Vegan Black Forest Cake Recipes

VEGAN BLACK FOREST CAKE

Steps:

• Preheat the oven to 180C/350F. Grease two 9-inch cake pans and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined.
• Distribute the cake batter amongst the two greased cake pans. Bake for 25-27 minutes, or until a skewer comes out clean. Let the cakes cool completely, before layering.
• Make the whipped cream filling. Open the chilled coconut milk cans and scoop out the hard cream formed at the top into a large mixing bowl. Discard the liquid and use it for something else. Beat the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract and beat until thick and creamy.
• Start layering the cake. Add the first cake, followed by half the cream, followed by the cherries. Place the next cake on top and add more cream and more cherries, if desired. Refrigerate for at least an hour, for it to set.

VEGAN BLACK FOREST CAKE

Steps:

• Preheat the oven to 355°F (180°C) and line the bottom of a 7-inch round baking tin with parchment paper.
• Mix the flour, corn starch, sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water and mix with a whisk to combine, add the baking soda and apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely, then cut into 3 equal cake layers.
• (Optionally, you can divide the batter in 3 baking tins and bake for about 15 minutes).
• Drain cherries and collect the juice.
• Stir 2-3 tbsp of the cherry juice with sugar and starch. Bring the remaining cherry juice to a boil in a pot, stir in the starch mixture using a whisk and bring to a boil again while stirring constantly. Then remove from the heat, let cool a bit and gently fold in the cherries.
• Beat cream with an electric hand mixer on high speed for about 1 minute, then add cream stabilizer and continue beating until stiff. Refrigerate for at least 1 hour, until ready to use.
• Spread half of the cherry compote evenly on the bottom cake layer, then spread over a thin layer of cream. Top with the second cake layer, spread over the remaining compote followed by another cream layer. Top with the third cake layer and frost the top and sides of the cake with remaining cream (save a small portion of the cream for the decoration and fill into a piping bag).
• Pipe 7 rounds of cream on the top of the cake and place a cherry over each one. Sprinkle with grated chocolate and refrigerate cake for at least 1 hour- before serving.
• Enjoy!

VEGAN BLACK FOREST NAKED CAKE

Steps:

• Preheat oven to 180°C / 380°F. Grease a cake baking tin of 20-22 cm diameter (7.8 - 8.7 inches) and lightly dust with flour. We used 3 shallow baking tins so we didn't have to cut the cake layers.
• Prepare the sponge cake: in a large bowl mix flour, sugar, cacao powder, baking soda, baking powder, and salt. Make sure to not have any lumps in the mix.
• In a separate bowl mix plant-based milk, water, oil, and vanilla. Add wet ingredients to dry ingredients and give it a stir so that the ingredients combine, but don't overmix. Lastly, add vinegar to the ingredients, fold it in with a spatula, and pour the batter into the prepared baking tin.
• Place the baking tin into the preheated oven and bake for 30-35 minutes (if you are doing single layers, bake each layer for about 11-12 minutes). Check the cake is done by inserting a toothpick in the middle of the cake. If it comes out clean, your cake is done. Remove the cake from the oven and let it cool for 10 minutes in the baking tin, then remove the cake from the tin and let cool completely on a cooling rack. Once cooled, cut it twice to get 3 layers.
• Cherry filling: remove pits from the cherries and place the cherries in a cooking pot. Cook on medium heat until the juice separates. Add lemon juice and coconut sugar and cook another 5 minutes, stirring occasionally. When the cherries are soft, mash them briefly.
• Mix the corn starch with a little water, then pour over the cherries and cook for another 5-10 minutes until the cherry filling thickens. Remove a few tablespoons of cherry juice from the filling, mix it with bourbon or dark rum, and a spoon of water. Let cool completely.
• Coconut whipped cream: Scoop out the coconut cream from 2 cans of chilled coconut milk - use only the thick cream and leave the thin coconut water. Whip the cream for about 30 seconds so it starts to form peaks. Now add in powdered sugar and vanilla and whip again so the cream gets firm and fluffy.
• Assemble the cake: Place a layer of sponge cake into your baking tin with a removable side (or use a cake ring). Line your cake with acetate film for the best results. Drizzle some cherry juice over the bottom cake layer, then spread a third of the coconut whipped cream over it. Add a few tablespoons of cherry filling over the cream. Repeat with the second cake layer. Finish the cake with a third layer of sponge cake and coconut whipped cream. Refrigerate the cake for 2-4 hours, so the layers become firm, then remove the cake ring and acetate film.
• Decorate the cake with fresh cherries and finely chopped dark chocolate.
• Serve chilled. Will keep refrigerated for up to 3 days.

VEGAN BLACK FOREST CAKE

Steps:

• For the Cake Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
• Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
• Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
• Pour batter into 3 greased and parchment lined 7" x 2" cake pans
• Bake immediately in a preheated 350°f oven for approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs
• For the Whipping Cream Combine everything in a high speed blender and blend for about 20 seconds
• Pour into a clean container and refrigerate until cold preferrably overnight (I sometimes speed the process and place in the freezer for about an hour but not so it is getting hard)
• Whip with a balloon whop attachment for about 3 minutes until soft peaks form, be careful not to over whip or it will get really tight.
• If you do over whip, you can add a little more soy milk and fold in by hand to loosen the cream
• For the Chocolate Bark
• Temper the chocolate and then spread it out onto a parchment lined sheet pan to about 11" X 6"
• Let it almost set then roll up the paper on the short end and refrigerate until needed
• For the Cherries
• reserve 10 of the best cherries with their stems for the garnish on the final cake
• Chop the rest of the fresh or frozen cherries into ¼'s and place in a bowl with the sugar
• Add the Kirshwasser and let macerate in the refrigerator overnight OR if you are not working ahead, you can quickly simmer the entire mixture over a very low heat in a small sauce pot until the sugar dissolves
• Assemble the cake as shown in the video

VEGAN BLACK FOREST ICE CREAM CAKE

Steps:

• Start by making the cherry sauce, this will flavor the cherry ice cream and also be used to top the ice cream cake! Add the cherries, kirsch/brandy, and sugar to a saucepan and simmer on medium heat for 10 minutes, stirring often.
• In a small bowl, mix together the cornstarch and water to form a paste. Add it to the saucepan and cook out the mixture for 3 minutes, stirring to prevent it from burning to the pan.
• Reserve one-third of the cherry sauce for the topping. Add the remaining cherry sauce to your blender with the sweetened condensed coconut milk, cashews, coconut milk, vanilla extract and almond extract. Blend until completely smooth and creamy.
• Line an 8" loaf tin with parchment paper and pour the cherry ice cream mixture into it. Place in the freezer for 2-3 hours, until set.
• Add the sweetened condensed coconut milk, cashews, coconut milk, cocoa powder, and salt to your blender. Blend until completely smooth and creamy.
• Add the cherries in a layer on top of the frozen cherry ice cream and pour the chocolate ice cream on top of them. Place back in the freezer to set completely for another 3-4 hours.
• Once set, remove the ice cream cake from the loaf pan by gently heating the outer edges of the pan with a warm wet dishcloth. This will help the ice cream to come loose and release from the pan.
• Place the ice cream on a serving dish and top with the reserved cherry sauce, fresh cherries, dark chocolate, and freeze-dried cherries. Slice into portions with a hot wet knife and serve immediately.
• Any leftover ice cream can be stored in the freezer in an airtight container for up to a month.

VEGAN BLACK FOREST CAKE

Steps:

• Preheat the oven to 350F and prep three 8″ cake pans (or 2 9" pans for 2 layers) with nonstick spray or vegan butter and parchment paper.
• Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside.
• Use a large bowl and hand whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Next add oil and vegan buttermilk (vinegar, vanilla and dairy free milk mixture). Mix with a spatula until just combined.
• Pour in boiling hot water into the batter and carefully stir to combine. Batter will be loose and thin but this is 100% supposed to be this way.
• Evenly split up the cake batter into the prepared pans and bake them together for about 33 - 37 minutes (start checking at 30 minutes) or until a toothpick in the center comes out clean. Let cool for 15 minutes in the pans, then remove and let cool to room temp before frosting.
• In a large bowl cream together butter and coconut cream. Add salt and beat again.
• Add 1/2 cup of powdered sugar at a time, beating between each addition. Check consistency -If too thick add 1 tbsp of coconut milk at a time until it's thick but spreadable. Otherwise, pour in vanilla and beat on high for 30 seconds.
• And sugar and water to a saucepan over medium heat. Stir to dissolve the sugar. Let It come to a boil.
• Boil for one minute, then remove from heat. Add liqueur and stir together.
• Place one layer of cake down. Brush the top with 1/3 of the syrup. Add 1/3 of your frosting on top and then push 1/3 of the cherries into the top of the frosting. Repeat with remaining layers.
• Decorate the top with more cherries and/or shaved chocolate as desired.