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ā€“+ servings
black-forest-cake

Vegan Black Forest Gateau | Black Forest Cake and Cupcakes

Quick, easy, tasty, and vegan... there is no reason not to try it!
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting time for cake to cool down: 2 hours
Total Time: 2 hours 45 minutes
Course: Dessert
Cuisine: American, british, Indian, Italian, Mediterranean
Diet: Low Calorie, Low Lactose, Vegan, Vegetarian
Keyword: Black Forest Gateau, Vegan Black Forest Cake, Vegan Chocolate Dessert, Vegan Dessert, Vegan Sponge Cake
Servings: 8 portions
Calories: 344kcal

Ingredients

For the vegan sponge cake

  • 150 g All-Purpose Flour Plain Flour
  • 150 g Caster Sugar
  • 30 g Cocoa Powder
  • 4 g Bicarbonate of Soda
  • 2 g Salt
  • 60 ml Sunflower Oil or a flavorless oil, like vegetable oil
  • 10 ml Maple Syrup
  • 5 ml Cider Vinegar
  • 180 ml water

For the Cherry Jam Filling

  • 200 g of Tinned Pitted Black Cherries
  • 2 tbsp Water use some from the tinned black cherries
  • 30 g Caster Sugar

For the Whipped Crem Topping

  • 100 ml Vegan Whipping Cream
  • 30 g Icing Sugar

For decorating

  • 50 ml Hazelnut Milk or any other non-dairy alternative
  • 50 g Vegan Dark Chocolate Chips
  • 100 g Tinned Pitted Black Cherries
  • 100 g Blackberries
  • 5 g Icing Sugar
  • 5 g Dark Cocoa Powder

Instructions

  • Start with preheating the oven to 180 degrees Celsius, 350 degrees Fahrenheit, or Gas 4.
  • Start by preparing the sponge: Mix together and sieve all of the dry ingredients for the sponge and put them in a large bowl; add the liquid ingredients and mix well, until a uniform semi-liquid batter is formed. No lumps should be visible and the mix should be smooth.
  • Prepare an 18 cm in diameter cake tin (7 inches): lay greaseproof paper at the bottom and lightly grease the sides with vegetable oil. Pour the cake batter in and put it in the oven to bake: opt for a middle shelf and it will be ready evenly in about 30 minutes. To ensure it is cooked make sure a toothpick inserted in the middle of the cake, comes out clean and that the sides of the cake have slightly shrunk from the tin.
  • Once the cake is ready, remove it from the oven and allow it to cool down before proceeding to the next step.
  • Prepare the middle Cherry Jam Filling: thinly slice the cherries and put them in a small pot on a low flame, add the sugar and two tablespoons of the water from the tinned cherries (or regular water if you drained it out); mix this well continuously until it starts thickening and it becomes a light jam. This should take about 5 minutes. Once the desired consistency is reached, remove from the heat and allow to cool.
  • Prepare the Whipped Cream Topping: whip the cream and icing sugar together until they form strong peaks and strong enough to be used to decorate. On a medium/high speed, this should take about 3-5 minutes.
  • Start composing: Ensure the vegan sponge cake is flat enough, so if while baking the top created a bit of a mountain, slice it down to make it a bit more even then proceed as follows.
  • Cut the cake in two horizontally and, using a kitchen brush, wet both of the central sides of the cake with the hazelnut milk; this will ensure the cake remains moist. After that, evenly spread the black cherry jam on the bottom layer and then sprinkle with the vegan chocolate chips. Close the cake by re-positioning the top layer.
  • Decorate: Use a piping bag with a nozzle of choice or a spatula and evenly spread the whipped cream on the cake; to ensure it remains moist for a couple of days, apply a thin layer around it as well. Once this is done, decorate with the cherries and blackberries.
  • Just before serving, mix in a bowl the cocoa powder and icing sugar and, using a fine sieve, spread over the cake. Slice in eight and serve.

Notes

This cake is delicious and easy, but there are a couple of notes Iā€™d like to share to make it even easier and options should you want to change it around.
Starting from the sponge:
- Should you not have apple cider vinegar, you can use distilled white vinegar instead, and it will work the same.
- Should you not have maple syrup, you can substitute this with 1 teaspoon of vanilla extract.
The cherry jam:
- Should you prefer ā€“ or be lucky enough ā€“ to have and use fresh cherries, then you can use these instead. Make sure to use the softest cherries in the bunch.
For the cake composition:
- Ensure the dark chocolate chips you choose to use are vegan, as many brands use some form of dairy. Vegan options are now widely available and taste delicious.
- If you do not use or like hazelnut milk, then you can use another dairy-free alternative such as almond, oat, or soya milk. Almond milk works particularly well with cherries, however, I selected hazelnut as it works well with chocolate.
More:
- You can turn this into cupcakes: to put the cherry filling in the cupcake, form a hole on the top by removing a cone-shaped piece of sponge, put a bit of jam, and cover again with the sponge.

Nutrition

Calories: 344kcal | Carbohydrates: 59g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 290mg | Potassium: 190mg | Fiber: 4g | Sugar: 37g | Vitamin A: 64IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg
Tried this recipe?Let us know how it was!