Vegan Black Forest Cake – Gretchen’s Vegan Bakery

Chocolate Cake soaked with Cherries and Whipped Cream in every bite!

Vegan Black Forest Cake is quite the project but it is totally worth it 

Advance prep will not only make your life easier, but it also gives the cherries time to meld.

In a traditional Classic Black Forest Cake cherry brandy is a must!
Kirschwasser to be exact, but of course you can leave it out~ just don’t try to call this an authentic Black Forest Cake!

The chocolate bark is also something that can be done days in advance

But if you are not familiar with how to temper chocolate, you may want to do that ahead of time because it may take a couple tries to get it right!
Otherwise just use King David Brand Non Tempering Chocolate for an easier time! *not sponsored

If you are making my recipe for  whipped cream
THIS MUST be done the night before because in order for it to whip up properly it has to be super cold
Be sure to read through the entire article/ blog post for the Vegan Whipping Cream Recipe if you are going to make that recipe
There are some important troubleshooting notes for the success of that recipe

One most asked question regarding the whipped cream recipe though, is “Can I skip the Xanthan?”
Yes, you can.

I have a full comprehensive article and video comparing all the vegan whipped creams including a recipe for stabilizer!

Notes for Success:

Cake flour may be hard to come by for some people CLICK HERE FOR MORE INFO
Or just use all all purpose flour instead

Gluten Free flour can also be substituted with a 1:1 blend like Bob’s Red Mill *not sponsored

This is a building on recipes project so that means there are several recipes to prepare before we get to building the cake
If you give yourself a couple days to prep in advance the whole task will seem less intimidating!

WATCH HOW TO MAKE THIS CAKE!

Vegan Black Forest Cake

Chocolate cake layers soaked with cherry compote & billowy whipped cream! The chocolate bark really makes this cake stand out!

Prep Time 3 hours hrs

Cook Time 35 minutes mins

Total Time 3 hours hrs 35 minutes mins

Ingredients  

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For the Chocolate Cake

• 2 cups All Purpose Flour 250g
• 1 cup Cake Flour *see notes 120g
• ½ cup Natural Cocoa Powder 45g
• 2 cups Granulated Sugar 400g
• 1 teaspoon Salt 6g
• 2 teaspoons Baking Soda
• 2 teaspoons Apple Cider Vinegar 10ml
• 2 teaspoons Vanilla Extract 10ml
• ¾ cup Vegetable Oil 177ml
• 2 cups Brewed Coffee (or water) 480ml

For the Cherries

• 1 lb Fresh or Frozen Cherries
• ¼ cup Sugar
• 1 cup Kirschwasser Cherry Brandy 240ml

Instructions 

• BE SURE TO READ THE ENTIRE INSTRUCTIONS & WATCH THE VIDEO BEFORE BEGINNING THIS CAKE AS SOME ITEMS MUST BE PREPARED THE DAY AHEAD

• Preheat the oven to 350℉ & grease & parchment line 3-7″ cake pans

• For the Cake Sift both flours, baking soda, salt & sugar together in a large mixing bowl.

• Combine the natural cocoa powder with the hot coffee & then add the vinegar, oil & the vanilla extract.

• Pour the wet ingredients into the sifted dry ingredients & whisk vigorously with a hand whisk until smooth (about 20 strokes)

• Bake immediately for approximately 25-30 minutes or until a toothpick inserted into the center comes out with moist crumbs

• Be sure to read the whipped cream article for my homemade recipe before beginning this recipe: or choose your favorite store brand *you will need a total of 4 cups fully whipped cream for this entire cake

• For the Chocolate Bark Temper your chocolate according to my instructions in the video linked above the recipe & then spread it out onto a parchment lined sheet pan to about 11″ X 6″

• Let it almost set then roll up the paper on the short end & refrigerate this rolled up log until needed

• For the Cherries reserve 10 of the best cherries with their stems for the garnish of the final cake & chop the rest of them into small bite sized pieces, place in a bowl with the sugar

• Add the Kirshwasser & let macerate in the refrigerator overnight OR if you are not working ahead, you can quickly simmer the entire mixture over a very low heat in a small sauce pot until the sugar dissolves

• Assemble the cake as shown in the video

Video

Notes

Be sure to read the notes for success above the recipe for best results! 
Storage Black Forest Cake should be stored in the refrigerator at all times. It will stay fresh for up to 5 days