1. 2 cups almond flour
2. 1 ½ cups coconut sugar
3. ¾ cup unsweetened cocoa powder
4. 2 teaspoons baking powder
5. 1 teaspoon baking soda
6. 1 teaspoon salt
7. 1 ½ cups almond milk
8. ½ cup coconut oil (melted)
9. 2 teaspoons vanilla extract
10. 1 cup cherry pie filling (vegan)
11. Vegan whipped cream (for garnish)
12. Fresh cherries (for garnish)
13. Vegan chocolate shavings (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly mixed, ensuring no lumps remain.
3. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Stir until a smooth batter forms, ensuring all ingredients are fully incorporated.
4. Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula for uniform baking.
5. Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cherry pie filling (if not using store-bought). Ensure it’s vegan-friendly and set it aside.
8. Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a generous layer of cherry pie filling over the top, ensuring even coverage.
9. Gently place the second layer of cake on top of the cherry filling, creating a delightful sandwich of flavors and textures.
10. To enhance the visual appeal and taste, garnish the top of the cake with dollops of vegan whipped cream, fresh cherries, and a sprinkle of vegan chocolate shavings.
11. Slice the cake with a sharp knife, revealing the luscious layers within, and serve each portion with love and admiration for this exquisite creation.
12. Store any leftovers in an airtight container in the refrigerator, ensuring the cake stays fresh for several days of indulgent enjoyment.
13. Share the joy of this Flourless Vegan Black Forest Cake with friends and family, celebrating the magic of dessert without boundaries.

Conclusion: In conclusion, this Flourless Vegan Black Forest Cake transcends expectations, delivering a sensory experience that captivates from the first bite. With its rich chocolatey base, tart cherry filling, and dreamy whipped cream topping, it’s a dessert masterpiece that knows no bounds. Whether you’re adhering to dietary restrictions or simply seeking a sumptuous treat, this cake is a testament to the artistry of plant-based baking. Embrace the joy of creation and savor each moment as you indulge in this culinary triumph. Let your taste buds rejoice in the harmony of flavors and textures, knowing that every slice represents a triumph of taste and ingenuity.

Vegan Black Forest Brownies

Vegan Black Forest Cake:

Ingredients:

1. 2 cups almond flour
2. 1 ½ cups coconut sugar (or any other granulated sugar of your choice)
3. ¾ cup unsweetened cocoa powder
4. 2 teaspoons baking powder
5. 1 teaspoon baking soda
6. 1 teaspoon salt
7. 1 ½ cups almond milk (or any plant-based milk of your choice)
8. ½ cup coconut oil (melted)
9. 2 teaspoons vanilla extract
10. 1 cup cherry pie filling (make sure it’s vegan)
11. Vegan whipped cream (for garnish)
12. Fresh cherries (for garnish)
13. Vegan chocolate shavings (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly between the prepared cake pans.
5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out with a few moist crumbs.
6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
7. Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a layer of cherry pie filling over the top.
8. Place the second layer of cake on top of the cherry filling.
9. Garnish the top of the cake with vegan whipped cream, fresh cherries, and vegan chocolate shavings.
10. Slice and serve your delicious flourless vegan black forest cake!