I baked this vegan black forest cake for my friend’s dinner party last month. The cherries and chocolate made the layers rich, and she said it was the best dessert she had ever served.
This Vegan Black Forest Cake recipe showcases how easy it is to create a decadent vegan dessert without compromising on flavor or texture. The combination of sweet cherries and rich chocolate creates an irresistible dessert that’s sure to impress.
Decadent Vegan Black Forest Cake Recipe
This black forest cake features layers of moist chocolate sponge cake, filled with a tart cherry compote, and topped with a fluffy vegan chocolate frosting. The recipe takes approximately 1 hour and serves about 10 people.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups almond milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup cherry pie filling (store-bought or homemade)
- 1/2 cup coconut whipped cream (for frosting)
- 1/2 cup powdered sugar (for frosting)
- 1/4 cup cocoa powder (for frosting)
- Fresh cherries for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix almond milk, vegetable oil, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Allow cooling for 10 minutes, then remove from pans and cool completely on wire racks.
- Prepare the Frosting: In a mixing bowl, combine coconut whipped cream, powdered sugar, and cocoa powder. Beat until fluffy and smooth.
- Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of cherry pie filling over the cake and add a layer of frosting. Place the second cake layer on top, and spread frosting over the top and sides.
- Garnish: Decorate with fresh cherries on top and any remaining frosting, then refrigerate for at least 30 minutes before serving.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 10 slices
- Calories: 320kcal
- Fat: 15g
- Protein: 3g
- Carbohydrates: 45g
I store the cake in the fridge for up to three days. The cherries stay juicy, and I let slices come to room temperature for fifteen minutes before serving.
