1/4cupcherry liqueur(sub with cherry juice for non-alcoholic version)
2 1/2 cupspitted dark cherries, fresh (preferred) or frozen (thawed first)
For the Cake
Preheat the oven to 350F and prep three 8″ cake pans (or 2 9" pans for 2 layers) with nonstick spray or vegan butter and parchment paper.
Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
Use a large bowl and hand whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Next add oil and vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
Pour in boiling hot water into the batter and carefully stir to combine. Batter will be loose and thin but this is 100% supposed to be this way.
Evenly split up the cake batter into the prepared pans and bake them together for about 33 - 37 minutes (start checking at 30 minutes) or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.
For the Frosting
In a large bowl cream together butter and coconut cream. Add salt and beat again.
Add 1/2 cup of powdered sugar at a time, beating between each addition. Check consistency -If too thick add 1 tbsp of coconut milk at a time until it's thick but spreadable. Otherwise, pour in vanilla and beat on high for 30 seconds.
For the Syrup
And sugar and water to a saucepan over medium heat. Stir to dissolve the sugar. Let It come to a boil.
Boil for one minute, then remove from heat. Add liqueur and stir together.
Place one layer of cake down. Brush the top with 1/3 of the syrup. Add 1/3 of your frosting on top and then push 1/3 of the cherries into the top of the frosting. Repeat with remaining layers.
Decorate the top with more cherries and/or shaved chocolate as desired.