Vegan Black Forest Cake Recipe

This Vegan Black Forest Cake is a rich, decadent dessert that’s sure to satisfy your chocolate cravings. Layers of moist chocolate cake are sandwiched with a luscious cherry filling and topped with a silky chocolate ganache, making it a show-stopping dessert for any occasion.

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 1 ¾ cups sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 ½ cups almond milk (or any non-dairy milk)
• ½ cup vegetable oil
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1 cup boiling water

For the Cherry Filling:

• 2 cups fresh or frozen pitted cherries
• ½ cup sugar
• ¼ cup water
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 2 tbsp cherry liqueur (optional)

For the Chocolate Ganache:

• 1 ½ cups vegan dark chocolate chips
• 1 cup full-fat coconut milk

Instructions:

1. Prepare the Cake:

• Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• Pour the boiling water into the batter and mix until smooth. The batter will be thin, but that’s okay.
• Divide the batter evenly among the three prepared pans.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

2. Make the Cherry Filling:

• In a medium saucepan, combine the cherries, sugar, and water. Cook over medium heat until the cherries release their juices, about 5-7 minutes.
• In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
• Stir the slurry into the cherry mixture and cook until thickened, about 2-3 minutes.
• Remove from heat and stir in the vanilla extract and cherry liqueur (if using). Allow the filling to cool completely.

3. Prepare the Chocolate Ganache:

• In a small saucepan, heat the coconut milk over medium heat until it just begins to simmer.
• Pour the hot coconut milk over the vegan dark chocolate chips in a heatproof bowl.
• Let it sit for 2-3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before using.

4. Assemble the Cake:

• Place one cake layer on a serving plate or cake stand.
• Spread half of the cherry filling over the cake layer.
• Place the second cake layer on top and repeat with the remaining cherry filling.
• Place the third cake layer on top.
• Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
• Use a spatula to smooth the ganache over the top and sides of the cake.

5. Final Touches:

• Allow the ganache to set at room temperature or refrigerate the cake for 30 minutes before serving.
• Optional: Decorate the top with fresh cherries or chocolate shavings.

6. Serve and Enjoy:

• Slice and serve this decadent Vegan Black Forest Cake, and enjoy every rich, chocolatey bite.

Tips:

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Substitutions: You can substitute the cherry filling with raspberry or strawberry filling for a different flavor twist.
• Make Ahead: The cake layers and cherry filling can be made a day in advance and stored separately.

Nutrition Information (Per Serving):

• Calories: 390 kcal
• Total Fat: 18 g
  • Saturated Fat: 8 g
• Cholesterol: 0 mg
• Sodium: 290 mg
• Total Carbohydrates: 56 g
  • Dietary Fiber: 5 g
  • Sugars: 34 g
• Protein: 5 g
• Vitamin A: 0% DV
• Vitamin C: 4% DV
• Calcium: 8% DV
• Iron: 15% DV