Black Forest Cake
This vegan Black Forest cake is a plant-based twist on the classic dessert. Layers of moist, chocolate cake are paired with a dairy-free whipped cream and sweet cherries.
Ingredients:
- You can use fresh or canned cherries for this recipe
Ingredients
Chocolate cake
Cherry Jam:
Extras:
Instructions
- Preheat the oven to 180°. Grease or line two 20 cm cake tins with baking paper.
- In a small bowl or jug, add the plant-based milk and the lemon juice or apple cider vinegar. Leave aside for a few minutes until the milk begins to curdle, creating a buttermilk.
- In a large mixing bowl, add all of the dry ingredients and whisk until combined.
- Add the curdled milk, the apple sauce, oil and coffee into the mixing bowl and whisk until combined. Try to remove any lumps.
- Pour the batter evenly between the two cake tins and place them into the oven to bake. Try to keep the cakes in similar spots in the oven.
- Bake the cakes for 35–40 minutes, checking with a toothpick or knife to see when they are ready. If the toothpick or knife comes out clean your cakes are fully cooked, if there is still cake batter on the tool, continue to cook for a few minutes and repeat the process until ready.
Whilst the cakes are baking add the pitted cherries and sugar into a saucepan (if using canned remove half of the liquid and add the rest into the saucepan). Heat on medium heat until the sugar is dissolved and boiling. Remove from the heat and pour into a bowl too cool. This will be a thinner consistency to jam. If you want it thicker, continue to cook down for 10 more minutes.Â
- Remove the cakes from the oven a let the cakes cool in the tins before removing them and leaving to rest on a cooling rack. Once the cakes are fully cool you an cut the top of the cake off if it's raised (you want a nice even layer)
- When the cakes are completely cool whip the vegan cream until fully whipped.
- Place the cake layer on a flat surface (plate or cake board) and spread some of the excess cherry syrup into the cake as a simple syrup.
- Shave the edge of a chocolate bar with a grater (be very gentle and try not to touch the chocolate curls as they are very delicate).
- Add the whipped cream, the cherries and the shaved chocolate (try to drain the cherries you are using in the centre and drizzle the syrup around the edges).
- This recipe makes two layers so you can make two seperate cakes or layer the cakes on top of each other. Assemble the cakes very close to serving as this cake doesn't travel well.
This cake will last 3 days in the fridge in an airtight container. Alternatively, you can wrap the plain extra cake layer in cling-wrap and place in a ziplock bag and freeze for 3months.Â
