g margarine without hydrogenated fats
180 g brown sugar
320 ml rice (or oat) milk
6 g cream of tartar
lemon + baking soda
300 g coconut cream (thick coconut milk)
500 ml sugar-free almond milk
150 g brown sugar
50 g wheat starch
50 g seed oil
1 teaspoon agar agar
1 teaspoon carob bean gum powder (optional)
almond milk
brown sugar
150 g wild cherries in amarena syrup
flaked almonds

View the full recipe at Vegandare →