Name: Vegan Black Forest Cake
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 3 cup all purpose flour (gluten free if needed); 2 cup sugar (white, brown, or coconut sugar); 0.5 cup cocoa powder (unsweetened); 2 tsp baking soda; 1 tsp salt (sea salt); 2 tbsp vinegar (white or apple cider vinegar); 1 tsp vanilla extract; 0.75 cup oil (neutral oil like avocado or melted vegan butter); 2 cup water (or plant milk); 2 can coconut milk (full-fat and chilled); 2 tbsp powdered sugar (confectioners sugar); 1 tsp vanilla extract; 1.5 cup cherries (pitted, fresh or thawed frozen)

Instructions

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1

Preheat your oven to 180C/350F and grease two 9-inch cake pans with oil or vegan butter.
2

In a large mixing bowl, whisk together the all purpose flour (3 cup), sugar (2 cup), cocoa powder (0.5 cup), baking soda (2 tsp), and salt (1 tsp) until combined.
3

Add the vinegar (2 tbsp), vanilla extract (1 tsp), oil (0.75 cup), and water (2 cup). Stir until the batter is smooth and no lumps remain.
4

Distribute the batter evenly between the pans. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Allow cakes to cool completely. (Timer 25).
5

Open the chilled coconut milk (2 can) and scoop the solid cream into a bowl. Whisk until soft peaks form, then beat in powdered sugar (2 tbsp) and vanilla extract (1 tsp) until thick.
6

Place one cake layer on a stand, top with half the cream and half the cherries (1.5 cup). Place the second cake on top and decorate with remaining cream and cherries. Refrigerate for 60 minutes to set before serving. (Timer 60).