If you’ve ever dreamed of enjoying the rich, indulgent flavors of a classic Black Forest cake without any animal products, this Vegan Black Forest Cake Recipe is an absolute game-changer. It combines moist, chocolatey cake layers with tart cherries and fluffy vegan whipped cream to deliver every bit of that traditional decadence in a compassionate and plant-based way. Trust me, whether you’re vegan or simply looking for a deliciously different cake, this recipe will quickly become a favorite for celebrations or cozy weekend treats.
Ingredients You’ll Need
These ingredients come together in such a simple yet perfect harmony to create a moist, deeply chocolatey cake balanced by the bright acidity of cherries and the lightness of vegan whipped cream. Every item is essential and plays a key role in delivering the classic Black Forest experience with a vegan twist.
- 280 g plain flour: The base of your cake, giving structure and tenderness.
- 250 g soft brown sugar: Adds warmth and moistness with a subtle caramel note.
- 80 g Dutch-processed cocoa powder: Delivers the rich, deep chocolate flavor that’s absolutely essential.
- 2 ½ teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
- 1 teaspoon baking soda: Works with vinegar to create lift and keeps the crumb tender.
- ¼ teaspoon sea salt: Enhances all the sweet and chocolatey flavors.
- 236 ml soy milk (or other non-dairy milk): Makes the batter smooth and moist without any dairy.
- 2 teaspoons apple cider vinegar: Reacts with baking soda to give the cake its light texture.
- 2 teaspoons vanilla extract: Adds warmth and depth to every bite.
- 100 ml sunflower oil (or light olive oil or rapeseed oil): Keeps the cake tender and rich.
- 200 ml hot strong coffee: Intensifies the chocolate notes for a deeper flavor experience.
- 300 g frozen sour cherries: Bring that iconic tart juiciness to cut through the sweetness.
- 150 ml cherry juice: Used to poach cherries and boost fruitiness.
- 30 ml Kirschwasser (or cherry brandy/brandy/Amaretto or cherry juice/apple juice for alcohol-free): Adds a sophisticated cherry kick.
- 30 g granulated sugar: Sweetens the cherry filling perfectly.
- 15 g cornstarch: Thickens the cherry mixture to a luscious consistency.
- 1 batch vegan whipped cream: For that light, creamy topping that makes this cake truly special.
- 150 g vegan dark chocolate: To grate or shave over the top, adding a stunning final touch.
How to Make Vegan Black Forest Cake Recipe
Step 1: Prepare the Cherry Filling
Start by combining frozen sour cherries, cherry juice, granulated sugar, and your choice of Kirschwasser or substitute in a saucepan. Heat gently until the mixture bubbles, then stir in cornstarch dissolved in a little water to thicken it into a glossy, luscious cherry compote. Set aside to cool completely—this filling sings with tart sweetness and is vital in balancing the rich chocolate layers.
Step 2: Make the Chocolate Cake Batter
Preheat your oven to 180°C (350°F) and grease two 20cm cake tins. In a large bowl, whisk together flour, brown sugar, cocoa powder, baking powder, baking soda, and sea salt. In a separate jug, mix soy milk, apple cider vinegar, vanilla extract, sunflower oil, and hot strong coffee until combined. Pour the wet ingredients into the dry and stir gently until just combined—the batter should be smooth, rich, and pourable but not overworked.
Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared tins. Bake in the oven for about 30–35 minutes or until a skewer inserted into the center comes out clean. Remove them from the oven and let the cakes cool in the tins for 10 minutes before turning out onto wire racks to cool completely. Proper cooling is crucial for assembling the cake without the frosting melting.
Step 4: Whip the Vegan Cream
Prepare your vegan whipped cream according to your favorite recipe or brand instructions. This fluffy creamy layer will provide a beautiful contrast in texture and lightness to the dense chocolate sponge and cherry filling.
Step 5: Assemble Your Vegan Black Forest Cake Recipe
Once the cake layers are cooled, slice each horizontally into two thinner layers, giving you four layers to work with. Spread a thin layer of whipped cream on the first, then a generous helping of cherry filling. Repeat layering until all cake and filling are used, finishing with whipped cream on top. Finally, grate the vegan dark chocolate liberally over the top for a beautiful and delicious finish.
How to Serve Vegan Black Forest Cake Recipe
Garnishes
For a show-stopping presentation, add fresh cherries on top, a dusting of cocoa powder, or even a few sprigs of mint for freshness. Chocolate curls or shavings really elevate the visual and textural appeal, making each slice an enticing treat that wows your guests.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vegan vanilla ice cream, a handful of toasted nuts, or a fresh fruit salad. These accompaniments add contrast and refresh the palate with every bite.
Creative Ways to Present
Try serving individual mini Vegan Black Forest Cake Recipe portions in clear glasses layered with whipped cream and cherries, or turn it into cupcakes for a fun twist. You can also stack smaller cakes for a tiered effect during special occasions, decorating each tier uniquely with vegan chocolate designs or edible flowers.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps well stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually deepen over time, but make sure the cake is well covered to keep the whipped cream fresh and avoid the cake drying out.
Freezing
The Vegan Black Forest Cake Recipe freezes beautifully. Wrap each slice tightly in plastic wrap and place in a freezer-safe container or bag. It can stay frozen for up to 2 months. Thaw slices overnight in the refrigerator before serving for the best texture and flavor.
Reheating
You don’t need to reheat this cake since it’s best served chilled. However, if you prefer your cherry topping a little warmer, gently heat it on its own and spoon over the cake just before serving.
FAQs
Can I use fresh cherries instead of frozen in the Vegan Black Forest Cake Recipe?
Absolutely! Pitted fresh cherries work just as well, though you may need to adjust the cooking time of the filling slightly since fresh cherries release different amounts of juice compared to frozen. Both versions have their own charm!
Is the coffee flavor strong in this cake?
The coffee enhances the chocolate flavor with a subtle depth but doesn’t make the cake taste like coffee. If you prefer, you can use decaffeinated coffee or even strong brewed black tea for a similarly rich effect.
What are good substitutes for Kirschwasser?
If you want to keep the cake alcohol-free, cherry juice or apple juice works wonderfully. For non-alcoholic but flavorful options, a splash of amaretto extract or brandy essence will keep the cherry note vibrant and authentic.
Can I make this Vegan Black Forest Cake Recipe gluten-free?
Yes, you can swap the plain flour for a gluten-free all-purpose flour blend that includes xanthan gum. The texture might differ slightly but the flavor and overall experience remain delicious.
How do I make vegan whipped cream from scratch?
One popular method uses chilled coconut cream whipped with a little powdered sugar and vanilla. Alternatively, many stores offer pre-made vegan whipped creams based on soy, almond, or oat that whip up easily and taste great.
Final Thoughts
Making the Vegan Black Forest Cake Recipe is not only a rewarding baking adventure but also a joyful way to share a beloved dessert with everyone at your table. Its beautiful balance of rich chocolate, tart cherries, and fluffy cream ensures that this cake isn’t just vegan but irresistibly delicious. I truly can’t wait for you to try it and make it your own piece of cake heaven!
Print
Vegan Black Forest Cake Recipe
- Prep Time: 75 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegan
Description
This Vegan Black Forest Cake is a decadent, dairy-free twist on the classic German dessert, featuring moist chocolate sponge layers infused with coffee and cherries, layered with luscious vegan whipped cream, and topped with dark chocolate shavings. Perfect for celebrations or as an indulgent treat, this cake combines rich cocoa flavor with the tartness of sour cherries and a hint of cherry brandy, all while being completely plant-based.
Ingredients
Cake Batter
- 280 g plain flour
- 250 g soft brown sugar
- 80 g Dutch-processed cocoa powder
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 236 ml soy milk (or other non-dairy milk)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 100 ml sunflower oil (or light olive oil or rapeseed oil)
- 200 ml hot strong coffee
Cherry Filling
- 300 g frozen sour cherries (or frozen sweet cherries defrosted, or pitted fresh cherries)
- 150 ml cherry juice
- 30 ml Kirschwasser (or cherry brandy/brandy/Amaretto or cherry juice/apple juice for alcohol-free version)
- 30 g granulated sugar
- 15 g cornstarch
Topping and Decoration
- 1 batch vegan whipped cream
- 150 g vegan dark chocolate
Instructions
- Prepare the Cake Batter: In a large bowl, sift together the plain flour, Dutch-processed cocoa powder, baking powder, baking soda, and sea salt. In a separate bowl, whisk the soy milk with apple cider vinegar and vanilla extract, and let it curdle for a few minutes to create vegan buttermilk. Gradually add the wet ingredients including the sunflower oil and hot coffee to the dry mix and combine until smooth and well incorporated.
- Bake the Cake Layers: Preheat the oven to 180°C (356°F). Divide the batter evenly between two or three greased and lined cake tins (depending on desired layer quantity). Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before assembling.
- Make the Cherry Filling: In a saucepan over medium heat, combine the frozen cherries, cherry juice, Kirschwasser, granulated sugar, and cornstarch. Cook, stirring frequently, until the mixture thickens and the cherries soften, about 8-10 minutes. Remove from heat and cool to room temperature.
- Prepare the Vegan Whipped Cream: If not store-bought, whip your vegan cream substitute until fluffy and stiff peaks form. Keep refrigerated until use.
- Assemble the Cake: Level the cooled cake layers if needed. Place the first layer on a cake plate and spread a generous amount of cherry filling evenly over it. Add a thick layer of vegan whipped cream on top. Repeat with remaining layers, finishing with a layer of whipped cream on top and around the sides to cover the cake.
- Decorate with Chocolate: Use a vegetable peeler or grater to create shavings from the vegan dark chocolate. Sprinkle the shavings generously over the top of the cake and around the edges for decoration.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to set the layers and allow flavors to meld. Serve chilled for the best texture and flavor experience.
Notes
- Use roasted coffee for deeper chocolate flavor in the cake batter.
- If you prefer an alcohol-free cake, substitute Kirschwasser with cherry juice or apple juice.
- The cake layers can be made a day ahead and stored wrapped tightly to maintain freshness.
- Ensure cherries are well drained if using thawed frozen or fresh to prevent a soggy cake.
- For vegan whipped cream, coconut cream works well if chilled and whipped properly.
