For the filling:
For the frosting:
Preheat the oven to 360°F and prepare two baking pans 8 inches in diameter, grease and cover with baking sheets.
Mix the almond milk with vinegar and allow to sit for 5 minutes. Add the melted oil, coffee, vanilla extract and apple compote. Stir the mixture until smooth and slightly spongy, then add the sugar in three batches.
Separately, mix the dry ingredients: flour, cocoa, baking soda, salt, and baking powder. Sift half over the wet ingredients and use a spatula to incorporate in folding motion. Add the last part of the dry ingredients and keep stirring until obtaining a creamy and slightly runny mixture.
Divide the mixture into the baking pans and bake for around 30 minutes or until, when inserting a toothpick, it comes out clean. Allow to cool.
For the filling:
Put the blueberries, sugar and lemon juice in a pot, cook at room temperature, crushing the berries with the back of a spoon as they soften. Once it comes to a boil, lower the heat to medium and keep stirring until the mixture begins to thicken and sticks to the spoon. It will take around 8 minutes. Allow to cool for around half an hour before using.
For the frosting:
Mix 1 cup of coconut cream (only use the firm part of the cream, don’t use the liquid at the bottom of the can), chopped chocolate and agave syrup. Melt in a pot in a bain-marie. Once the mixture has completely melted, remove from the heat and, using an electric mixer, beat until the frosting begins to gain consistency. Chill for around 3 hours, so the mixture becomes easy to handle with a pastry bag.
Split the sponges in two parts horizontally and assemble by alternating a layer of sponge, frosting, and blueberry jam. Decorate with the remaining frosting and fresh blueberries.
