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A slice of vegan Black Forest cake sits on a plate.
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Vegan Black Forest Gateau

You will love this indulgent vegan black forest gateau (aka, cake) recipe. It's a rich, chocolatey cake topped with cherry sauce and whipped cream. Every bite delivers the perfect texture and flavors!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 50 minutes
Servings 14 slices
Calories 523kcal
Author Marly McMillen

Equipment

Ingredients

  • 2 cups granulated sugar (you can use 1/2 granulated and 1/2 brown)
  • 3 cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder (natural, not dutch processed)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2 tablespoons apple cider vinegar
  • ⅔ cup vegetable oil (see note)
  • 1 teaspoon coffee extract (see notes)

Cherry Filling

  • 3 cups fresh cherries
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons maraschino cherries juice (substitute cherry liqueur)

Chocolate Ganache

  • ½ cup plant-based creamer
  • 4 oz bar semi-sweet chocolate (dairy-free), finely chopped
  • 1 tablespoon agave nectar (substitute maple syrup or light corn syrup)

Whipped Cream

  • 2 cups vegan whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
Cups - Metric

Instructions

For the Chocolate Cake:

  • Preheat oven to 350°F/175°C. Coat 3 round cake pans (8-inch works best) with vegetable cooking spray. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
  • Combine dry ingredients in a large mixing bowl, including sugar, flour, cocoa powder, baking soda, and salt.
  • Stir together water, vinegar, vegetable oil, and coffee extract in a small bowl. Pour the water mixture into the flour mixture.
    A hand holds a pyrex dish full of liquid, pouring it into a bowl with a cocoa powder mixture.
  • Stir until combined.
    A hand holds a spatula, stirring cake batter in a bowl.
  • Use a whisk to ensure no large flour clumps are left in the batter.
    A hand holds a wire whisk, stirring chocolate cake batter in a bowl.
  • Pour the batter equally into the prepared pans.
    A hand holds a bowl of chocolate cake batter, pouring it into a prepared round cake pan.
  • Bake for 20 to 25 minutes until the edges have pulled away from the sides of the pan and the center of the cake is set. A tester inserted in the center should come out clean.
  • Remove cakes from the oven and allow them to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely.
  • Once cakes are cool, use a serrated bread knife or cake slicer to cut off the top, domed part of the cake. Reserve the slices for serving over ice cream.

For the Cherry Filling:

  • Pit the cherries.
  • Combine pitted cherries, sugar, cornstarch, and maraschino cherry juice in a saucepan. Stir it together, then place over medium heat. Cook until it begins to boil. Reduce heat to simmer and cook for 2 to 3 minutes until thickened.
  • Remove from heat. Transfer to a lidded container and refrigerate for 30 minutes, until cool.

For the Chocolate Ganache

  • Heat plant-based creamer in a microwave in 30-second increments until hot, but not boiling.
  • While the creamer heats up, add chocolate chunks to a bowl and stir in syrup. Pour the hot creamer over the chocolate, cover, and set aside for up to 3 minutes to allow the chocolate to melt. Then stir until creamy. Set aside to cool for 10 to 15 minutes.

Vegan Whipped Cream

  • Add the vegan whipping cream, powdered sugar, and vanilla to a mixing bowl. If using a stand mixer use the whisk attachment. Whip for several minutes, until soft peaks form, around 3 minutes.

Cake Assembly

  • Place one of the cake layers on a serving plate. Top with a generous amount of cherry filling, spreading it evenly over the cake.
    Cherry sauce is being spread with a spatula over a single chocolate cake layer.
  • Top with a large dollop of vegan whipped cream. Add the second cake and repeat the layers. Repeat again with the third cake and repeat the layers, finishing with cherry sauce.
    A spatula drops a dollop of whipped cream over cherry sauce on a chocolate cake.
  • If the whipped cream leaks outside of the layers, use a spatula to spread it evenly around the edges of the cake. Add additional whipped cream to create an even layer of "frosting" around the sides of the cake, allowing some of the chocolate cake to show.
  • Drizzle chocolate ganache over the top. Top with more whipped cream and whole cherries.
  • Refrigerate the entire cake for 30 minutes to an hour (or even several hours) before cutting into slices.

Notes

Coffee extract is optional but it enhances the chocolate flavor in the cake. You can substitute an equal amount of instant coffee.
Vegan creamer or vegan half and half is recommended for the ganache, but you can substitute full-fat coconut milk or even soy milk.

Nutrition

Calories: 523kcal | Carbohydrates: 77g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.004mg | Sodium: 338mg | Potassium: 160mg | Fiber: 3g | Sugar: 51g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg