INGREDIENTS
1 2/3 cups
all-purpose flour
1 cup
packed brown sugar
1/4 cup
cocoa powder (I use Hershey’s special dark cocoa powder)
1 tsp
baking soda
1/4 tsp
salt
1 cup
water
1/3 cup
vegetable oil
1 tsp
vinegar
1/4 tsp
vanilla extract
3/4 cup
vegan semi-sweet chocolate chips
3 oz
almond milk (alternatively, you can use the liquid left over from the coconut cream)
1/2 tbsp
vegan butter
3 tbsp
cherry pie filling (go for the goo, not the fruit)
1 1/4 cups
cherry pie filling
1 can
coconut cream, chilled overnight
1/2 cup
+ 2 tablespoons powdered sugar
3/4 tsp
vanilla extract
chocolate shavings (optional)