Vegan Black Forest Cake
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
12
-
Calories
533 kcal
-
Course
Dessert
-
Cuisine
American, International
Vegan Black Forest Cake
Description
The Vegan Black Forest Cake recipe starts with a chocolate sponge made from dairy-free milk combined with lemon juice for acidity, dairy-free margarine and syrup for moisture and sweetness, and a mix of flour, sugar, cocoa powder, baking powder, and bicarbonate of soda for leavening. The batter is divided into pans and baked to a light, tender crumb.
The cherry filling mixes pitted canned black cherries with cherry jam for sweetness and texture. The whipped vegan cream adds lightness to the cake layers, creating a creamy contrast to the chocolate and fruit. The finishing touch is a vegan chocolate ganache made by gently heating vegan cream and folding in chopped dark chocolate to create a glossy, rich topping.
The cake is decorated simply with reserved cherry juice brushed on, fresh cherries on top, and finished with the ganache. This vegan version maintains the layered appeal and chocolate-cherry harmony of the classic Black Forest cake while using plant-based ingredients.
This cake can be frozen in layers before assembly for up to three months, and gluten-free flour can be used to accommodate dietary needs. Frozen cake layers should be completely thawed before adding frostings or fillings to prevent melting.
Ingredients
- 1 ¾ cup dairy-free milk almond, soy, oat etc, 450ml
- 1.5 tablespoon lemon juice
- 1 cup Dairy-free margarine 225g, or butter
- 4 tablespoon golden syrup or corn syrup/maple syrup
- 3 ⅓ cups all-purpose flour plain, 415g
- 1 ¼ cups granulated sugar
- 5 tablespoon cocoa powder unsweetened
- 2.5 teaspoon baking powder
- 2 teaspoon bicarbonate of soda
For the cherry filling
- 4 tablespoon cherry jam
- 15 oz black cherries pitted, canned 425g
For the cream filling
- 1 vegan squirty cream available in most major supermarkets, canned
For the chocolate ganache
- ¾ cup vegan cream oat or soy cream work well, 200ml
- 7 oz dark chocolate chopped into small pieces, 200g
To decorate
- 3 tablespoon cherry juice reserved
- Cherry to decorate the top of the cake, fresh
Instructions
- Preheat the oven to 350° F / 180° C. Lightly grease 3 x 8inch (20cm) round baking pans.
- Stir the lemon juice into the milk and set aside.
- In a pan over a medium heat, melt the margarine and syrup together. Set aside to cool slightly.
- Sieve the flour, sugar, cocoa, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
- Pour the milk and melted margarine mixture over the flour mixture and stir until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the cherry filling
- Drain the cherries, reserving 3 tablespoon of the juice. Heat the jam in a small pan, then stir in the drained cherries, remove from the heat and allow to cool.
For the chocolate ganache
- For the chocolate ganache, heat the vegan cream in a saucepan until hot but not boiling, then add the chocolate. Remove from the pan from the heat and stir gently until the chocolate is melted and the mixture is smooth.
- Pour the ganache into a bowl and place in the refrigerator to cool and thicken.
To assemble
- When the cakes and cherry filling are completely cool, squirt the cream on in an even layer, spreading with a knife if necessary, then spoon half of the cherry filling onto the bottom layer. Add the second layer of cake and repeat.
- Prick the top layer of cake gently with a fork to create small holes and sprinkle the reserved cherry juice onto it. Place the top layer onto the cake and spread it with the chocolate ganache. Pile the top with fresh cherries.
Notes
- Nutritional information is approximate and may vary by ingredient brands and preparation methods.
- For a firmer cake that holds up longer, replace vegan squirty cream with vegan vanilla buttercream.
- Use gluten-free flour to make the cake gluten-free.
- Freeze unassembled cake layers wrapped well for up to 3 months; thaw fully before adding fillings.
- Cherry filling can be substituted with vegan canned cherry pie filling if desired.
- Ensure cake layers are completely cool before adding cream or cherry filling to prevent melting.
- Vegan dairy-free whipped creams are widely available in major supermarkets for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 71g | 24% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Sodium | 456mg | 19% |
| Potassium | 294mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 1130IU | 23% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 79mg | 8% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
