The black forest cake is probably one of the most popular one here in Greece. Everybody loves it! With that being said, I had to create a vegan version of it. Rolled up my sleeves enterd the kitchen and started playing around with simple ingredients to make the best vegan black forest cake there is! And I think I did it!
3 layers of delicious chocolate cake, fluffy coconut whipped cream and cherry sauce! Easy to make and simple ingredients which you can find everywhere. Perfect for a little sweet treat or for a birthday cake! Try it out and leave me a comment below!
Delicious and Super Easy Vegan Black Forest Cake
Course: DESSERTSCuisine: European, AmericanDifficulty: 3/58
30
minutes1
hourThe best vegan black forest cake with 3 layers of chocolate cake, coconut whipped cream and cherry sauce!
Ingredients
175 gr all purpos flour
1 tsp baking soda
50 gr cocoa powder
220 gr sugar
1 pinch salt
275 ml warm water
60 ml sunflower oil
2 tsp apple cider vinegar
1 tbsp brandy
1 tsp vanilla extract
- Coconut whipped cream
2 can coconut milk (leave in the fridge for at least 2 days)
60 gr powdered sugar
- Other ingredients
1/2 can cherry topping or about 1 cup cherry jam
Directions
- In a bowl add all the dry ingredients and mix. In a second bowl add all the wet ingredients. Empty the wet ingredients in the dry and stir until combined.
- Preheat oven at 180°C. Grease a cake pan (about 17 cm), pour in the batter and bake for about 55 – 60 minutes. Once ready leave it to cool down completely.
- From the coconut milk can take only the cream seperated from the liquids and add it in a bowl along with the powdered sugar. Using a hand mixer beat it until fluffy. Transfer the bowl in the fridge for 30 minutes.
- When your cake has cooled down cut your cake in 3 equal layers. Spread 1/3 of the coconut whipped cream on your base layer. Then add a little bit less than half of your cherry sauce over the coconut cream. Place the second cake layer over it and spead another 1/3 of the coconut cream and then again add some cherry sauce. Top with the last cake layer and decorate the top with the reamaining coconut whipped cream and cherry sauce. Transfer in the fridge for about 2 hours to set.
Notes
- Make sure that when you cut the cake it is compleeteley cooled down. If not it will break apart.
If you have any questions or just want to say hi drop your comment below.
Happy cooking!
