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Vegan Black Forest Cake

Decadent Vegan Black Forest Cake That's Simply Irresistible

This Vegan Black Forest Cake is a delightful dessert that embodies rich chocolatey goodness balanced with tart cherries.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Plain Flour Can substitute with a gluten-free flour blend.
  • 1 cup Soft Brown Sugar Can swap with coconut sugar or white sugar.
  • 3/4 cup Dutch-Processed Cocoa Powder Unsweetened dark cocoa can be used.
  • 1 tbsp Baking Powder Essential leavening agent.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1/2 tsp Sea Salt Balances sweetness.
For the Wet Ingredients
  • 1 cup Non-Dairy Milk (Soy Milk) Can substitute with almond or oat milk.
  • 1 tbsp Apple Cider Vinegar Mimics buttermilk.
  • 1 tsp Vanilla Extract
  • 1/2 cup Sunflower Oil Can be replaced with light olive oil.
  • 1 cup Hot Coffee Enhances chocolate flavor.
For the Cherry Filling
  • 2 cups Frozen Sour Cherries Thawed and pitted.
  • 1/4 cup Cherry Juice Reserve from thawed cherries.
  • 1 tbsp Kirschwasser Or substitute with extra cherry juice.
  • 1/4 cup Granulated Sugar
  • 2 tbsp Cornstarch
For the Frosting
  • 2 cups Vegan Whipped Cream Prepare ahead of time.
  • 1 bar Vegan Dark Chocolate For garnish.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Measuring cups
  • 8-inch cake pans
  • Parchment paper
  • Saucepan

Method
 

Cake Preparation
  1. Preheat your oven to 180°C (356°F) and line two 8-inch cake pans with parchment paper.
  2. In a large mixing bowl, combine plain flour, soft brown sugar, Dutch-processed cocoa powder, baking powder, baking soda, and sea salt. Whisk until evenly mixed.
Vegan Buttermilk
  1. Mix non-dairy milk and apple cider vinegar in a separate bowl, letting it sit for about 10 minutes.
Combine Ingredients
  1. Add wet ingredients to the dry mixture and whisk gently until smooth without overmixing.
Baking
  1. Divide the batter between the two pans and bake for 30 to 35 minutes.
  2. Once done, let the cakes cool for about 10 minutes before transferring to wire racks.
Cherry Filling
  1. Reserve cherry juice and mix with cornstarch and sugar in a small saucepan. Cook until thickened, then add cherries and Kirsch, allowing to cool.
Assembly
  1. Level the cake tops, soak with cherry syrup, layer with whipped cream and half of the cherry filling, repeat with the second layer, topping with cream and chocolate curls.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 46gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 250mgPotassium: 200mgFiber: 3gSugar: 24gVitamin C: 5mgCalcium: 70mgIron: 2mg

Notes

This cake is gluten-free adaptable, measure accurately for best results, and customize the sweetness of the cherry filling as desired.

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