This cake is a German classic! Only vegan and a much more healthier version.
Start by preheating the oven to 180℃/350℉.
Grease a springform (⌀20cm / 8 inch) with some oil like coconut oil. Set aside.
In a bowl mix the flour, baking powder, cacao powder, salt, tonka bean and coconut blossom sugar.
Add coconut oil, apple cider vinegar and filtered water. Combine by using a big spoon. Be careful not to overmix.
Fill into the springform and bake for about 20 minutes. Let cool down.
Take a saucepan and add 6 tbsp of liquid of the canned cherries. Heat slowly and add agar agar. Mix well and set aside.
Now, heat up the cherries with half of the remaining liquid. Once they are cooking, add the agar agar-mixture.
Fill into the springform and let fully cool down.
Take a bowl, add the vegan cream cheese and powdered sugar. Mix well with an electric mixer.
Spread over your cake and decorate with the chocolate. You can easily grate it like you would grate vegetables. I've used my regular grater.
Serve right away or store in the fridge. Holds up to 5 days in your fridge in an airtight container.