Vegan Black Forest Cake (easy recipe) (2025)

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Vegan Black Forest Cake – The perfect dessert You only need a few ingredients and it‘s easy to make! A fruity filling of juicy cherries with plant-based cream A noble Vegan Black Forest Cake Bake a small cake or a big cake Ingredients Instructions Notes References

Published on 7. October 2018 114 Comments

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This heavenly Vegan Black Forest Cake is incredibly delicious and made without any dairy ingredients. The recipe is simple and can also be made sugar-free and gluten-free. It’s perfect for a birthday or as a dessert for a cozy afternoon.

Actually, I wanted to share this recipe earlier on my blog but somehow I couldn’t get around to it yet. Usually, I’ve baked this Vegan Black Forest Cake for a birthday party or another festive occasion without photographing it first. In fact, this cake is always very popular with guests, although it’s even vegan, made of plant-based ingredients and much healthier than regular chocolate cakes with creamy layers.

Vegan Black Forest Cake – The perfect dessert

I don‘t bake rich festive cakes for myself so often. Mostly, I make a simple Carrot Cake, Apple or Cherry Pie or my best healthy Banana Bread. But if it should be a cake, then it has to be a Vegan Black Forest Cake! My family and I love this cake so much and we always serve it as dessert on Christmas. This cake tastes incredibly delicious! The combination of a fluffy chocolate cake, which contains no eggs and no dairy ingredients, plus fruity cherries and a light cream layer is absolutely heavenly.

You only need a few ingredients and it‘s easy to make!

To make this cake, you don‘t need many ingredients and the best thing, it’s relatively easy to make! The batter for the chocolate cake comes together very quickly in one bowl. If you have three round baking tins, you could even bake three layers at the same time. Otherwise, you can bake the whole batter in one baking form and then cut it into three even layers. That’s how I do it.

A fruity filling of juicy cherries with plant-based cream

The filling is made of cherries from the glass (or canned) and whipped plant-based cream, which is also the frosting. You can choose whether you use regular cream or dairy-free cream. I always use this plant-based cream for whipping because it gets perfectly stiff. I don‘t know if this recipe works with coconut cream either because I haven‘t tried it yet.

A noble Vegan Black Forest Cake

I‘ve decorated this cake with round pipes of remaining cream plus cherries on top and sprinkled over some grated chocolate. You don‘t need more decoration, because the cake looks beautiful like so. I think, it even seems majestic and noble. This cake is:

Vegan
Dairy-free
Egg-free
Without Butter
Creamy
Fruity
A delicious Dessert
Can be made Gluten-free and Sugar-free.

Bake a small cake or a big cake

This little Vegan Black Forest Cake is perfect for a single household or a small family. The recipe is for a 7-inch round baking tin, but you can simply double the recipe if you want to bake a large 10/11-inch in diameter cake. Have fun trying!

Ingredients

For the chocolate cake:

1 ⅓ cup (175 g) flour gluten-free, if needed (*see notes)
3 tbsp (25 g) cornstarch
½ cup (100 g) raw cane sugar
5 tbsp (30 g) cocoa powder
1 tsp baking powder
½ tsp baking soda
1 pinch of salt
5 tbsp (60 ml) neutral oil e. g. canola or sunflower oil
200 ml sparkling water or plant milk
2 tsp apple cider vinegar

For the cherry compote:

12 oz (350 g) cherries canned
¼ cup (50 g) raw cane sugar or erythritol
3.5 tbsp (30 g) cornstarch
1 cup (240 ml) juice from the cherries

For the cream:

10 oz (400 g) dairy-free whipping cream
1 sachet of cream stabilizer optional
½ tsp ground bourbon vanilla or 1 tsp vanilla extract

For the decoration:

7 cherries
3-4 tbsp grated vegan chocolate

Instructions

Chocolate cake:

Preheat the oven to 355 °F (180 °C) and line the bottom of a 7-inch (18 cm) round baking pan with parchment paper.
Mix the flour, cornstarch, 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).

Cherry compote:

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.

Cream:

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.

Assemble the cake:

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).

Decoration:

Pipe 8 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!

Notes

Instead of all-purpose flour, you could make this cake gluten-free by using a gluten-free flour blend.
You can use leftover cherry compote as a topping for coconut rice pudding, waffles, scrambled pancakesor other dessert or sweet breakfast recipes.
The cake lasts for about 4-5 days in the fridge and is also great for freezing.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

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