For the cake:
4 and ½ cup (540g) whole grain spelt flour (or whole wheat)
2 cups (400g) unrefined sugar
¾ cup (65g) cocoa powder
1 tablespoon baking soda
¾ teaspoon salt
⅓ cup (80g) applesauce
⅔ cup (150g) canola or melted coconut oil
1 tablespoon vanilla
2 tablespoons (30g) apple cider vinegar
3 cups (730ml) filtered water

For the filling:
2 cups (300g) sour cherries (fresh, frozen or canned)
¼ cup (40g) chia seeds
¼ cup (60ml) cherry juice or the canning liquid if using canned sour cherries
¼ to ½ cup (80-160g) date syrup or other sweetener (adjust to taste)

For the frosting:
1 avocado
3 tablespoons (45g) coconut oil
3 tablespoons (15g) cocoa powder
5 tablespoons (100g) date syrup (or other liquid sweetener)
1 teaspoon vanilla