Fresh Cherries, Raspberries, Blueberries and Strawberries
Preheat the oven to 170 degrees Celsius and grease and line 2 round cake tins with baking paper. Add the applesauce, nut butter, yoghurt, coconut sugar and chocolate to a large bowl and whisk until smooth. Add the flour, cacao, baking powder and bicarb, and fold until combined. Divide the batter out evenly between the 2 cake tins and spread out until smooth. Place the cakes in the oven and bake for 25mins or until a skewer comes out clean.
While the cakes are cooking, chop up the frozen cherries and then add the cherries, raspberries and maple syrup to a small pot and heat over a medium heat. Crush the berries as they begin to thaw. Bring to a boil then add the chia seeds. Mix over the heat for 1min then remove, pour into a heat safe bowl and allow to cool and thicken.
Once the cakes have cooled spread the jam out evenly over the top of one of them. Add half of the coconut yoghurt on top of the jam layer. Place the second cake on top and top it off with the remaining coconut yoghurt and as much fresh fruit as your heart desires. Slice and enjoy!