Black Forest Cake (Vegan)

There is just something so amazing about layers of chocolate cake, whipped cream frosting and a sweet homemade cherry pie filling that top off this elegant dessert. This recipe is completely vegan-friendly but so close to the original, you’d never even know it was vegan.  Recipe courtesy of Aimee Stock from The Veg Life!

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Votes: 6
Rating: 4.83
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Servings 12servings
Prep Time 40minutes
Cook Time 20 - 22minutes
Passive Time 20minutes
Submitted By Aimee Stock from The Veg Life!
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Servings 12servings
Prep Time 40minutes
Cook Time 20 - 22minutes
Passive Time 20minutes
Submitted By Aimee Stock from The Veg Life!
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
TO MAKE THE CHERRY PIE FILLING:
  1. In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 2 cups.
TO MAKE THE COCONUT WHIPPED CREAM:
  1. Place a can of coconut cream in the back of the refrigerator overnight (better if you can do for a few days). Also chill the bowl of your mixer. Flip the can over and open from the bottom.
  2. The liquid will now be at the top of the can. Pour off the liquid (don’t throw it away! - save this for your smoothie). Place the stiffened cream that remains into the chilled bowl of an electric mixer fitted with the whisk attachment.
  3. Whip until smooth. Add 3 Tbl of powdered sugar and 1 tsp of vanilla and continue to whip to incorporate air.
  4. If you need to store any remaining whipped cream, It does tend to deflate a bit. Just whip it for a few minutes when you are ready to use again and voila!
TO MAKE THE DEVIL's FOOD CAKE:
  1. Sift (or whisk) together flour, egg replacer, baking powder, cocoa, salt and baking soda. Set aside.
  2. In the bowl of an electric mixer, add sugar and vegan margarine, beating on medium speed until light and fluffy.
  3. Combine the almond milk, water and vanilla, adding half the milk, then half the flour, beating after each addition until smooth. Repeat with remaining milk and then remaining flour mixture.
  4. Very lightly spray the bottom of round baking pans with non-stick spray and line with a parchment round. Do not skip the parchment or it will stick.
  5. Evenly distribute the batter between the two pans. Bake for 20-22 minutes or until a toothpick inserted comes clean. Cool in the pan for 20 minutes.
  6. Turn out the cakes onto a wire rack to continue cooling and carefully remove the parchment.
  7. Place one round on a serving dish or cake pedestal and frost. Top with the second layer and frost. Finish with cherries, reserving the rest for serving.
Recipe Notes

This Devil’s Food cake fares nicely with either a vegan butter cream or chocolate frosting as well!

Products Used in this Recipe
Recipe Comments

6 thoughts on “Black Forest Cake (Vegan)

  1. chris

    i rather make all organic… corn is tainted with glyphosate and its all gmo… tapioca starch is way better… arent u guys like organic? i rather pay more for better food than save and spare my health

    Reply
    1. recipe specialist

      Hi Chris,
      We do have many organic options available, but not all of our products are USDA Certified Organic. However, we do source only non-GMO ingredients, so our entire product line is non-GMO. If you have further questions, or would like any further details about our organic product line or our non-GMO sourcing practices, please call our Customer Service Department at 1-800-349-2173, Monday through Friday, 8am-5pm Pacific Standard Time.

      Reply
    1. recipe specialist

      Hi Maureen,
      We haven’t tested a Gluten Free version of this cake, but if this is an adjustment you’d like to try, we would recommend using our Gluten Free 1-to-1 Baking Flour as a substitute for the flour called for in the cake portion of the recipe. We would also suggest making sure the egg replacer you use is gluten free, like our new Gluten Free Egg Replacer or similar as the Vegetarian Egg Replacer called for does contain gluten.

      Reply
    1. recipe specialist

      Hi Lorna,
      You can use two whole eggs and incorporated them a little at a time after you cream the Margarine (you can use butter if you prefer) with the sugar, making sure to scrape down the sides of your mixer so everything gets blended. You can leave out the egg replacer and the 2-1/2 Tablespoons of water that the recipe calls for, but otherwise you would follow the recipe as written. We hope you love the cake!

      Reply

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