Vegan Black Forest Cake
Prep time
Bake time
Total time
I Do not recommend to HALVE the recipe for the soy milk whipping cream. There is some truth in the saying "strength in numbers" and it seems the people having problems with this recipe are the ones who have halved the recipe. Just make the full amount, trust me you will love it so much it will not go to waste!
Serves: serves 8-10
  • For the Chocolate Cake
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • Natural Cocoa Powder 8 Tablespoons
  • Granulated Sugar 2 cups (400g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 2 teaspoons
  • Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 2 teaspoons
  • Vegetable Oil ¾ cup (177ml)
  • Strong Brewed Coffee 2 cups
  • For the Whipping Cream **Good Idea to CLICK HERE before proceeding!
  • Soy Milk 2 cup (474ml)
  • Coconut Oil melted 2 cup (454g)
  • Granulated Sugar ½ cup (100g)
  • Xanthan Gum ½ teaspoon
  • Vanilla Extract 3 teaspoons (15ml)
  • For the Chocolate Bark
  • 12oz - 1lb Semi Sweet Chocolate Couverture *Tempered
  • For the Cherries
  • Fresh or Frozen Cherries (fresh is better for the garnish on the final cake, but frozen is fine for the filling) 1Lb
  • Sugar ¼ cup
  • Kirschwasser Cherry Brandy 1 cup
  1. For the Cake Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
  2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into 3 greased and parchment lined 7" x 2" cake pans
  5. Bake immediately in a preheated 350°f oven for approximately 35 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. For the Whipping Cream Combine everything in a high speed blender and blend for about 20 seconds
  7. Pour into a clean container and refrigerate until cold preferrably overnight (I sometimes speed the process and place in the freezer for about an hour but not so it is getting hard)
  8. Whip with a balloon whop attachment for about 3 minutes until soft peaks form, be careful not to over whip or it will get really tight.
  9. If you do over whip, you can add a little more soy milk and fold in by hand to loosen the cream
  10. For the Chocolate Bark
  11. Temper the chocolate and then spread it out onto a parchment lined sheet pan to about 11" X 6"
  12. Let it almost set then roll up the paper on the short end and refrigerate until needed
  13. For the Cherries
  14. reserve 10 of the best cherries with their stems for the garnish on the final cake
  15. Chop the rest of the fresh or frozen cherries into ¼'s and place in a bowl with the sugar
  16. Add the Kirshwasser and let macerate in the refrigerator overnight OR if you are not working ahead, you can quickly simmer the entire mixture over a very low heat in a small sauce pot until the sugar dissolves
  17. Assemble the cake as shown in the video
Black Forest Cake should be stored in the refrigerator at all times. It will stay fresh for up to 5 days

WHIPPED CREAM:: If you over whip the cream it will get grainy so be careful to just whip to soft peaks. I find that we are so used to whipping cow cream that we are looking for the same results, this is not the case here, you will get very soft peaks, and then it will thicken over time & in the refrigerator on the finished cakes or even as you are icing it, you will see it gets more stiff.

If you DO over whip though, you can add a tablespoon or two of soy milk and gently fold it in to loosen

**For the stubborn occasion where it just will not whip, I have put the entire container back into the freezer and froze solid. Thawed in the refrigerator and then re-whipped with good results. This of course is not convenient when you need it NOW! So I am now in the habit of preparing the cream 1 day ahead, freezing sold and then thawing to whip just to play it safe
Recipe by Gretchen's Vegan Bakery at