Vegan Black Forest Cake Recipe

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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

Notes:

  • Calories and fat content are primarily from the coconut milk in the ganache and the oil in the cake batter.
  • Carbohydrates come from the sugar in the cake, filling, and ganache, as well as the flour used in the cake.
  • Dietary fiber is contributed by the whole wheat flour (if used) and the cherries in the filling.
  • Protein is relatively low, which is typical for dessert items, but the cake does provide a small amount of protein due to the flour and almond milk.

This information is approximate and may vary depending on the specific ingredients used, such as different brands of chocolate chips or the type of non-dairy milk.

This Vegan Black Forest Cake is perfect for birthdays, holidays, or any time you want to impress your guests with a stunning, indulgent dessert. Enjoy!

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