Vegan and Non-Vegan Version
The Black Forest Gateau is a traditional German dessert that is popular around the world, particularly in the United States, the United Kingdom, and India.
This dish is simple to make and has been modified to accommodate a wider range of dietary restrictions without sacrificing flavour.
For the vegan sponge cake – 300 g All-Purpose Flour Plain Flour – 300 g Caster Sugar – 60 g Cocoa Powder – 2 tsp Bicarbonate of Soda – 1/2 tsp Salt
For the vegan sponge cake – 120 ml Sunflower Oil – 2 Tbsp Maple Syrup – 2 tsp Cider Vinegar – 360 ml water For the Cherry Jam Filling – 24 Sour Cherries in Syrup
For the Maple Syrup Buttercream – 2 Tbsp Cornstarch – 240 ml Milk – 250 g Butter Vegan or Dairy – 250 g White Sugar – 1 Tbsp Maple Syrup Additional ingredients – 50 g Dark Chocolate Chips
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Smooth cupcake batter
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Divide in muffin tins and bake
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Allow the cupcakes to cool before removing
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Then make a hole on the top for the cherries
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Cupcakes with hole
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Add cherry and syrup
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And a few chocolate chips
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Put cornflour and milk in a small saucepan
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On low heat, allow it to simmer until thick
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Once thick, allow to cool down completely
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Ingredients for the maple syrup buttercream
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Add sugar and butter to the food processor
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Mix until the sugar melts in the butter
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Add the thickener and the maple syrup
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Blend buttercream until fluffy and smooth
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Homemade maple syrup buttercream
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Add frosting
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Enjoy!
Only 286 calories in this Black Forest Cake
On July 16, 2006, K&D Bakery created the world's largest Black Forest cake, weighing around 3000 kg.