The Great Australian Bake Off

The perfect quantity for a rich, delicious snack.


  • Base

  • 4 tsp flax seeds

  • 13 tbsp aquafaba

  • 2/3 cup apple sauce

  • 4 tbsp canola or vegetable oil

  • 1 cup brown sugar

  • 1/2 cup maple syrup

  • 2 tsp vanilla bean paste

  • 150g fresh pitted cherries

  • 200g canned cherries

  • 1/2 cup almond meal

  • 2 tsp baking powder

  • 1 1/2 cups plain flour

  • 1 cup vegan dark chocolate chunks

  • Chocolate mousse

  • 2 400g cans chickpeas

  • 1 cup caster sugar

  • 1/2 cup cocoa powder

  • 1 tsp cream of tartar

  • Cherry gel

  • Juice from tinned cherries

  • 100g fresh cherries

  • 50g packet jam-seta

  • 1/2 cup water

  • 1 cup spiced rum

  • Decorations

  • 6 gold leaves

  • Dried flowers

  • Fresh cherries

  • Chocolate chunks


  • 1.

    Preheat oven to 185°C and line a rectangular tin with baking paper.

  • 2.

    For the base, grind the flax in a food processor till powder and then mix with aquafaba water and set aside for 5-10 mins to soak. Meanwhile in a bowl mix all the remaining wet ingredients and add the aquafaba.

  • 3.

    Sift the dry ingredients into the wet and mix well. Add the fresh and canned cherries and then transfer to the pan. Smooth the top out and make sure cherries are distributed evenly through the batter. Bake for around 20 minutes or until the middle is just firm. Take it out and cool completely.

  • 4.

    For the cherry gel, mix all the ingredients in a pot except the jamsetta out and bring the mix to a boil. Add the Jamsetta and mix well for a few mins. Pass it through a sieve to separate any skin and seeds. Leave it aside to cool.

  • 5.

    For the chocolate mousse, whisk the chickpea water (aquafaba) for around 10 mins until tripled in volume – add the cream of tartar and whisk away.

  • 6.

    Once the aquafaba water can hold its shape up start adding the sugar and chocolate powder a little at a time without deflating. Once it form stiff peaks – refrigerate.

  • 7.

    To assemble, pipe the cherry gel on the base evenly. Slice the base into the perfect 12 slices and using a piping bag with a round nozzle, pipe the mousse on to the slices.

  • 8.

    Decorate with cherries dipped in gold and dried flowers and gold paper.


This recipe has not been edited or tested by the Bake Off Food Department.

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