Vegan Black Forest Cake
This decadent vegan black forest cake features layers of moist chocolate sponge, luscious coconut whipped cream, and juicy cherries. Perfect for special occasions, this show-stopping dessert is made in just one bowl and contains no dairy or eggs, offering a rich and elegant treat for chocolate and fruit lovers alike.
Instructions
- 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).
Nutrition Facts
Per portion