425 shares Pin

Tweet

Share

This vegan Black Forest Cake has all the moist, delicious flavour of the 1970s classic gateau - but it's easy to make. The rich, fluffy vegan chocolate sponge is filled with dairy free cream and decadent cherries in syrup. It's a showstopper of a cake.

Vegan Black Forest Cake

Growing up, my parents often made Black Forest Cake.

I've always loved the delicious combinations of zesty sweet cherries alongside rich chocolate - and the thick cream is, literally, the icing on the cake.

So I was thrilled to come up with this incredible Vegan Black Forest Cake.

It has all the right flavors but in a dairy-free and eggless cake.

The three layers make it a super special showstopper of a cake, but actually it's really quite easy to make!

I used my popular vegan chocolate cake recipe as a starting point, then added the classic cream and cherry fillings.

There is something so wonderful about a chocolate cherry cake!

Vegan Cake

I’ve been experimenting with vegan baking for a few years now and I’ve been pleasantly surprised to discover that you can make a fluffy, moist dairy-free and eggless cake.

You don’t even need to substitute the eggs with chia seeds or flax.

Sure, they’d add extra nutrition to the cake, but you can make a decadent, moist cake without them.

I’ve made the sponge recipe that I’ve used in this Black Forest gateau dozens of times.

It’s a real crowd pleaser and every bit as good as non-vegan, if not better.

It’s light and airy with a soft crumb.

Add to it layers of cream and a rich cherry sauce and it’s a retro-tastic 1970s dream.

So, celebrate something or celebrate nothing. But let’s all eat cake. You never know, it might change your life.

Try some of my other vegan cake recipes:

Vegan Lemon Cake

Vegan Vanilla Cake

Easy Vegan Chocolate Cupcakes

Vegan Victoria Sponge Cake

Vegan Kale Orange Cake

How to make Vegan Black Forest Cake - step by step tutorial

Scroll down for the full detailed recipe in the recipe card.

1:Stir the lemon juice into the milk and set aside.

2: Melt the dairy free butter and syrup together in a pan.

3: Sift the dry ingredients together into a large bowl.

4: Pour the milk and melted margarine mixture over the flour mixture and stir until it becomes a smooth batter.

5: Divide the batter into three 20cm/8" round baking pans and bake for 30-35 minutes.

6: For the cherry filling: drain the cherries, reserving 3 tbsp of the juice. Heat the jam in a small pan, then stir in the drained cherries, remove from the heat and allow to cool.

7: For the vegan chocolate ganache: heat the dairy-free cream in a saucepan until hot but not boiling, then add the chocolate.

8: Remove from the pan from the heat and stir gently until the chocolate is melted and the mixture is smooth. Place in the refrigerator to cool and thicken.

9: Place one cake layer onto the serving dish/cake stand and squirt with the cream to cover. Then spoon on half of the cherry filling. Repeat with the next layer.

10: Prick the top layer of cake gently with a fork to create small holes and sprinkle the reserved cherry juice onto it. Place the top layer onto the cake and spread it with the chocolate ganache. Pile the top with fresh cherries.

Tips for making Vegan Black Forest Cake

If you want the cake to be a bit more solid and hold up longer , swap the vegan squirty cream for this vegan vanilla buttercream

, swap the vegan squirty cream for this vegan vanilla buttercream Make it gluten-free by using gluten-free flour.

by using gluten-free flour. You can freeze the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months.

the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months. You can substitute the cherry filling, for canned cherry pie filling (check it's vegan).

(check it's vegan). Make sure the cake layers are completely cold before adding the cream or the cream will melt.

Vegan dairy-free cans of squirty whipped cream can be found in most supermarkets and major grocery stores.

If you're just looking for a plain two-layer cake, try my chocolate vegan cake.

Get the Vegan Black Forest Cake Recipe

>>>> Did you make this recipe? Please let me know how it turned out for you!

Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

Vegan Black Forest Cake This vegan Black Forest Cake has all the moist, delicious flavour of the 1970s classic gateau - and it's easy to make. The rich, fluffy vegan chocolate sponge is filled with dairy free cream and decadent cherries in syrup. It's a showstopper of a cake. 5 from 10 votes Print Pin Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Servings: 12 533 kcal Author: Kate Hackworthy | Veggie Desserts Ingredients 1 3/4 cup (450ml) dairy-free milk almond, soy, oat etc..

1.5 tbsp lemon juice

1 cup (225g) dairy-free margarine/butter

4 tbsp golden syrup or corn syrup/maple syrup

3 1/3 cups (415g) all-purpose (plain) flour

1 1/4 cups (250g) granulated sugar

5 tbsp unsweetened cocoa powder

2.5 tsp baking powder

2 tsp bicarbonate of soda For the cherry filling 4 tbsp cherry jam

15 oz (425g) can of pitted black cherries For the cream filling 1 can of vegan squirty cream available in most major supermarkets For the chocolate ganache 3/4 cup (200ml) vegan cream oat or soy cream work well

7 oz (200g) dark chocolate chopped into small pieces To decorate 3 tbsp reserved cherry juice

Fresh cherries to decorate the top of the cake Instructions Preheat the oven to 350° F / 180° C. Lightly grease 3 x 8inch (20cm) round baking pans.

Stir the lemon juice into the milk and set aside.

In a pan over a medium heat, melt the margarine and syrup together. Set aside to cool slightly.

Sieve the flour, sugar, cocoa, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.

Pour the milk and melted margarine mixture over the flour mixture and stir until it becomes a smooth batter.

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely. For the cherry filling Drain the cherries, reserving 3 tbsp of the juice. Heat the jam in a small pan, then stir in the drained cherries, remove from the heat and allow to cool. For the chocolate ganache For the chocolate ganache, heat the vegan cream in a saucepan until hot but not boiling, then add the chocolate. Remove from the pan from the heat and stir gently until the chocolate is melted and the mixture is smooth.

Pour the ganache into a bowl and place in the refrigerator to cool and thicken. To assemble When the cakes and cherry filling are completely cool, squirt the cream on in an even layer, spreading with a knife if necessary, then spoon half of the cherry filling onto the bottom layer. Add the second layer of cake and repeat.

Prick the top layer of cake gently with a fork to create small holes and sprinkle the reserved cherry juice onto it. Place the top layer onto the cake and spread it with the chocolate ganache. Pile the top with fresh cherries. Recipe Tips If you want the cake to be a bit more solid and hold up longer , swap the vegan squirty cream for this vegan vanilla buttercream

, swap the vegan squirty cream for this vegan vanilla buttercream Make it gluten free by using gluten free flour.

by using gluten free flour. You can freeze the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months.

the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months. You can substitute the cherry filling, for canned cherry pie filling (check it's vegan).

(check it's vegan). Make sure the cake layers are completely cold before adding the cream or the cream will melt.

Vegan dairy free cans of squirty whipped cream can be found in most supermarkets and major grocery stores. The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used. Nutrition Information Calories: 533 kcal Carbohydrates: 71 g Protein: 6 g Fat: 25 g Saturated Fat: 7 g Sodium: 456 mg Potassium: 294 mg Fiber: 4 g Sugar: 38 g Vitamin A: 1130 IU Vitamin C: 4.9 mg Calcium: 79 mg Iron: 2.8 mg Tried this recipe? Mention @kateveggiedesserts or tag #veggiedesserts The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.

Kate x