When it comes to festive confectionary, black forest cakes trumps everything else. This is one of the fanciest cakes in my mom’s cookbook, all decked up in sour cherries and fluffy whip cream. Yum!
She baked this delightful treat on special days and parties.
I might have moved onto a healthier meal plan, but I’ll always have a sweet spot for this German classic.
The other day I decided to break the rules and add a nutritious spin to this traditional treat. It took a few trial runs and lots of elbow grease. The efforts were worth it as I finally got a cake that satisfied my cravings.
I swapped standard pantry ingredients with vegan alternatives. The experimentation and tweaks resulted in this mouthwatering masterpiece.
Best of all, you don’t need expensive mixers or high-tech kitchen appliances to bake this beauty. The ingredients and technique matter most.
What’s inside this creamy cake?
Each bite of my multi-tier cake is an explosion of textures and tastes. It features velvety layers of whipped cream alternated with moist chocolate sponge cake. A juicy burst of cherries and the sweetness of grated chocolate shavings tie things together.
My version includes a tempered chocolate band to elevate its look and add a dramatic flair to my presentation.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 1 1x
- 1 cup all-purpose flour
- 1/3 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of pink salt
- 3/4 cup almond milk
- 3/4 tsp cider vinegar
- 1/2 cup cane sugar (I used ¼ cup)
- 1/3 cup coconut oil
- 1 tsp vanilla extract
- 2 cup vegan whipped cream
- 1/3 cup icing sugar (adjust to taste)
- 1 cup fresh cherries, halved
- 4 tbsp kirsch, optional
- Preheat the oven to 180°C.
- Prep two round cake rings. Grease them with oil and line the pans.
- Whisk your plant-based milk with vinegar to make homemade buttermilk. Set aside to let it thicken before use.
- Sift and mix dry ingredients in a large mixing bowl.
- Use a separate bowl to make a wet batter with oil, vanilla extract and buttermilk.
- Combine both batters and whisk until it turns into a smooth, silky batter. Avoid over mixing by only stirring the mixture 10-12 times.
- Divide the mixture between two tins.
- Bake for 15-20 mins.
- Remove from oven and let cool completely.
- While the cakes are cooling, make the filling.
- Whip the cream till quite stiff, mix in the icing sugar .
- Place the first cake, faced down, on a cake stand. Spread the whipped cream evenly over the cake, then spoon over the cherry.
- Stack the second cake, faced down, on top of the filling.
- Spread the whipped cream over the top.
- Arrange the fresh cherries on top of the cream, and sprinkle it with chocolate shavings
P.S: I didn’t use the kirsh (fruit brandy) in my recipe. Feel free to add a few drops in yours to get the traditional taste.
Keywords: Black Forest gateau, Black Forest Cake, traditional black forest cake, Forêt Noire, Vegan Black Forest gateau, Vegan Black Forest Cake, sponge cake, Vegan sponge cake, chocolate sponge cake, Dairy-Free Black Forest Cake