This vegan Black Forest Cake has all the moist, delicious flavour of the 1970s classic gateau - but it's easy to make. The rich, fluffy vegan chocolate sponge is filled with dairy free cream and decadent cherries in syrup. It's a showstopper of a cake.
Vegan Black Forest Cake
Growing up, my parents often made Black Forest Cake.
I've always loved the delicious combinations of zesty sweet cherries alongside rich chocolate - and the thick cream is, literally, the icing on the cake.
So I was thrilled to come up with this incredible Vegan Black Forest Cake.
It has all the right flavors but in a dairy-free and eggless cake.
The three layers make it a super special showstopper of a cake, but actually it's really quite easy to make!
I used my popular vegan chocolate cake recipe as a starting point, then added the classic cream and cherry fillings.
There is something so wonderful about a chocolate cherry cake!
Vegan Cake
I’ve been experimenting with vegan baking for a few years now and I’ve been pleasantly surprised to discover that you can make a fluffy, moist dairy-free and eggless cake.
You don’t even need to substitute the eggs with chia seeds or flax.
Sure, they’d add extra nutrition to the cake, but you can make a decadent, moist cake without them.
I’ve made the sponge recipe that I’ve used in this Black Forest gateau dozens of times.
It’s a real crowd pleaser and every bit as good as non-vegan, if not better.
It’s light and airy with a soft crumb.
Add to it layers of cream and a rich cherry sauce and it’s a retro-tastic 1970s dream.
So, celebrate something or celebrate nothing. But let’s all eat cake. You never know, it might change your life.
Try some of my other vegan cake recipes:
Vegan Lemon Cake
Vegan Vanilla Cake
Easy Vegan Chocolate Cupcakes
Vegan Victoria Sponge Cake
Vegan Kale Orange Cake
How to make Vegan Black Forest Cake - step by step tutorial
Scroll down for the full detailed recipe in the recipe card.
Vegan Chocolate Cake
1:Stir the lemon juice into the milk and set aside.
2: Melt the dairy free butter and syrup together in a pan.
3: Sift the dry ingredients together into a large bowl.
4: Pour the milk and melted margarine mixture over the flour mixture and stir until it becomes a smooth batter.
5: Divide the batter into three 20cm/8" round baking pans and bake for 30-35 minutes.
Cherry Filling and Vegan Chocolate Ganache
6: For the cherry filling: drain the cherries, reserving 3 tablespoon of the juice. Heat the jam in a small pan, then stir in the drained cherries, remove from the heat and allow to cool.
7: For the vegan chocolate ganache: heat the dairy-free cream in a saucepan until hot but not boiling, then add the chocolate.
8: Remove from the pan from the heat and stir gently until the chocolate is melted and the mixture is smooth. Place in the refrigerator to cool and thicken.
Assemble the Cake
9: Place one cake layer onto the serving dish/cake stand and squirt with the cream to cover. Then spoon on half of the cherry filling. Repeat with the next layer.
10: Prick the top layer of cake gently with a fork to create small holes and sprinkle the reserved cherry juice onto it. Place the top layer onto the cake and spread it with the chocolate ganache. Pile the top with fresh cherries.
Tips for making Vegan Black Forest Cake
- If you want the cake to be a bit more solid and hold up longer, swap the vegan squirty cream for this vegan vanilla buttercream
- Make it gluten-free by using gluten-free flour.
- You can freeze the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months.
- You can substitute the cherry filling, for canned cherry pie filling (check it's vegan).
- Make sure the cake layers are completely cold before adding the cream or the cream will melt.
- Vegan dairy-free cans of squirty whipped cream can be found in most supermarkets and major grocery stores.
- If you're just looking for a plain two-layer cake, try my chocolate vegan cake.
Get the Vegan Black Forest Cake Recipe
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📖 Recipe
Vegan Black Forest Cake
Ingredients
- 1 ¾ cup (450ml) dairy-free milk almond, soy, oat etc..
- 1.5 tablespoon lemon juice
- 1 cup (225g) dairy-free margarine/butter
- 4 tablespoon golden syrup or corn syrup/maple syrup
- 3 â…“ cups (415g) all-purpose (plain) flour
- 1 ¼ cups (250g) granulated sugar
- 5 tablespoon unsweetened cocoa powder
- 2.5 teaspoon baking powder
- 2 teaspoon bicarbonate of soda
For the cherry filling
- 4 tablespoon cherry jam
- 15 oz (425g) can of pitted black cherries
For the cream filling
- 1 can of vegan squirty cream available in most major supermarkets
For the chocolate ganache
- ¾ cup (200ml) vegan cream oat or soy cream work well
- 7 oz (200g) dark chocolate chopped into small pieces
To decorate
- 3 tablespoon reserved cherry juice
- Fresh cherries to decorate the top of the cake
Instructions
- Preheat the oven to 350° F / 180° C. Lightly grease 3 x 8inch (20cm) round baking pans.
- Stir the lemon juice into the milk and set aside.
- In a pan over a medium heat, melt the margarine and syrup together. Set aside to cool slightly.
- Sieve the flour, sugar, cocoa, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl.
- Pour the milk and melted margarine mixture over the flour mixture and stir until it becomes a smooth batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the cherry filling
- Drain the cherries, reserving 3 tablespoon of the juice. Heat the jam in a small pan, then stir in the drained cherries, remove from the heat and allow to cool.
For the chocolate ganache
- For the chocolate ganache, heat the vegan cream in a saucepan until hot but not boiling, then add the chocolate. Remove from the pan from the heat and stir gently until the chocolate is melted and the mixture is smooth.
- Pour the ganache into a bowl and place in the refrigerator to cool and thicken.
To assemble
- When the cakes and cherry filling are completely cool, squirt the cream on in an even layer, spreading with a knife if necessary, then spoon half of the cherry filling onto the bottom layer. Add the second layer of cake and repeat.
- Prick the top layer of cake gently with a fork to create small holes and sprinkle the reserved cherry juice onto it. Place the top layer onto the cake and spread it with the chocolate ganache. Pile the top with fresh cherries.
Notes
- If you want the cake to be a bit more solid and hold up longer, swap the vegan squirty cream for this vegan vanilla buttercream
- Make it gluten free by using gluten free flour.
- You can freeze the cake layers, without cream or cherry filling. Wrap them well and freeze for up to 3 months.
- You can substitute the cherry filling, for canned cherry pie filling (check it's vegan).
- Make sure the cake layers are completely cold before adding the cream or the cream will melt.
- Vegan dairy free cans of squirty whipped cream can be found in most supermarkets and major grocery stores.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Kate x
Nancy Lewis
Can you assemble this a day ahead
Natasha Mairs
oh my!! this looks so nice!! I never even knew that made vegan squirty cream!!
Rachael
This looks absolutely amazing! I have decided over the last week or two that I want to start eating and cooking way more vegan food! I have discovered that cutting certain foods out of my diet hasn’t been as hard as I imagined, and as an already-vegetarian, I’m so keen on trying new vegan recipes. This looks like one I could totally coax the family into trying too, thanks for the recipe!
Louise
This looks amazing! I do Veganuary every year and have been an on/off vegan for the last few years but have never found the guts to attempt to make a vegan cake. This looks like it'll be worth the effort though! x
Louise
This looks absolutely delicious. I was never a fan of Black Forest Gateaux as a kid, but I'm willing to give this cake a try as an adult 😉
Louise x
Jess Howliston
Oh my gosh this looks absolutely delicious! Black Forest cakes is one of my favourites too, I love the cherry, chocolate and cream combination. With all those layers and glistening cherries this one looks like a real showstopper!
Nicolette Lafonseca
Frozen black forest gateau was my childhood. I was always told off for eating it before it had been fully defrosted. This blows that memory out of the water I am definitely makinging this
kim
This looks so scrumptious and would be perfect for Valentine's Day!
Anna | Once Upon A Food Blog
Wow - this looks amazing! A real show stopper! I had no idea that you can buy vegan 'squirty' cream. I'm loving the fact that it's so much easier to cater for special diets nowadays!
MELANIE EDJOURIAN
This sounds amazing and I love that it's vegan. I've not heard of dairy free milk other than soya, rice milk etc. I wonder if those can be used instead.
Kate Hackworthy
Hi Melanie - you can use your favourite dairy free milk - soy, almond, oat, cashew etc... Happy baking!
Jacqueline Debono
Black Forest is definitely one of my favourite cakes. I just love the combination of cherries and chocolate. Great to have a vegan recipe for it! That way everyone can enjoy it!
Bintu | Recipes From A Pantry
This looks truly spectacular. Black Forest cake is one of my favourite things ever and I bet this is so delicious! I'd love a slice..or two..right now!
Danielle
This is such a stunning cake. Black Forest is my favourite kind of cake and we always make one at Christmas time.
Demeter
I am loving all of these lovely layers! This would definitely be a showstopping dessert!
Emma Raphael
I think this has to be one of my most favourite cakes. We used to live in Bavaria and actually went to the Black Forest especially for this cake, I think I had about ten slices over the weekend. Really great to have a vegan version, thank you!