A real show stopper, but very east to make cake! Vegan, made with oat flour and beetroot powder for a velvety red colour.
Preheat oven to 180 Celsius.
Measure all the dry ingredients in a large mixing bowl: oat flour, brown sugar, beetroot powder, baking powder.
Combine them well.
Measure out the rest and melt the coconut oil in the microwave oven.
Add them to the bowl and mix them together using a wooden spoon.
Divide the mixture evenly between two, 20 cm diameter cake tins. Make it nice and smooth.
Bake them in the oven for 20-25 minutes on 180 degrees, then set them aside and let them cool.
Whilst the cake base is cooling, prepare the black cherry compote. Simply add the frozen berries to a pan, add 100g brown sugar and the crushed juniper berries.
Cook them for about 30 minutes (on medium heat) until it starts to look like runny jam.
Mix the cream cheese (plant based or plain) with 2 tbsp of icing sugar and spread it on the the top of the base.
Scatter the black cherries and the juice evenly on the top of the cream cheese.
Add some edible rose petals if you fancy stopping here and serve it.
Add the top layer of the cake and decorate it with carob powder and sprinkling more edible rose petals.