This black forest cake recipe is a vegan and simplified version of the traditional German chocolate cake. Delicious chocolate cake topped with cashew cream frosting, cherries, and chocolate shavings.
If you are wondering what black forest cake is, it's a delicious chocolate cake soaked in cherries and kirsch (kirschwasser, a cherry liqueur), topped with whipped cream, chocolate ganache, and cherries. It's originated in Germany.
However, to simplify this recipe we are not using kirsch and making just one cake layer. And to make this cake healthier we are using coconut sugar and spelt flour, and instead of whipped cream, we are using cashew nuts.
This chocolate cake recipe is vegan and healthier. However, it's still a delicious cake with a rich chocolate and cherry flavor.
INGREDIENTS IN THIS BLACK FOREST CAKE RECIPE
- Spelt flour: Spelt flour is similar to white wheat flour. It's also known as dinkel flour. Spelt flour contains gluten, so this flour is not suitable for people with celiac diseases or gluten intolerance.
- Coconut sugar: A healthier alternative to white sugar. Coconut sugar has a slight caramel taste, similar to brown sugar.
- Non-dairy milk: Any non-dairy milk will work. I used oat milk.
- Aquafaba: Aquafaba is a chickpea liquid. To substitute you can use white bean liquid.
- Cherries: I used frozen cherries as it's much easier to get a hold of frozen cherries where I live. Feel free to substitute for fresh cherry.
- Cashew nuts: Cashews in this recipe are used for creamy frosting instead of whipped cream. I'm not recommending replacing cashew nuts, but if you still want to, use coconut whipped cream. In that case, omit the lemon juice.
- Agave syrup: Can be substituted with maple syrup.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Make sure not to overprocess when mixing aquafaba with chocolate cake mixture.
- Use a toothpick test to make sure your black forest cake is done. So if the toothpick comes out clean your cake is done.
- Let cool completely before placing it in a fridge.
OTHER CHERRY RECIPES YOU MIGHT LIKE
- 1 cup spelt flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar
- ½ cup non-dairy milk
- ¼ cup melted coconut oil or other vegetable oil
- ½ cup aquafaba (chickpea liquid)
- 2 cups frozen cherries, thawed
- 1 cup cashews, soaked
- 1 tbsp lemon, juice
- 2 tbsp agave syrup
- ½ tsp vanilla extract
- 3 tbsp non-dairy milk
- pinch of salt
- dark chocolate, shavings
1. Preheat oven to 350 F (180 C).
2. Start with adding and combining dry ingredients, spelt flour, cocoa powder, baking soda, salt, and coconut sugar, in a big mixing bowl. Add non-dairy milk and melted coconut oil and combine. Set aside.
3. In a separate mixing bowl, add aquafaba (chickpea liquid) and whisk using an electric mixer until stiff peaks form.
4. Add chocolate cake mixture to aquafaba and stir until combined, but be careful not to overmix. Drain cherries before adding them to a batter.
5. Line the bottom of an 11 x 4 inch (28 x 10 cm) loaf pan with parchment paper.
6. Pour the mixture into the prepared pan and bake in preheated oven for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool before placing it in the fridge.
7. To make cashew cream frosting add soaked and rinsed cashew nuts into a high-speed blender. Add lemon juice, agave syrup, vanilla extract, non-dairy milk, and a pinch of salt. Blend until smooth and creamy. Add more milk if needed.
8. Spread cashew mixture on top of the chocolate cake.
9. Garnish with chocolate shavings and a few thawed or fresh cherries.
10. Cover and refrigerate until ready to serve.
Serving Size⅙ of cake
Amount Per Serving Calories 489Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 12gCholesterol 3mgSodium 493mgCarbohydrates 60gFiber 6gSugar 31gProtein 10g
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