In this black forest cake eggless recipe I'm going to share with you how to make a black forest cake at home, that's completely vegan and gluten free! And I promise you would never have known this cake didn't contain any eggs, dairy or gluten!
One of the main reasons I believe this vegan chocolate cake best, is because its so simple. It's a one bowl recipe which means everything get's gradually mixed into one single bowl without the need to mix the wet and dry ingredients separately and then mix the two together. Which also means less clean up!
Another great thing about this black forest cake easy recipe is how fun it is to decorate. The chocolate shards surrounding the cake is simply melted chocolate smoothed out on a sheet of greaseproof/parchment paper and then rolled. So once it's set it reveals long rustic broken shards, that are placed around the cake to create a sort of fence.
The black forest cake cherry filling in the centre of the cake layers, makes the cake extremely moist, and enhances the chocolate flavour. The cherries and cream complement the chocolate beautifully.
The black forest cake eggless recipe
This simple recipe for black forest cake is slightly different to the other chocolate cake recipes I've shared here on Whisk Me Free. Take for example my chocolate bundt cake contains apple sauce, which I understand may be a little difficult for everyone to get their hands on, as it's not a very common pantry ingredient. Which is why I decided to share this recipe, which I can garuntee contains ingredients nearly everyone has in the kitchen. Simple ingredients like, flour, sugar, water, vinegar and cocoa powder. You don't even need any milk!
If you're looking for more gluten free and vegan chocolate cake recipes to add to your baking list, I would highly recommend trying my Epic Sticky Toffee Pudding, it's extremely decadent and moorish and perfect to make any day just that little bit more special.
- The black forest cake eggless recipe
- Baking Free From 101
- Top tip
- How make black forest cake
- Trending Posts
- The Easiest 2 Ingredient Pain au chocolat And It's Vegan!
- The Easiest Quick 5 Ingredient Vegan Tarte Tatin
- Super Easy Creme Brulee Blondies - And It's Vegan!
- Biscoff Cream Cake: A Quick and Easy Vegan Dessert
- Gluten Free flour
- Baking Powder
- Cocoa powder
- Apple cider Vinegar
- Vegetable oil
- Fine and Raws Sweet Hazelnut Spread
- Frozen Cherries
- Plant based double cream
- Vegan chocolate
- Fresh Cherries
See the quantities on the recipe card below.
If you'd prefer not to make this cake Gluten free, simply substitute the gluten free flour for normal self raising flour, the quantities remain the same.
Store in the fridge for up to 3 days. You may also store the cake sponges prior to layering and creaming in the freezer for up to 6 months - just make sure to properly wrap your cakes in clingfilm/plastic wrap before freezing and defrost before layering.
Master the art of baking GF, DF & Vegan
Baking Free From 101
It's really important the cake is completely cool before layering, as applying the cream onto a warm cake, wouldn't be a good idea it will cause the cream to melt and Mae everything slide off.
How make black forest cake
- 2 cups Gluten Free flour
- 1 ⅓ cup Sugar
- 1 teaspoon Baking Powder
- ⅓ cup Cocoa powder
- ½ tablespoon Apple cider Vinegar
- ½ cup Vegetable oil
- 1 ⅓ cup Water
- ⅓ cup Fine and Raws Sweet Hazelnut Spread
Cake Filling & Decoration
- 1 cup Frozen Cherries
- 1 cup Plant based double cream
- 1 cup Vegan chocolate
- 1 cup Fresh Cherries
- Preheat oven to 180°/ 350°F Gas mark 4. Grease two 4 inch round cake tins and line with greaseproof/parchment paper.
- Begin by mixing the flour, cocoa, sugar and baking powder into a bowl until completely combined.
- Next pour in the oil, water and vinegar. Mix until smooth. Then add the chocolate hazelnut spread and mix until incorperated.
- Pour the batter evenly into the prepared cake tins and bake for 25-30 mins or until a skewer comes out clean with a few cake crumbs.
- As the cake cools, heat the cherries on low heat, in a pan until they soften and release some of its juice.
- In a clean bowl whip the plant based cream until thick, being careful not to over whisk.
- Next melt the chocolate in the microwave at 30 second intervals until melted then spread it thinly onto a baking tray lined with parchment paper. Then roll the parchment paper up and set it in the fridge for 10 minutes.
- Once the cakes have cooled, spread some cream onto one of the cake layers and the top with the soft cherries. Sandwich the 2nd cake layer on top and cover the entire cake with the remaining cream.
- Remove the rolled chocolate from the fridge, unroll it and it should reveal long broken chocolate shards. Place these around the cake and then top the cake with fresh cherries.
- All that's left now is to slice and enjoy!
© Whisk Me Free. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.