Vegan Cherry Cake
3 cups of self raising flour
1 cup sugar
1 cup glace cherries, halved
3/4 teaspoon salt
2 cups coconut milk (which conveniently is one whole tin)
2/3 cup of groundnut oil
1 teaspoon vanilla essence
2 teaspoons cider vinegar
Heat the oven to 180 degrees. Grease and line a 9 inch cake tin (deep one).
Sift the flour, sugar and salt into a large mixing bowl. In another bowl stir together the coconut milk, oil and vanilla and add to the flour, sugar and salt and mix until you get a smooth batter. The consistency will be quite thick for a cake batter but this is good.
Just before pouring into the cake tin, stir in the cider vinegar.
Bake for about 1 hour 30 mins (check after 1 hr 15 mins) until a toothpick inserted into the centre comes out clean. Don't be tempted to open the oven for at least an hour or it will sink!
Cool in the tin.