Black Forest Cake Vegan Chocolate Cherry Cake
 
Prep time
Total time
 
I am using a ¼ sheet cake pan to bake the cake but you can also use a 9" X 13" if that is all you have I have two options for the Chocolate Mousse the one as I show in the video and recipe below OR I have a 2 ingredient Chocolate Mousse Click here
Serves: 5- Individual Desserts
Ingredients
  • For the Chocolate Cake
  • All Purpose Flour ¾ cup + 1½ Tablespoons (106g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt ¼ teaspoon (1½ g)
  • Baking Powder ¾ teaspoon (2.5g)
  • Baking Soda ¾ teaspoons (2.5g)
  • Coconut Oil 3½ Tablespoons (48g)
  • Boiling Water ¾ cup (180ml)
  • Dutch Process or Natural Cocoa Powder ⅓ cup (35g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Chocolate Mousse:
  • Semi Sweet Vegan Chocolate 4ounces (113g)
  • Hot Water or brewed coffee 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Chickpea Water from Canned Chickpeas ¼ cup (60ml)
  • Granulated Sugar 2 Tablespoons (25g)
  • Cream Of Tartar ¼ teaspoon
  • Coconut Milk Full Fat 1 15ounce can (*refrigerated overnight)
Instructions
  1. For the Cake:
  2. Combine ground flax seed with the 4Tbs of hot water and whisk smooth
  3. Let stand for at least 5 minutes to thicken to a paste
  4. Combine the melted coconut oil, ¾ cup boiling water and cocoa powder together and whisk smooth
  5. Add the flax meal and the vanilla extract, whisk smooth
  6. Sift the flour, sugar, baking powder and baking soda with the salt into the chocolate mixture and whisk smooth
  7. Pour batter into a greased and parchment lined ¼ sheet cake pan and bake immediately in a preheated 350°F oven for approximately 18 - 20 minutes or until it springy to the touch when you gently press the center
  8. Cool cake in the pan for about 20 minutes while you prepare the chocolate mousse recipe
  9. For the Chocolate Mousse
  10. Reduce the aquafaba by bringing it to a boil in a small sauce pan, let it boil for 3 minutes. Cool completely in the refrigerator
  11. Meanwhile open the can of coconut milk that has been refrigerated overnight and carefully scoop out the fat that is on topand place in a mixer with a whip attachment, use the coconut liquid for something else (like a smoothie or a recipe that calls for no fat coconut water)
  12. Whip the coconut cream to stiff peaks and reserve in the refrigerator
  13. Melt the chocolate in a large bowl over a double boiler or in a microwave safe bowl
  14. Add the warm brewed coffee to the melted chocolate all at once while whisking vigorously to incorporate well.
  15. Whip the cold aquafaba to stiff peaks while adding the sugar and cream of tartar
  16. Take a small portion of the AF meringue and fold into the chocolate mixture to lighten.
  17. Fold the whipped coconut cream into the mousse then refrigerate the entire mixture until it is firm or until needed.
  18. Assemble the Black Forest Cakes as shown in the video and garnish with more whipped coconut cream **optional and shaved chocolate and marschino cherries
Notes
I like to keep these desserts in the freezer in their acetate sleeves until serving time.
They will keep frozen for up to 1 month

Thaw for about 1 hour before serving

You may also keep them in the refrigerator for up to 1 week in an airtight container or in the acetate sleeves (these are the best for keeping this dessert fresh and free from air)
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/chocolate-cherry-cake/