Ready for more vegan cake recipes? Try my vegan birthday cake, vegan lemon cake, and vegan chocolate cake recipes next. I’m constantly taste-testing my family on new chocolate cake recipes, but I’ll never forget the look on their faces when they first tasted my black forest cake. Also known as black forest gateau (if you’re feeling fancy), this is a traditional chocolate cake made with a delicate creamy frosting and plump cherries. For my own non-traditional twist, I ditched the eggs and dairy to make it completely vegan!
Why I love this recipe
You’d never guess it’s vegan. It’s every bit as moist and fluffy as traditional cake, so your guests won’t be any the wiser. Made in one bowl. Which means (anyone? anyone?) only one dish to wash! Perfect for fruit and chocolate lovers. If you or someone you know adores fruit with chocolate, this should be at the top of your list. It’s got that wow factor! Any tiered cake will be impressive, but once you line it with white frosting and juicy cherries, it’s going to turn heads.
Ingredients needed
All-purpose flour. I tested regular flour and gluten-free AP flour, and both turned out great. If you use the latter, make sure it has xanthan gum. Sugar. I used white sugar, but brown sugar, coconut sugar, or sweetener could be used instead. Cocoa powder. I prefer unsweetened Dutch-processed cocoa powder as it’s mild and rich in flavor. For a dark chocolate flavor, use black cocoa powder. Baking soda. Works with the vinegar to give the cake some rise and stability without needing eggs. Sea salt. Brings out the sweetness of the cake. Vinegar. Either apple cider vinegar or white vinegar works. Vanilla extract. A must for any good cake! Oil. Use any neutral oil, like refined coconut oil or avocado oil. Alternatively, use vegan melted butter. Water. To mix everything together. I also tested using almond milk, and it didn’t make much difference.
For the whipped cream and cherry filling:
Coconut milk. Use chilled, full-fat coconut milk from a can. It’ll be whipped with powdered sweetener to create a frosting consistency. You’ll only need the cream part, so reserve the liquid to make my coconut smoothies! Powdered sugar. Also known as confectioners’ sugar. Vanilla extract. Gives a lovely vanilla flavor. Cherries. Frozen or fresh cherries can be used. If you use frozen cherries, thaw them to room temperature and drain excess juices. Be sure to use pitted cherries.
How to make vegan black forest cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven and grease two cake pans. In a large mixing bowl, stir the dry ingredients and wet ingredients until smooth. Step 2- Bake. Pour the cake batter into the two cake pans and bake until a toothpick comes out mostly clean. They’ll have to be completely cool before frosting. Step 3- Make the filling. Scoop the coconut cream into a bowl and whip to soft peaks. Whisk in the powdered sugar and vanilla until creamy. Step 4- Layer. Place the first cake on a flat surface, followed by half the frosting and then most of the cherries. Add the second cake layer on top and cover in the remaining frosting and cherries. Chill before slicing and serving.
Arman’s recipe tips
Make a single-layered cake. Cut the ingredients in half. Deepen the cherry flavor. Fold in some cherry jam or, if you don’t mind cooking with alcohol, add a shot of cherry brandy. Cover the cake in a vegan chocolate ganache. Melt coconut cream with vegan chocolate chips until smooth, then drizzle this over the cooled and layered cake.
Storage instructions
To store: Cake should always be stored in the fridge in an airtight container for up to 1 week. To freeze: Place cake slices in a freezer-safe container and freeze for 6 months.
Frequently asked questions
More vegan desserts for chocolate lovers
Vegan double chocolate cookies Vegan babka Vegan brownies Vegan Snickers
