Black Forest Gateau

Once combined, mix through the date syrup, coconut oil and almond milk until a smooth batter forms.

Pour equal amounts of the batter into three lined cake tins and bake each for 30-35 minutes, until well risen and a knife inserted in the centre comes out clean – if it doesn’t, place the tins back in the oven for 5 more minutes.

Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes.

While the cakes cool, make the middle layer: whisk the coconut yoghurt using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around 5–10 minutes. It’s really important to whisk the yoghurt on its own first, before adding the maple syrup.

Once it feels very thick and holds its shape, add the syrup and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk – just make sure you whisk long enough to get a good amount of air and thickness into the mix.

Finally, make the chocolate sauce by placing all of the ingredients into a small pan over a low heat.

Heat very slowly until everything has dissolved and the sauce becomes smooth, adding a dash of almond milk if it becomes too thick.

Once all of the cakes are cool, spread a layer of jam over one cake, and then a layer of coconut cream over the top (we then like to line the outside with cherry halves, but this is optional).

Repeat with the next two cakes until the whole cake is formed.

Spoon the chocolate icing over the top of the cake and smooth it over evenly before sprinkling with mixed berries.