Vegan Black Forest Cake

The iconic Black Forest Cake gets a plant-based makeover with this stunning Vegan Black Forest Cake. Layers of moist eggless chocolate sponge, fluffy dairy-free whipped cream, and juicy cherries come together in a showstopping dessert that’s surprisingly easy to make. It’s rich, decadent, and perfect for birthdays, holidays, or anytime you want to impress.🍒🍫

Ingredients

For the Chocolate Cake

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups almond milk (or other plant milk)
• 2 tsp apple cider vinegar
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup brewed coffee (cooled)
• 2 tsp vanilla extract

For the Cherry Filling

• 1 1/2 cups canned cherries (with juice)
• 2 tbsp cornstarch
• 2 tbsp sugar
• 1 tbsp Kirsch (optional, for authentic flavor)

For the Whipped Cream & Topping

• 2 cans full-fat coconut cream (chilled overnight)
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• Dark chocolate shavings
• Fresh cherries (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
3. In another bowl, combine almond milk and apple cider vinegar. Let sit 5 minutes to curdle. Stir in oil, coffee, and vanilla.
4. Pour wet mixture into dry ingredients and whisk until smooth.
5. Divide batter between pans and bake 30–35 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For cherry filling: In a saucepan, combine cherries, juice, sugar, and cornstarch. Cook over medium heat until thickened. Stir in Kirsch if using. Cool.
7. For whipped cream: Scoop chilled coconut cream into a bowl, discarding liquid. Whip with powdered sugar and vanilla until fluffy.
8. Assemble cake: Place one cake layer on a stand. Spread cherry filling, then a layer of whipped cream. Top with second cake layer.
9. Frost the top and sides with remaining whipped cream. Decorate with chocolate shavings and fresh cherries.
10. Chill 1 hour before slicing for neat layers.

Why You’ll Love This Recipe

• 🌱 100% Vegan – Dairy-free, egg-free, and plant-based.
• 🎂 Showstopping Layers – Perfect centerpiece for celebrations.
• 🍒 Classic Meets Modern – Traditional German flavors with a vegan twist.
• 🕒 Make Ahead Friendly – Cake layers and filling can be prepped in advance.

Vegan Black Forest Cake

A rich and decadent Vegan Black Forest Cake made with eggless chocolate sponge, dairy-free whipped cream, and juicy cherries. A plant-based twist on the German classic.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Course: Cake, Dessert

Cuisine: German, Vegan

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups almond milk or other plant milk
• 2 tsp apple cider vinegar
• 1/2 cup vegetable oil or melted coconut oil
• 1/2 cup brewed coffee cooled
• 2 tsp vanilla extract
• 1 1/2 cups canned cherries with juice
• 2 tbsp cornstarch
• 2 tbsp sugar for cherry filling
• 1 tbsp Kirsch optional
• 2 cans full-fat coconut cream chilled overnight
• 1/3 cup powdered sugar
• 1 tsp vanilla extract for whipped cream
• dark chocolate shavings for garnish
• fresh cherries for garnish

Equipment

• Two 8-inch round cake pans
• Mixing bowls
• Whisk
• Saucepan
• Electric mixer
• Cake stand or plate

Method

 

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
3. In another bowl, combine almond milk and apple cider vinegar. Let sit 5 minutes to curdle. Stir in oil, coffee, and vanilla.
4. Pour wet mixture into dry ingredients and whisk until smooth.
5. Divide batter between pans and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
6. For cherry filling: Cook cherries, juice, sugar, and cornstarch in a saucepan until thickened. Stir in Kirsch. Cool.
7. For whipped cream: Scoop chilled coconut cream into a bowl. Whip with powdered sugar and vanilla until fluffy.
8. Assemble cake: Spread cherry filling and whipped cream between layers. Frost top and sides with whipped cream.
9. Decorate with chocolate shavings and cherries. Chill 1 hour before serving.

Notes

Chill coconut cream overnight for best whipping results. Use quality cocoa for rich flavor.

Tips & Variations

• Gluten-Free Option: Swap flour for a 1:1 gluten-free baking blend.
• Boozy Twist: Brush cake layers with Kirsch or cherry liqueur before frosting.
• Frosting Alternative: Use vegan buttercream instead of coconut cream.
• Mini Cakes: Bake in smaller pans for individual servings.

Storage

• Refrigerate covered for up to 4 days.
• Best enjoyed within 48 hours when the cream is freshest.
• Cake layers can be frozen (unfrosted) for up to 2 months.