Black Forest Cake (vegan & gluten free)
With a sweet cherry filling, a creamy coconut layer, a soft chocolate sponge and a rich ganache drip, my version of the famous Black Forest Cake is the dessert your next dinner party, festive event or birthday celebration needs. It's vegan and easy to make, and can easily be made gluten free for your Coeliac friends. All of the elements can be made in advance and the cake and ganache can be frozen, making it stress-free as well as delightfully delicious!
Ingredients for the cake
- 300ml soy milk
- 1 tsp apple cider vinegar
- 250g self-raising flour (gluten free optional)
- 200g caster sugar
- 30g cocoa powder
- 1 tsp baking powder (gluten free optional)
- Hazelnut extract (optional)
- 1 vegan egg (1 tsp egg replacement powder mixed with 2 tbs water)
- 75g dark chocolate, melted
Ingredients for the filling
- 1 x 400g tin of cherries
- 50g caster sugar
- 2 tbs water
- 1 tbs cherry jam
- 1 tbs kirsch
- 1 x 400g tin of coconut cream, cold
Ingredients for the decorations
- 100g dark chocolate
- 50ml soy milk
- Fresh cherries
- Vegan chocolate wafers (gluten free optional)
Instructions for the cake
- Preheat oven to approximately 190 degrees Celsius and grease a bundt cake tin with vegan butter.
- Combine milk and vinegar in a small jug and set aside.
- In a large bowl, sift together flour, sugar, cocoa and baking powder.
- Pour in milk, extract and egg mixture and chocolate and fold together until just combined.
- Pour into prepared tin, hitting lightly against the kitchen counter a few times to remove air bubbles.
- Place into the oven and cook for approximately 45 minutes, or until an inserted skewer comes out clean and the cake springs back when touched.
- Set aside to cool completely.
Instructions for the filling
- Combine cherries, sugar, water, jam and kirsch into a small saucepan and cook over a low heat.
- Continue to cook until mixture is thick and sticky. Set aside to cool - do not put onto coconut cream until cooled!
- Remove liquid from the coconut tin and place the thick mixture into a bowl.
- Whip coconut cream in a stand of hand-held mixer until thick. It should resemble whipped cream.
- Cut cake into two halves across the middle. Pipe coconut cream onto the bottom part of the cake and top with cooled cherry mixture.
Instructions for the decorations
- Heat milk in a small bowl, add chocolate and whisk until smooth.
- Drizzle over cake, top with cherries and wafers and serve!