Cake:Mix the flour, almonds, cocoa, baking soda and sugar. Then add the soy milk and oil and mix to a smooth, almost runny dough. Pour the dough into a well greased springform pan (diameter 28 cm).
Bake on the second rack from the bottom of the oven at 175°;C circulating heat for about 40-50 minutes.
Put aside a few cherries for decoration.
Mix the agar-Agar and 250 ml of the cherry juice and add the cherries. Bring to the boil and simmer for 1-2 minutes then put aside to cool.
Finishing the gateau:Slice the cake into three equal slices. Whip the soy whip until stiff. First sprinkle the cake with about 20 ml cherry juice, then spread with half of the cooled cherry mixture and about 1/3 of the soy whip. Place ethe middle cake layer on top, also sprinkle with cherry juice and spread with half of the remaining soy whip. Cover with the top cake layer, sprinkle this with the rest of the cherry juice and spread the whole cake with the rest of the soy whip. Finally decorate with the cherries put aside and scatter with chocolate flakes.