Vegan Black Forest Cake

Preheat the oven to 180 °C (355 °F) and line the bottom of a 7-inch (18 cm) round baking pan with parchment paper.

In a mixing bowl, combine flour (1.33 cup), cornstarch (3 tbsp), raw cane sugar (0.5 cup), cocoa powder (5 tbsp), baking powder (1 tsp), and salt (1 pinch). Add neutral oil (5 tbsp) and sparkling water (200 ml), mix with a whisk, then stir in baking soda (0.5 tsp) and apple cider vinegar (2 tsp). Pour batter into the prepared baking pan and bake for 25 minutes, or until a toothpick comes out clean. Let cool completely, then slice into 3 equal cake layers. (Alternatively, divide batter into three 7-inch baking tins and bake for approximately 15 minutes each). Start 25m timer

Drain cherries (12 oz), reserving cherry juice (1 cup).

Whisk 2-3 tbsp of the reserved cherry juice (1 cup) with raw cane sugar (0.25 cup) and cornstarch (3.5 tbsp). Bring the remaining cherry juice (1 cup) to a boil, then whisk in the starch mixture and boil until thickened. Remove from heat, let cool slightly, and gently fold in the drained cherries (12 oz).

Beat vegan whipping cream (10 oz) with an electric hand mixer for 1 minute. Add cream stabilizer (1 sachet) (optional) and continue beating until stiff. Refrigerate for at least 1 hour until ready to use. Start 60m timer

Spread half of the cherry compote evenly over the bottom cake layer, then add a thin layer of cream. Place the second cake layer on top, spread with the remaining compote, and another layer of cream. Top with the third cake layer and frost the top and sides with the remaining cream (reserve a small portion for decoration in a piping bag).

Pipe 8 rounds of cream on top of the cake, placing one cherries (7) on each. Sprinkle with vegan chocolate (3.5 tbsp). Refrigerate for at least 1 hour before serving. Start 60m timer

Enjoy!