Preheat the oven to 170C and grease and line a 20cm loose-bottomed cake (or fluted tart) tin.
Mix together the oat flour, ground almonds, cacao or cocoa powder, flaxseed and baking powder in a bowl.
Whisk together the apple puree, Nuttvia, Natvia, milk, vinegar and vanilla then pour into the dry ingredients and mix to form a batter.
Spoon the mixture into the tin and smooth out evenly. Arrange the cherries on top and scatter over the dark chocolate. Bake for 25-30 minutes until firmed up. Leave to cool then cut into 8 slices and enjoy!