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Vegan chocolate Gateau
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5 from 5 votes

Vegan Black Forest Cake

Indulgent, decadent and chocolatey, this vegan black forest cake is a complete plant-based version of the scrumptious German dessert.
Prep Time1 hr 30 mins
Cook Time1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: German
Servings: 12 people
Calories: 528kcal
Author: Adriana Z.


...for the sponge...

*alternatively you can use 1/2 cup of applesauce

    ...for the filling...

    ...for the decoration...


    • Preheat the oven at 180°C (350°F).
    • Make the vegan egg by combining 2 tbsp of ground flax seeds with 6 tbsp of water, and set aside (alternatively you can use 1/2 cup of applesauce and add with the liquids).
    • Stir the apple cider vinegar into the soy milk and set aside.
    • In a large bowl weight all the dry ingredients: flour, sugar, cocoa, baking powder, baking soda and salt.
    • Make a hole in the middle and add the vegetable oil, the egg replacement, the vanilla, the cherry syrup (or booze) and the vegan buttermilk, and give a little stir.
    • Bring the water to a boil, and add to the cake mixture. Whisk vigorously to a smooth batter.
    • Add the optional dark chocolate chips now, and combine into the batter.
    • Line three-8inch round hinged moulds with baking paper, and pour into each one 1/3 of the batter*.
    • Bake for 40 minutes or until the wooden skewer comes out dry from the cake. Once cooked, allow to cool completely at room temperature.
    • For the chocolate barks: melt** 2/3 of the chocolate (finely chopped). Remove from heat and stir in with a spatula the remaining 1/3 until it's all well melted and smooth.
    • Line one large piece of parchment paper on your working surface. Pour over the melted chocolate and spread it with a spatula into a thin (2-3 mm) layer***.  Roll up from the short side of the parchment, and place in the fridge or freezer until firm.
    • Add the vegan whipping cream and the powdered sugar to a bowl, and whisk it into stiff peaks.
    • Place the first disk of chocolate sponge on the bottom, spread over around 2/3 of the vegan whipped cream and half of the preserved black cherries cut in halves.
    • Repeat for another layer.
    • Top the cake with the last disk of chocolate sponge, and coat both the top and sides with a thin layer of cream.
    • Decorate the top by piping some whipped cream kisses around the cake and the sides with the tempered chocolate barks.
    • Finish with (literally!) the cherry on the cake, by placing the fresh cherries in the center of the cake.
    • Refrigerate the cake for at least 2 hours before serving (better if overnight).


    *Alternatively, if you have regular cake tins you can lightly butter the sides and bottom and coat with a bit of cocoa powder to help demould the cakes.
    You can also use only 1 or 2 tins deep edged tins, divide the batter accordingly and slice the layers manually. In both cases you will have to increase the cooking time of at least 15 minutes (up to 30 if using only 1 mold!).
    **To melt the chocolate you can use 2 methods:
    Bain-Marie - by placing the bowl with chocolate over a simmering water pot. You have to be very careful NOT to boil the water to prevent splashes and drops ending up in the chocolate as this will compromise the whole outcome.
    Microwave (my preferred one) - by microwaving the chocolate at 50% of the power (300-400max W) in 20-30 seconds intervals, stirring with a spatula after every interval, until completely melted (this will take 1 to 3 minutes depending on the amount of the chocolate and the size of the chunks/shavings).
    Please note that the temperature of your home can compromise the result. The best environment to work with chocolate is cold-ish room, with temperatures ideally at room temperature or below, with low humidity.


    Calories: 528kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 1mg | Potassium: 273mg | Fiber: 5g | Sugar: 42g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 4mg