Preheat the oven to 177 Celsius (350F).

Grease two 20cm x 10cm loaf cake tins with cold vegan butter then set aside. 

Make the vegan buttermilk. Mix together the soy milk and the vinegar. Set aside for 7-8 minutes so that it can curdle. Measure out the other ingredients in the meantime.

To a large mixing bowl, add the all-purpose flour, cocoa powder, brown sugar, baking powder, baking soda, salt. Mix to combine. 

Next, pour in the buttermilk, the oil, vanilla extract and maple syrup. Carefully, fold your cake batter until there are no pockets of flour left.

Equally, pour the cake batter into the two prepared cake tins. Bake in the centre of the oven for 20 minutes. A skewer will come out completely clean when they are ready.

Let the cakes cool in their tins for 15 minutes, then remove the cakes from the tins. Transfer them to a cooling rack to so that they can cool down completely.

While the cake is baking, make the cherry compote.

To a small saucepan, add all the compote ingredients. Mix until combined.

Place over a medium-high heat and bring to a boil. When the mixture begins to boil, reduce the heat to a simmer and cover for 10-12 minutes or until the compote thickens.

Remove from the heat and let the compote cool down. Set aside.

To a stand mixer or a large bowl, add the vegan butter block and cream with the paddle attachment for 2 minutes.

Add half of the powdered sugar then beat again until it is combined and has started to thicken. Then add the rest of the powdered sugar and beat again. It should be nice and thick at this point.

Finally, pour in the vanilla extract. Mix one more time.

Carefully use a pastry brush or the back of a spoon to brush a thin layer of the compote onto the top side of each cake. It should soak in.

Spread the buttercream on top of the compote layers on the two cakes. Smooth it out. Drizzle the rest of the compote over the buttercream.

Sprinkle grated chocolate on top and add extra fresh cherries if you wish.