When you are craving cake without all the work, time and fuss!
Black Forest Cake Cookies to the rescue!
Vegan whipped cream and cherry compote for that classic winning Black Forest combination in every bite!
Chocolate Cake Cookies are fluffy and moist
much easier to make than a layer cake and dangerously easier to eat too!
With just 7 ingredients for the cake cookie
and a quick cherry compote that cooks up in minutes while they bake!
Vegan whipped cream practically makes itself at this point and there are so many options to choose from!
HERE I COMPARED ALL THE VEGAN WHIPPED CREAM OPTIONS FOR YOU!
Not sponsored by any product or company below
Notes for Success
Weighing your ingredients with a scale will always give the best results however this is a very simple and forgiving recipe!
In a traditional Classic Black Forest Desserts cherry brandy is a must! Kirschwasser to be exact! Did you know that by German law products specifically named Black Forest Kirschwasser can only be produced from cherries cultivated and distilled in the Black Forest region!
I did not add any brandy to my cherries this time to keep this one alcohol free, but of course add a couple tablespoons if you feel the urge! It’s so fantastic!
Coffee is a natural chocolate enhancer so I always use it as part of the liquid ingredients when making chocolate things! If you do not like to use coffee or do not have it simply replace with more plant milk instead
Using a 2 ounce cookie scoop to ensure that each cookie cake is exactly the same size
Frozen dark cherries was my choice for the compote as they have lots of liquid as they cook and I did not have to add any sugar since they were so sweet. If you are using fresh cherries you may have to add up to ¼ cup water to help the cooking process.
Adding sugar is your option and not necessary for the compote or for the whipped cream. Adjust to your taste preference
Black Forest Cake Cookies
Ingredients
For the Chocolate Cake Cookie
- 4 Tbs Cocoa Powder 24g
- 8 Tbs Vegan Butter 113gg
- 4 Tbs Brewed Coffee 60ml
- 3 Tbs Plant Milk 45ml
- 1 teaspoon Vanilla Extract 5ml
- 10 Tbs Granulated Sugar 140g
- 1¾ cups All Purpose Flour 218g
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Salt
For the Cherry Compote
- 1¼ cups Fresh or Frozen Cherries
- 0-4 Tbs Granulated Sugar
- 1 teaspoon Cornstarch
- 2 teaspoons Water
For the Icing & Garnish
- ½ Recipe Vegan Whipped Cream
Instructions
- First prepare the chocolate cake cookies - Preheat the oven to 350℉
- In a large mixing bowl combine the cocoa powder with the melted vegan butter, hot coffee, & plant milk the vanilla extract whisk smooth.
- Sift the flour, sugar, baking powder & salt directly into the chocolate mixture & mix smooth The batter will be very stiff at first but as you mix by hand with a spatula it will turn to a glossy dough
- Scoop with a 2 ounce scoop onto a parchment lined sheet pan spaced 2" apart then bake for 15 minutes or lightly browning on the edges & not raw inside
- Remove the cookies from the oven & using the back of a tablespoon measure press an indent into the center of each cookie
- Meanwhile prepare the cherry filling by combining the frozen cherries & optional sugar in a small sauce pot over medium heat stirring often to avoid scorching the bottom until the cherries start to break down & release their juices *see notes for fresh cherries
- In a small bowl whisk the water & cornstarch to make a slurry. Once the cherries break down & begin to boil add the slurry to the boiling juice & whisk smooth. Remove from heat & cool to cold
- Once the cookies & compote are completely cold assemble the cookies by whipping your favorite whipped cream with or without sugar then spoon a heaping tablespoon of the cherry compote into each indent & top with whipped cream & chocolate shavings, optional cherry on top
Leave a Reply