It is my pleasure to present my first reader request. Ka-Min had wished via facebook for a vegan Black Forest cake. She would like to make a good friend happy with it. He loves Black Forest cake, but hasn’t eaten any since he switched to a vegan nutrition no longer eaten. What? Of course, we need to change that as soon as possible. I was very happy about the request, especially because I am a huge fan of the classic myself.
Black Forest Cake – vegan new interpretation
The basis for a classic Black Forest cake (as you know it from various confectioneries) is a sponge cake base made of lots of eggs, sugar, cocoa, etc. The cake is filled with Cream layers and a cherry pudding. Sounds very yummy, but also takes a lot of time to make the individual layers. Therefore, I have simplified the cake a little, so that you can easily and comfortably make it at home. PS: And you do not even need to be trained as a pastry chef.
For baking, I use two 20cm springform pans, as I’m not a big fan of the classic large 26cm-28cm diameter pies. Rather something smaller, looks somehow schnuckliger and fits quantity-wise also very well for our small family (except my dad is visiting – diagnosis cake addiction!).
Blackforest cake – vegan & gluten free
The filling consists of delicious sour cherries, a little starch and a little raw cane sugar. Here coconut blossom sugar (my absolute favorite sugar) also works great and gives the filling a slightly caramel note.
Ahhhh, I can’t wait to make this yummy cake again. The layers of coconut cream, delicious chocolate dough, and cherry filling is just right up my alley. Delicious with a cup of coffee, simple hot chocolate or vegan golden milk .
Anyway, I’m sure you’ll love this easy vegan Black Forest Cake, it’s:
- Simply made
Well, do you fancy this terrific vegan black forest cake Cherry pie ? I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
simple vegan black forest cake (gluten free)
FOR THE CAKE LAYERS:
- 230 ml Almond milk or another vegetable milk
- 150 g Coconut oil melted: alternatively: another tasteless oil
- ½ tbspn Baking soda
- 1 tbspn Apple cider vinegar
- 200 g gluten free flour mix if not gluten-free use light spelt flour
- 100 g Almond flour
- 150 g Raw cane sugar
- 33 g Cocoa
- ½ tbspn Baking powder
- 1 tbspn Bourbon vanilla ground
- ½ tbspn Salt
- 1-2 Servings Servings vegan coconut cream I use 2 portions, but one is also enough to roughly disguise the cake
- Optional: 40g melted chocolate
- Optional: chocolate shavings
- Make 1-2 servings of coconut cream according to directions and store in refrigerator.
- Preheat the oven to 180degrees and grease two 20cm diameter baking pans or springform pans with a little coconut oil and dust with cocoa powder (optional). Alternatively, when using a springform pan, cover the bottom with baking paper and grease only the sides lightly.
- FOR THE CAKE LAYERS Add almond milk, coconut oil and apple cider vinegar to a large baking bowl. Add the baking soda and stir. The liquid should now begin to foam slightly.230 ml Almond milk or another vegetable milk, 150 g Coconut oil, ½ tbspn Baking soda, 1 tbspn Apple cider vinegar
- Place a sieve over the bowl, sift in flour, almond flour, then add cane sugar, cocoa, baking powder, vanilla and salt and stir gently until everything is combined into a uniform dough. NOTICE:Do not stir too long, otherwise you will literally stir the leavening power of the natron out of the dough again. Small lumps dissolve during the baking process.200 g gluten free flour mix, 100 g Almond flour, 150 g Raw cane sugar, 33 g Cocoa, ½ tbspn Baking powder, 1 tbspn Bourbon vanilla, ½ tbspn Salt
- Divide the batter evenly between the two baking pans and bake for 25-30 minutes.
- FOR THE KISCH PUDDING FILLING in the meantime, put cherries with juice in a small saucepan. Remove 4 tablespoons of the cherry juice and stir in a small bowl with the cornstarch until smooth. This is important because when added directly to the pot, the starch easily clumps together. Add starch-cherry mixture to remaining cherries and add sugar. Bring to a boil and wait, stirring, until the liquid thickens. Remove from heat, set aside and allow to cool completely.25 g Cornstarch, 15 g Raw cane sugar, 360 g Sour cherries unsweetened
- At the end of the baking time, make stick test with the wooden stick to check if the cake bottoms are ready. If this comes out clean, the cake is ready. If in doubt, turn off oven and let cake layers bake for another 10-15 minutes at residual heat. Remove from the oven and allow to cool completely.
- For the final assembly of the cake, release one bottom from the mold. Leave the other cake layer in the mold and pour the cherry pudding filling, which has cooled to room temperature, into the mold and spread it evenly Place the second cake layer on top and press down lightly. Take away 2-3 tablespoons of the mixture optionally for decorating. Allow to set in the refrigerator for at least 30 minutes and ideally overnight.1-2 Servings Servings vegan coconut cream, Optional: 40g melted chocolate
- After the cooling time has elapsed, carefully remove from the springform pan and, if necessary, use a cake knife to help a little around the edges so that nothing sticks. Transfer to a serving platter and spread the coconut cream evenly over the cake. Here’s a really great tutorial on how to perfectly frost a cake: https://www.youtube.com/watch?v=jP0JAMufmQgOptional: chocolate shavings
- Decorate the lower part of the cake with chocolate shavings and garnish with the remaining custard cherries. Optionally add a little chocolate coating on top, cut into pieces and enjoy immediately!
- Store leftovers in the refrigerator for up to 5 days or in the freezer for up to one month.