1 Préchill oven to 180°C (350°F) and grease or line an 20cm (8”) round cake tin.

2 In a bowl, whisk together gluten-free flour, cocoa powder, sugar, baking powder, baking soda and salt.

3 Melt 200g dark chocolate gently (double boiler or microwave in short bursts) then mix into a jug with almond milk, oil and apple cider vinegar.

4 Pour the wet ingredients into the dry and stir until just combined. Pour batter into the prepared tin.

5 Bake 25–30 minutes or until a skewer comes out with a few moist crumbs. Cool completely, then crumble into large chunks.

6 Meanwhile, make the cherry compote: in a saucepan combine pitted cherries, 100g sugar and 2 tbsp water. Cook over medium heat until juices release, 6–8 minutes.

7 Mix cornstarch with a little cold water to make a slurry and stir into the cherries. Cook 1–2 minutes until thickened. Remove from heat and stir in kirsch or cherry juice if using. Cool.

8 Chill the coconut cream (the solid part will separate). Scoop the thick cream into a bowl and whisk with powdered sugar and vanilla until light and fluffy.

9 Assemble the trifle in a large glass bowl or individual glasses: start with a layer of crumbled chocolate cake, spoon over cherry compote, then a layer of whipped coconut cream. Repeat layers until containers are filled, finishing with cream on top.

10 Use a grater or vegetable peeler to shave extra vegan dark chocolate over the top and decorate with fresh cherries and mint leaves.

11 Refrigerate for at least 1 hour to meld flavors (or up to 6 hours). Serve chilled.

12 Tip: For a quicker version, use store-bought gluten-free chocolate cake or brownies and adjust sweetness to taste.