Black Forest Cake holds a special place in my heart. I vividly remember the first time I tried a slice during a summer trip to Germany. The combination of rich chocolate, whipped cream, and tart cherries was nothing short of divine. So, when I transitioned to a vegan lifestyle, I knew I had to recreate this classic dessert without compromising on flavor or texture.
This Vegan Black Forest Cake has become a family favorite, especially during celebrations and get-togethers. The moist chocolate layers, paired with fluffy coconut whipped cream and juicy cherries, make it an irresistible treat for both vegans and non-vegans alike. It’s also a hit among my friends, many of whom are pleasantly surprised that a vegan cake can taste this good.
One of the tweaks I love is using a mix of white and brown sugar for a deeper, caramel-like sweetness. Additionally, the secret to the perfect vegan whipped cream is chilling the coconut milk overnight, ensuring it whips up to a delightfully thick and creamy consistency. For those avoiding gluten, simply swap out the flour for a gluten-free blend and the results are just as scrumptious.
The best part? This cake is incredibly easy to make, requiring just a few simple steps and common pantry ingredients. It’s perfect for anyone, whether you’re an experienced baker or just starting out. So, whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in a sweet treat, this Vegan Black Forest Cake is sure to impress and satisfy your cravings.
Making Vegan Black Forest Cake
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Ingredients
- 2 cups water
- 2 cups sugar (white or brown)
- 1 teaspoon salt
- 3 cups all-purpose flour (gluten-free if needed)
- 2 cans coconut milk (chilled)
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 2 tablespoon vinegar (white or apple cider)
- 3/4 cup oil (vegetable, canola, or neutral oil)
- 2 tablespoon powdered sugar
- 2 teaspoon baking soda
- 1/2 cup cocoa powder
- 1-2 cups cherries (pitted)
Directions
- Preheat your oven to 350°F and grease two 9-inch cake pans, setting them aside.
- Combine the dry ingredients in a large bowl, then add the wet ingredients and stir until just mixed.
- Pour the batter into the prepared pans evenly and bake for 25-27 minutes, or until a skewer comes out clean. Allow the cakes to cool fully before assembling.
- For the whipped cream, open the chilled coconut milk cans and scoop out the solid cream into a bowl, discarding the liquid. Beat until soft peaks form, then add powdered sugar and vanilla extract, beating until thick and creamy.
- To assemble, place one cake layer on a serving plate, spread half the whipped cream on top, and add half the cherries. Place the second cake layer on top and repeat with the remaining cream and cherries. Refrigerate for at least an hour before serving.
FAQs:
Can I use a different type of flour for the Vegan Black Forest Cake?
Yes, you can use gluten-free flour if needed. Make sure to use a blend that is meant for baking to ensure the best texture and consistency.
Is there a substitute for the coconut milk in the whipped cream?
If you don’t have coconut milk, you can use other non-dairy creams like soy or almond cream. However, the texture and flavor might differ slightly.
How do I store the Vegan Black Forest Cake?
After assembling the cake, store it in the refrigerator. It will keep well for up to 3 days. Make sure to cover it to prevent it from drying out.
Can I use frozen cherries instead of fresh ones?
Yes, you can use frozen cherries. Thaw them completely and drain any excess liquid before using them in the cake to avoid making it soggy.
What can I use as a substitute for vinegar in the recipe?
You can use lemon juice as a substitute for vinegar. The acid is needed to react with the baking soda to help the cake rise properly.
How can I make sure the cake layers bake evenly?
To ensure even baking, make sure your oven is properly preheated. Also, check the cakes a few minutes before the suggested baking time with a skewer to see if they are done.
Vegan Black Forest Cake
Ingredients
- 2 cups water
- 3 cups all-purpose flour gluten-free if needed
- 2 cups sugar white or brown
- 1/2 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon vinegar white or apple cider
- 1 teaspoon vanilla extract
- 3/4 cup oil vegetable, canola, or neutral oil
- 2 cans coconut milk chilled
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1-2 cups cherries pitted
Instructions
- Preheat your oven to 350°F. Grease two 9-inch cake pans and set them aside.
- In a large mixing bowl, mix the dry ingredients well. Add the wet ingredients and stir until combined.
- Divide the batter evenly between the greased pans. Bake for 25-27 minutes or until a skewer inserted into the center comes out clean. Let the cakes cool completely before layering.
- For the whipped cream, open the chilled coconut milk cans and scoop the hard cream into a large bowl. Discard the liquid. Beat the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract, then beat until thick and creamy.
- To assemble the cake, place the first layer on a serving plate, spread half of the whipped cream on top, and add half of the cherries. Place the second cake layer on top and spread the remaining cream and cherries. Refrigerate for at least an hour to set.
