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
Scale
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.
