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    Home » Dessert

    Black forest cake

    Published: Dec 26, 2020 · Modified: Feb 4, 2022 by Emica D.

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    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.

    black forest cake recipe

    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. 

    black forest cake recipe

    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. 

    cashew cream frosting
    black forest cake recipe

    OTHER CHERRY RECIPES YOU MIGHT LIKE


    • Chocolate chip cherry nice cream
    • Frozen cherry cake

    black forest cake recipe

    Black forest cake

    5 from 1 vote
    Plant-baked
    Course: Dessert
    Cuisine: German
    Keyword: Black forest cake, black forest cake recipe, vegan black forest cake
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 4 -6
    Calories: 489kcal
    Black forest cake is a healthier and vegan version of the famous German dessert. 
    Print Recipe Pin Recipe

    Ingredients  

    Chocolate cake

    • 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

    Cashew cream

    • 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

    Instructions

    • 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. 

    Nutrition

    Serving: 1/6 of cake | Calories: 489kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 493mg | Fiber: 6g | Sugar: 31g
    Tried this recipe?Mention @plantbaked_kitchen or tag #plantbaked_kitchen!

    If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

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    Hi, I´m Emica!

    Welcome to Plant-Baked, where you´ll find quick and easy, plant-based, and healthy recipes.
    I love to cook with fresh and seasonal produce, whole grains, natural sugar alternatives, but with as few ingredients as possible.
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