Ingredients:
For the chocolate cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar (or coconut sugar for a less refined version)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water (or almond milk for a creamier texture)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
For the cherry filling:
- 2 cups fresh or frozen cherries (pitted)
- 1/4 cup granulated sugar (or maple syrup)
- 1 tablespoon cornstarch (or arrowroot powder for thickening)
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
For the whipped coconut cream:
- 1 can (14 oz) full-fat coconut milk (chilled overnight)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For assembling:
- Fresh cherries (for garnish)
- Chocolate shavings (optional, for garnish)
Instructions:
1. Prepare the Chocolate Cake:
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. You can also line the bottoms with parchment paper to ensure easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the water (or almond milk), vegetable oil, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined. The batter will be relatively thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cherry Filling:
- In a medium saucepan, combine the cherries, sugar, water, and cornstarch. Stir to combine.
- Bring to a simmer over medium heat and cook, stirring occasionally, until the mixture thickens and becomes syrupy (about 5-7 minutes).
- Stir in the vanilla extract and lemon juice. Remove from heat and let it cool to room temperature.
3. Make the Whipped Coconut Cream:
- Chill the can of coconut milk overnight in the fridge. The cream will separate from the liquid.
- Scoop out the solidified coconut cream into a mixing bowl (save the liquid for smoothies or baking).
- Use a hand mixer or stand mixer to whip the coconut cream until smooth and fluffy. Add powdered sugar and vanilla extract, and continue whipping for another 1-2 minutes.
4. Assemble the Cake:
- Once the cakes are completely cool, carefully slice each cake in half horizontally to create 4 layers in total.
- Place one layer of cake on a serving plate and spread a thin layer of whipped coconut cream on top.
- Add a generous amount of cherry filling over the whipped cream layer.
- Repeat the layers with the remaining cake, whipped cream, and cherry filling, finishing with a layer of whipped coconut cream on top.
- Garnish the top with fresh cherries and chocolate shavings, if desired.
5. Serve:
- Refrigerate the cake for about 30 minutes before serving to allow everything to set.
- Slice and enjoy!
Tips:
- Chill the coconut milk overnight to ensure you get a firm, whipable coconut cream.
- Cherry alternatives: You can use jarred or canned cherries (without syrup) if fresh or frozen cherries are unavailable.
- For added flavor: Add a splash of rum to the cherry filling or a little bit of cherry liqueur to the whipped cream.
- Make-ahead: This cake can be made ahead of time! You can store the cake in the fridge for up to 2-3 days.
This Vegan Black Forest Cake is the perfect balance of rich chocolate, tart cherries, and creamy coconut whip, making it a showstopper dessert for any occasion! Enjoy!
