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My vegan black forest cake recipe features fluffy chocolate sponge cake layered with coconut whipped cream and cherries. It’s made in one bowl and bursting with flavor!
Ready for more vegan cake recipes? Try my vegan birthday cake, vegan lemon cake, and vegan chocolate cake recipes next.
I’m constantly taste-testing my family on new chocolate cake recipes, but I’ll never forget the look on their faces when they first tasted my black forest cake.
Also known as black forest gateau (if you’re feeling fancy), this is a traditional chocolate cake made with a delicate creamy frosting and plump cherries. For my own non-traditional twist, I ditched the eggs and dairy to make it completely vegan!
Table of Contents
Why I love this recipe
- You’d never guess it’s vegan. It’s every bit as moist and fluffy as traditional cake, so your guests won’t be any the wiser.
- Made in one bowl. Which means (anyone? anyone?) only one dish to wash!
- Perfect for fruit and chocolate lovers. If you or someone you know adores fruit with chocolate, this should be at the top of your list.
- It’s got that wow factor! Any tiered cake will be impressive, but once you line it with white frosting and juicy cherries, it’s going to turn heads.
Ingredients needed
- All-purpose flour. I tested regular flour and gluten-free AP flour, and both turned out great. If you use the latter, make sure it has xanthan gum.
- Sugar. I used white sugar, but brown sugar, coconut sugar, or sweetener could be used instead.
- Cocoa powder. I prefer unsweetened Dutch-processed cocoa powder as it’s mild and rich in flavor. For a dark chocolate flavor, use black cocoa powder.
- Baking soda. Works with the vinegar to give the cake some rise and stability without needing eggs.
- Sea salt. Brings out the sweetness of the cake.
- Vinegar. Either apple cider vinegar or white vinegar works.
- Vanilla extract. A must for any good cake!
- Oil. Use any neutral oil, like refined coconut oil or avocado oil. Alternatively, use vegan melted butter.
- Water. To mix everything together. I also tested using almond milk, and it didn’t make much difference.
For the whipped cream and cherry filling:
- Coconut milk. Use chilled, full-fat coconut milk from a can. It’ll be whipped with powdered sweetener to create a frosting consistency. You’ll only need the cream part, so reserve the liquid to make my coconut smoothies!
- Powdered sugar. Also known as confectioners’ sugar.
- Vanilla extract. Gives a lovely vanilla flavor.
- Cherries. Frozen or fresh cherries can be used. If you use frozen cherries, thaw them to room temperature and drain excess juices. Be sure to use pitted cherries.
How to make vegan black forest cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and grease two cake pans. In a large mixing bowl, stir the dry ingredients and wet ingredients until smooth.
Step 2- Bake. Pour the cake batter into the two cake pans and bake until a toothpick comes out mostly clean. They’ll have to be completely cool before frosting.
Step 3- Make the filling. Scoop the coconut cream into a bowl and whip to soft peaks. Whisk in the powdered sugar and vanilla until creamy.
Step 4- Layer. Place the first cake on a flat surface, followed by half the frosting and then most of the cherries. Add the second cake layer on top and cover in the remaining frosting and cherries. Chill before slicing and serving.
Arman’s recipe tips
- Make a single-layered cake. Cut the ingredients in half.
- Deepen the cherry flavor. Fold in some cherry jam or, if you don’t mind cooking with alcohol, add a shot of cherry brandy.
- Cover the cake in a vegan chocolate ganache. Melt coconut cream with vegan chocolate chips until smooth, then drizzle this over the cooled and layered cake.
Storage instructions
To store: Cake should always be stored in the fridge in an airtight container for up to 1 week.
To freeze: Place cake slices in a freezer-safe container and freeze for 6 months.
Frequently asked questions
A black forest cake is traditionally made with cherries, but you can swap it out for cranberries or mulberries instead.
More vegan desserts for chocolate lovers
Vegan Black Forest Cake
Ingredients
- 3 cups all purpose flour gluten free, if needed
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon vinegar white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract
- 3/4 cup oil vegetable, canola, or any neutral oil
- 2 cups water
For the filling
- 2 cans coconut milk chilled
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1-2 cups cherries pitted
Instructions
- Preheat the oven to 180C/350F. Grease two 9-inch cake pans and set aside.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt, and mix well. Add the vinegar, vanilla, oil, and water, and mix until combined.
- Distribute the cake batter amongst the two greased cake pans. Bake for 25-27 minutes, or until a skewer comes out clean. Let the cakes cool completely, before layering.
- Make the whipped cream filling. Open the chilled coconut milk cans and scoop out the hard cream formed at the top into a large mixing bowl. Discard the liquid and use it for something else. Beat the coconut cream until soft peaks form. Add the powdered sugar and vanilla extract and beat until thick and creamy.
- Start layering the cake. Add the first cake, followed by half the cream, followed by the cherries. Place the next cake on top and add more cream and more cherries, if desired. Refrigerate for at least an hour, for it to set.
This recipe is superb. I have made this cake at least 5 times and it has wowwed vegans and non-vegans alike. I use my own buttercream recipe but I truly can’t fault the cake!
This is the BEST black forest cake Ive ever had!!
I also use this recipe even if im just making a choclate cake because of how amazing this cake is!
Best and easiest recipe. All my children loved it and even the wife. Have made more since.
Thank you, Andrew!
The cake turned out beautifully, and it tastes better than it looks! I have never known that it is possible to bake an easy cake and make it soo delicious! Thank you for sharing this easy recipe, the cake turned out really good!
I’m upset at how good this turned out… all the wasted years of struggling to bake vegan chocolate cake!!
Lovely cake. I made 2 layers and it came out really big. Next time, I would split each layer horizontally and probably double the cream filling.
Hi there, I made this cake and it was an enormous success, including with non -vegan friends. My 8 year old wants me to make this for her birthday next week, except she would like it to look more like your cake as well.
Can you please tell me if you used buttercream to make the puffs? And what you did/ how you made the cake look so pretty?
Thanks so much,
Ananya
Hi,
I’m wondering how you made the decoration on top and sides of the cake. This looks so delicious and i can’t wait to try it.
Thanks Kath 🙂