Vegan Black Forest Cake

Vegan Black Forest Cake

A decadent vegan version of the beloved German Black Forest Cake, made with rich chocolate cake layers, juicy cherries, and dairy-free whipped cream. Perfect for birthdays, celebrations, or whenever you're craving a show-stopping dessert.

Vegan Black Forest Cake Ingredients

For the Chocolate Cake

• 3 cups all-purpose flour

• 2 cups organic cane sugar

• 1 cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• 1 tsp sea salt

• 2 cups unsweetened plant milk (almond, oat, or soy)

• 1 cup brewed coffee, cooled

• ¾ cup neutral oil

• 2 tbsp apple cider vinegar

• 2 tsp vanilla extract

For the Cherry Filling

• 4 cups fresh or frozen dark cherries, pitted

• ⅓ cup maple syrup

• 2 tbsp cornstarch

• 2 tbsp water

• 1 tsp vanilla extract

For the Coconut Whipped Cream

• 3 cans full-fat coconut milk, chilled overnight

• ⅓ cup powdered sugar

• 2 tsp vanilla extract

For Garnish

• Fresh cherries

• Vegan dark chocolate shavings

• Additional whipped cream

Vegan Black Forest Cake Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.

2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, combine plant milk, coffee, oil, vinegar, and vanilla.

4. Pour wet ingredients into dry ingredients and stir until just combined.

5. Divide batter evenly among prepared pans.

6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

7. Allow cakes to cool completely before assembling.

Make the Cherry Filling

1. Add cherries and maple syrup to a saucepan over medium heat.

2. Cook for 8–10 minutes until cherries release their juices.

3. Mix cornstarch and water in a small bowl to create a slurry.

4. Stir slurry into the cherries and cook for 2–3 minutes until thickened.

5. Remove from heat, stir in vanilla, and cool completely.

Make the Coconut Whipped Cream

1. Open chilled coconut milk cans and scoop the solid cream into a mixing bowl.

2. Beat with an electric mixer until fluffy.

3. Add powdered sugar and vanilla and continue whipping until smooth and light.

Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a layer of coconut whipped cream over the cake.

3. Spoon half of the cherry filling on top.

4. Repeat with the second cake layer.

5. Add the final cake layer and frost the top and sides with remaining whipped cream.

6. Decorate with fresh cherries and chocolate shavings.

Chill & Serve

Refrigerate for at least 1 hour before slicing. Store covered in the refrigerator for up to 4 days.

Tips

• For a traditional Black Forest flavor, brush each cake layer with a little cherry juice before assembling.

• Frozen cherries work beautifully when fresh cherries aren't in season.

• For a refined sugar-free version, substitute coconut sugar in the cake and use maple syrup in place of powdered sugar in the whipped cream.

This vegan Black Forest Cake delivers all the nostalgia of the classic dessert: rich chocolate cake, luscious cherries, and clouds of whipped cream in every bite.