Vegan Black Forest Cake

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!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 255kcal

Author Arman Liew

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.

Notes

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.

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