One chilly December afternoon, Lauren and I found ourselves reminiscing about our childhood holidays. We remembered the rich, chocolatey Black Forest cakes our grandmother used to make, layered with whipped cream and cherries. Determined to recreate that magic, we spent the day experimenting in the kitchen. Lauren was particularly excited about infusing the cherries with a splash of Kirsch, while I focused on perfecting the dairy-free whipped cream. By evening, our kitchen was filled with the delightful aroma of chocolate cake, and we knew we had crafted something special.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- plain flour
- soft brown sugar
- Dutch-processed cocoa powder
- baking powder
- baking soda
- sea salt
- soy milk or other non-dairy milk
- apple cider vinegar
- vanilla extract
- sunflower oil or light olive oil or rapeseed oil
- hot strong coffee
- frozen sour cherries or dark sweet cherries
- unsweetened cherry juice
- Kirsch or cherry brandy (optional)
- cane sugar
- cornflour (cornstarch)
- vegan whipping cream
- icing sugar
- dark chocolate shavings or curls
- fresh cherries for decoration
Instructions
Prepare the vegan buttermilk
Combine the non-dairy milk with the apple cider vinegar in a small bowl and set aside to curdle while you prepare the other ingredients.Mix the dry ingredients
In a large mixing bowl, sift together the plain flour, soft brown sugar, Dutch-processed cocoa powder, baking powder, baking soda, and sea salt.Combine the wet ingredients
Add the vegan buttermilk, vanilla extract, sunflower oil, and hot strong coffee to the dry ingredients. Gently whisk everything together until just combined, being careful not to overmix.Bake the cakes
Divide the cake batter evenly between two 8-inch cake tins lined with parchment paper. Bake in a preheated oven at 180°C (350°F) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesPrepare the cherry filling
While the cakes are baking, place the frozen cherries, unsweetened cherry juice, Kirsch if using, cane sugar, and cornflour into a saucepan. Cook over medium heat, stirring often, until the mixture thickens and becomes glossy. Let it cool fully before using.Whip the cream
In a large bowl, whip the vegan whipping cream with the icing sugar until stiff peaks form. Keep the whipped cream chilled in the refrigerator until ready to assemble the cake.Assemble the cake
Once the cakes are completely cool, level them if needed. Place one cake layer onto a serving plate, spread a generous layer of whipped cream over it, and spoon half of the cherry filling on top. Place the second cake layer over the filling and repeat with whipped cream and cherries.
Decorate
Frost the entire cake with the remaining whipped cream. Garnish the top and sides with dark chocolate shavings and decorate with fresh cherries.
Creating this Vegan Black Forest Cake was a journey back to our roots. The combination of rich chocolate, tart cherries, and fluffy whipped cream brought back so many cherished memories of family gatherings and festive celebrations. Lauren couldn't stop raving about how the Kirsch-infused cherries added a depth of flavor reminiscent of our grandmother's original recipe.
We hope this cake brings warmth and joy to your table, just as it did to ours. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Remember, the best recipes are those made with love and shared with others.
