PREPARATION

1. To make vegan buttermilk, squeeze 1 lemon into a measuring jug and add 240 milliliters soy milk and leave to sit for a minute.
2. In a mixing bowl, add 250 grams all purpose flour, 200 grams granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon cocoa powder, 2 teaspoons vanilla extract, 80 milliliters olive oil, 1 tablespoon vinegar, 30 milliliters vegan red food dye and whisk very well.
3. Grease two round cake tins with coconut oil and then cut circles of parchment paper to line the bottoms and divide the batter evenly between them.
4. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

For Frosting
1. In a mixing bowl, add all the ingredients and whisk well until smooth.

Rest of The Preparation
1. Spread frosting over the top of one of the cake layers. Add the other layer on top and frost the top and sides.
2. Add cherries to decorate.
3. Serve and enjoy!