This delicious dairy-free cake makes the perfect alternative to cheesecake.
- Preheat the oven to 200°C/gas mark 6.
- Bake the oats in the oven for ten minutes, stir and cook for a further 10 minutes, or until golden brown.
- Heat the oil and syrup over a low heat until the syrup is thinner and more liquid. While the syrup is heating, blend the oats in a food processor to a sandy consistency, then pour in the syrup mixture and pulse until all the ingredients are evenly distributed.
- Tip the mixture into a 20cm spring-form cake tin lined with baking paper, and push down into an even layer.
- Put the apple juice and kuzu in a pan and stir until melted.
- Heat following the pack instructions and then add the cherries and syrup and cook for a couple more minutes.
- Take off the heat and allow to cool down stirring every now and then - the cherries will give the sauce a vibrant red colour.
- Put the apple juice in a pan and sprinkle over the agar. Heat following the pack instructions. Then, once the juice has thickened, add the malt syrup.
- Blend the rest of the ingredients together to a smooth paste, add the agar mix and stir thoroughly. Pour on top of the base and allow to chill for at least two hours - preferably overnight.
Remove the cheesecake from the tin, peel off the baking paper and transfer to a serving plate. Spoon over the cherry sauce and enjoy.