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Layer Cakes

Vegan Black Forest Cake

by Katherinne Torres

Vegan Black Forest cake covered in whipped cream, decorated with chocolate shavings and maraschino cherries

4.5 (17)out of 5, 17 ratings

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Prep
15 min
Bake
35 min
Total
50 min
Makes
12 servings

This is my vegan version of the traditional Black Forest cake, and it is just as delicious.

Ingredients

Makes 12 servings

For the cake:

  • 1 ½ cups290 ggranulated sugar
  • ¾ cupapplesauce
  • ¾ cup180 mlvegetable oil
  • 1 cup240 mlchocolate soy milk
  • 2 ¼ cups280 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 cup plus 1 tbsp90 gcocoa powder
  • 5 tbsp75 mlwarm waterThe amount may vary.
  • 1 tbsp plus ¾ tsp15 gbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 1 tspBourbon vanilla paste

For the cream:

  • 1 ⅔ cups400 mlvegan whipping creamA plant-based cream for whipping, sold in cartons in the chiller or on the shelf. In the US use plant-based heavy whipping cream (for example oat- or coconut-based), well chilled; in the UK, vegan whipping cream or plant-based double cream alternative.
  • ⅔ cup80 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • ½ tspvanilla extract

Filling and decoration

  • 24 oz680 gsour cherriesTart cherries, in German baking usually from a jar. In the US use jarred morello cherries, or canned tart cherries in water (not pie filling); in the UK, jarred morello cherries.
  • ½ cupsour cherry jam
  • 1 cupkirschA clear cherry brandy. In the US use kirsch (kirschwasser); in the UK, kirsch.
  • maraschino cherries
  • chocolate shavings

Method

Cake

  1. Leave the cherries to soak in the kirsch.

  2. Preheat the oven to 350°F (175°C).

  3. Stir the liquid ingredients together with the sugar.

  4. Mix all the dry ingredients thoroughly and sift them.

  5. Add the vanilla.

  6. Grease the pan, pour in the batter and bake at 350°F (175°C) for about 35 to 40 minutes.

  7. Let the cake cool a little, then turn it out of the pan. Next, cut the cake into 2 or 3 layers.

  8. Drain the cherries and use the kirsch to soak the cake layers.

Cream

  1. Whip the vegan whipping cream for about 2 to 3 minutes until stiff.

  2. Stir in the vanilla and powdered sugar.

Filling and decoration:

  1. On each cake layer, spread a layer of jam, a layer of cream, a layer of cherries and another layer of cream.

  2. Then cover the whole cake with the cream.

  3. Decorate to your liking with the chocolate shavings and maraschino cherries.