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vegan black forest cake recipe 188565758 q1

Decadent Vegan Black Forest Cake Recipe

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This easy vegan black forest cake recipe is a stunning dairy-free and eggless naked cake. Simple to make and absolutely delicious!
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Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 16
Course: Dessert
Cuisine: European
Calories: 374
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup cherries
  • 1/2 tbsp dark chocolate finely chopped
  • 2 cans coconut milk refrigerated overnight
  • 1 tsp vanilla extract
  • 2 tbsp confectioners' sugar
  • 10 1/2 oz (300 g) cherries
  • 1/2 tbsp Meyer lemon juice
  • 2 tbsp coconut sugar
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tsp bourbon or dark pineapple juice optional; plus 1/2 tsp almond extract
  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plant-based milk
  • 1 cup water
  • 2/3 cup vegetable oil
  • 1 tbsp vanilla extract
  • 2 tbsp apple cider vinegar

Method
 

  1. Preheat the oven to 180°C (380°F). Grease a 20-22 cm (7.8-8.7 inch) cake tin and dust it lightly with flour, or use three shallow tins to avoid slicing the cake later.
  2. Combine the flour, sugar, cacao powder, baking soda, baking powder, and salt in a large bowl, ensuring the mixture is free of lumps.
  3. Mix the plant-based milk, water, oil, and vanilla in a separate bowl. Stir the wet ingredients into the dry ingredients until just combined without overmixing, then fold in the vinegar with a spatula and pour the batter into the prepared tin.
  4. Bake the cake for 30-35 minutes (or 11-12 minutes for single layers) until a toothpick inserted into the center comes out clean. Cool the cake in the tin for 10 minutes, transfer to a rack to cool completely, and slice into three layers if necessary.
  5. Pit the cherries and cook them in a pot over medium heat until they release their juices. Add lemon juice and coconut sugar, simmer for 5 minutes while stirring occasionally, and briefly mash the softened cherries.
  6. Dissolve the cornstarch in a small amount of water, stir it into the cherries, and cook for 5-10 minutes until thickened. Reserve a few tablespoons of the cherry juice to mix with bourbon or rum and a spoonful of water, then let all components cool completely.
  7. Scoop the thick cream from two chilled cans of coconut milk, discarding the liquid. Whip the cream for 30 seconds until peaks form, then add powdered sugar and vanilla and whip until firm and fluffy.
  8. Place one cake layer into a springform tin or cake ring lined with acetate film. Drizzle with the cherry juice mixture, spread with a third of the whipped cream, and top with cherry filling. Repeat for the second layer, finish with the final cake layer and remaining cream, and refrigerate for 2-4 hours before removing the ring.
  9. Garnish the cake with fresh cherries and finely chopped dark chocolate.
  10. Serve the cake chilled and store any leftovers in the refrigerator for up to three days.

Nutrition

Calories: 374kcalCarbohydrates: 41gProtein: 5gFat: 21gSaturated Fat: 10gCholesterol: 1mgSodium: 198mgFiber: 3gSugar: 19g

Notes

Coconut Cream Prep: I always chill my coconut milk cans for at least 24 hours because even a little warmth can prevent those beautiful stiff peaks from forming when you whip the cream.
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