Black Forest Cake gone vegan
Fun fact about me: Back Forest ist just half an hour drive from where I live. It’s a huge forest located in the south of Germany, so deep that it got that name. And this is also where this cherry cake comes from. I’ve only veganzied this version as it’s a true classic around here and I cannot wait to present it at the next party!
For this one I’ve baked a chocolate layer, topped with cherries and covered everything with a vegan cream cheese frosting. You won’t believe how easy that one is. I’ve never been a fan of complicated recipes. So here’s my version. No alcohol (as it’s usually in this one) and less sugar. The only thing that might be new is “agar agar” – it’s a vegan version of galantine and works amazingly well by holding up that cherry layer.
Have a look for yourself!
This cake is a German classic! Only vegan and a much more healthier version.
- 125 ml filtered water ⎪for the chocolate layer
- 100 g spelt flour ⎪for the chocolate layer
- 90 g coconut blossom sugar ⎪for the chocolate layer
- 40 g coconut oil, melted ⎪for the chocolate layer
- 15 g cacao powder ⎪for the chocolate layer
- 1 tbsp apple cider vinegar ⎪for the chocolate layer
- 1 tsp baking powder ⎪for the chocolate layer
- 1/2 tsp tonka bean (or vanilla powder) ⎪for the chocolate layer
- pinch of salt ⎪for the chocolate layer
- 350 g canned cherries ⎪for the cherry layer
- 1 1/2 tsp agar agar ⎪for the cherry layer
- 1 tbsp lemon juice ⎪for the cherry layer
- 1 tbsp coconut blossom sugar ⎪for the cherry layer
- 300 g vegan cream cheese ⎪for the frosting
- 60 g powdered sugar ⎪for the frosting
- 1/4 bar vegan chocolate ⎪for decoration
Start by preheating the oven to 180℃/350℉.
Grease a springform (⌀20cm / 8 inch) with some oil like coconut oil. Set aside.
In a bowl mix the flour, baking powder, cacao powder, salt, tonka bean and coconut blossom sugar.
Add coconut oil, apple cider vinegar and filtered water. Combine by using a big spoon. Be careful not to overmix.
Fill into the springform and bake for about 20 minutes. Let cool down.
Take a saucepan and add 6 tbsp of liquid of the canned cherries. Heat slowly and add agar agar. Mix well and set aside.
Now, heat up the cherries with half of the remaining liquid. Once they are cooking, add the agar agar-mixture.
Fill into the springform and let fully cool down.
Take a bowl, add the vegan cream cheese and powdered sugar. Mix well with an electric mixer.
Spread over your cake and decorate with the chocolate. You can easily grate it like you would grate vegetables. I've used my regular grater.
Serve right away or store in the fridge. Holds up to 5 days in your fridge in an airtight container.
Thank you so much for stopping by! If you make this cake make sure to tag me in the picture @therawberry over on instagram and use #therawberryeats so I can re-share it. I always love to see your recreations!
Enjoy your day,