Vegan Black Forest Cake
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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!
My partner has always loved my vegan chocolate cake since I first developed it back in 2015. I’ve been testing chocolate cake recipes with them ever since, and I’ll never forget the look on their face when they first tasted my vegan Black Forest cake.
It did take a fair amount of testing to get it right, because a traditional cream layer uses dairy cream. I started with grocery store vegan whipped cream, but it seeped into the cake. Instead, I whipped coconut milk with powdered sugar until fluffy- it held its shape perfectly alongside those plump cherries. My partner and I agreed that this was even better than the dairy versions we grew up eating.
Table of Contents
Recipe highlights
- 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 cream frosting and juicy cherries, it’s going to turn heads.
Key Ingredients
Here are the main ingredients in a vegan black forest cake. The complete list with measurements is in the recipe card below.
- 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 (I use either Bob’s Red Mill or King Arthur GF flour).
- Sugar. I used white sugar, but brown sugar, coconut sugar, or even a sugar-free sweetener, like allulose, will work.
- 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.
- Vinegar. Either apple cider vinegar or white vinegar works.
- 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 the cream 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
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 inserted into the center 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, then spread half the frosting and add most of the cherries. Add the second cake layer on top, then cover with the remaining frosting and cherries. Chill before slicing and serving.
Arman’s recipe tips
- Make a single-layered cake. My recipe makes two 9-inch cakes, designed to be layered. If you want a single layer, halve the ingredients, spread the whipped topping, and sprinkle with cherries.
- 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 it over the cooled, layered cake.
Frequently asked questions
A black forest cake is traditionally made with cherries, but I’ve made it with cranberries and mulberries before.
Yes- make the coconut whipped cream up to 24 hours ahead and refrigerate it. It will be a little thick, but just give it a good mix. Don’t add the cherries until you’re ready to assemble, as they’ll bleed into the frosting and thin it out.
The most common reason is that the coconut milk wasn’t chilled long enough or wasn’t full-fat. Refrigerate the cans overnight- this separates the solid cream from the liquid. When you make the frosting, avoid adding the liquid portion into it.
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 Any neutral oil- refined coconut, vegetable, canola, etc.
- 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 soda, 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.
Notes
Nutrition
More vegan cake recipes
Originally published November 2020
Is the coconut milk whipped cream stable enough to coat the cake with as well or just use for filling?
Hi Michah- yes, absolutely, provided it is only for the topping, not the sides. If you want do the sides, I’d recommend adding an extra tablespoon of powdered sugar (to thicken) and chill it for about an hour before doing the sides. Let me know how you go!
I followed all those steps…I added more starch in the end which made it a little bit stiffer, I guess enough to put it on the cake without it pouring out. The cream does taste lovely, not too sweet and heavy and the cake is delicious too.
Thanks for the update, Maja. I’m glad you enjoyed the cake and didn’t find the cream layer too sweet 🙂