Description
This Vegan Black Forest Cake is a delicious plant-based twist on the classic German dessert. Featuring rich chocolate sponge layers made without eggs or dairy, a luscious cherry filling, and a topping of vegan whipped cream and chocolate curls, this cake is perfect for any celebration or special occasion. The cake layers are moistened with a coffee-soaked cherry syrup that enhances the deep chocolate flavor, while the cherry filling brings a tart contrast. This recipe is entirely vegan and uses accessible ingredients for a delightful, cruelty-free treat.
Ingredients
Scale
Chocolate Cake
- 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)
- 30 g granulated sugar
- 15 g cornstarch
Garnish
- 1 batch vegan whipped cream
- 150 g vegan dark chocolate
Instructions
- Prepare the oven and cake tins: Preheat your oven to 180°C (356°F). Line the base of two 8-inch cake tins with parchment paper circles and spray the sides lightly with oil spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together plain flour, soft brown sugar, Dutch-processed cocoa powder, baking powder, baking soda, and sea salt. Set aside.
- Make vegan buttermilk: In a jug, combine soy milk and apple cider vinegar. Stir and allow it to sit for 10 minutes to curdle, mimicking buttermilk.
- Combine wet and dry ingredients: Add the vegan buttermilk, sunflower oil, vanilla extract, and hot strong coffee to the bowl with dry ingredients. Whisk carefully until just combined, taking care not to overmix to maintain a tender cake texture.
- Bake the cakes: Divide the batter evenly between the prepared cake tins. Bake in the preheated oven for 30-35 minutes or until a inserted skewer comes out clean. Allow cakes to cool in the tins for 15-20 minutes, then turn out onto a wire rack to cool completely. Refrigerate cakes in an airtight container until ready to assemble; chilling helps with easier decoration.
- Prepare cherry filling: Defrost cherries if frozen, reserving the juice. In a saucepan, whisk together 50 ml of cherry juice, cornstarch, and granulated sugar until smooth. Add the remaining cherry juice and cook over medium heat, stirring frequently, for about 5 minutes until thickened.
- Finish cherry filling: Remove from heat, stir in Kirschwasser or alternative, then mix in the cherries. Let the filling cool for 10 minutes at room temperature, then cool an additional 10 minutes until room temp.
- Make chocolate curls: Melt the vegan dark chocolate and pour it into a small, parchment-lined container. Freeze for 20-30 minutes until firm. Remove the block and, wearing gloves to avoid melting, use a potato peeler to create curls. Return to freeze as needed to maintain firmness.
- Prepare vegan whipped cream: Make a batch of vegan whipped cream using your preferred method or store-bought alternative.
- Assemble the cake: Level the domed tops of the cakes with a serrated knife if desired for even layers. Place a small amount of whipped cream on a cake turntable or serving plate to secure the first cake layer.
- Add cherry syrup and fillings: Using a pastry brush, coat the first cake layer with cherry syrup from the filling. Spread a layer of vegan whipped cream evenly over the cake, then add a layer of the cherry filling.
- Top with second cake layer: Place the second cake layer on top and repeat the syrup brushing and vegan whipped cream layer.
- Decorate the cake: Garnish the top with vegan chocolate curls and fresh cherries if desired for extra flair.
- Chill before serving: Refrigerate assembled cake in an airtight container for up to 2-3 days. For best flavor and texture, serve the cake the same day it’s made. Remove from fridge about one hour before serving to soften.
Notes
- The hot strong coffee enhances the chocolate flavor in the cake, but decaffeinated coffee can be used as an alternative.
- For alcohol-free option, substitute Kirschwasser with additional cherry juice or apple juice.
- Chilling cakes before assembly helps in easier handling and neater decoration.
- Wear gloves while making chocolate curls to prevent melting from hand warmth.
- The cake is best enjoyed on the day it’s made but will keep for 2-3 days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
