Healthy Vegan Black Forest Cake

This beautiful and delicious cake features soft, fluffy layers of chocolate sponge paired with a naturally sweet cherry filling and light whipped coconut cream frosting. It's a simple, plant-based take on a traditional black forest cake that delivers all the classic flavors but without dairy or refined sugar.

This vegan version of a traditional black forest gateau is the kind of delicious cake that feels impressive but is surprisingly easy to make. The cake batter comes together in one large bowl with simple dry ingredients like flour, cacao powder, and coconut sugar, while the cherry layer simmers into a rich, jam-like filling with maple syrup and dark, sweet frozen cherries like in my vegan chocolate cherry smoothie. Once assembled into a beautiful layer cake, it becomes a show-stopping dessert perfect for holidays, gatherings, or anytime you want something a little extra. 

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Ingredients To Make This Moist Chocolate Cake:

You only need a handful of simple ingredients to make this rich and decadent cake.

• Flour: All-purpose flour creates a soft, tender crumb in the chocolate cake layers.
• Coconut Sugar or Maple Sugar: It naturally sweetens the cake while keeping it refined sugar-free. It's the same unrefined sweetener I use for making my Golden Milk Creme Brulee, another showstopper.
• Cacao Powder: This adds a deep chocolate flavor and richness to the cake base.
• Baking Powder: It helps the cake rise and creates a light, fluffy texture.
• Vanilla Bean Powder: Enhances the overall flavor with a subtle sweetness. I use some in both the cake and the cherry filling.
• Avocado Oil: This neutral, healthy oil keeps the cake moist and soft without dairy or butter.
• Apple Cider Vinegar: Reacts with the baking powder to help create a soft, airy texture.
• Dark Sweet Cherries: This is the base of the cherry filling, bringing natural sweetness and classic flavor. 
• Maple Syrup: Adds sweetness to the cherry sauce while keeping everything naturally sweetened.
• Almond Extract: It gives that signature Black Forest flavor.
• Dairy-Free Whipped Topping: This light and creamy layer balances the rich chocolate cake. You can use store-bought, like in my Soursop Coconut Cream Pie, or make a homemade coconut whipped cream like in my Coconut Banana Cream Pie.
• Anima Mundi Euphoria Elixir: This adds a beautiful, natural color to the filling and enhances the festive vibe of this vegan chocolate cake recipe, featuring potent aphrodisiacs, rich antioxidants, and mood-boosting properties. It's the perfect secret ingredient to make everyone who enjoys a slice feel a tad happier-wink, wink. Use code "NATURALVEGAN" to get 15% off, and also try it out in my Sparkling Euphoria Cranberry Mocktail. 
• Dark Chocolate: Use shaved chocolate or chocolate shavings for the perfect finishing touch.

See the recipe card for quantities.

How To Make It:

Let me show you how easy it is to make this beautiful vegan black forest cake!

• 1. Prepare the Cake Pans: Preheat your oven and line your inch cake pans with parchment paper or greaseproof paper to prevent sticking.
• 2. Make the Cake Batter: In a large mixing bowl, combine all your dry ingredients. Add the wet ingredients and mix until smooth, scraping down the sides of the bowl as needed.
• 3. Bake the Cakes: Divide the batter evenly between the cake tins and bake in the preheated oven until a toothpick comes out clean. Let the cakes cool completely on a wire rack or cooling rack.
• 4. Make the Cherry Filling: In a small saucepan, cook the cherries with maple syrup until soft and juicy. Lightly mash into a thick cherry sauce, then stir in almond extract,  vanilla, and Euphoria elixir.
• 5. Assemble the Cake: Place the first cake layer on your cake base, spread whipped cream frosting, and add a layer of cherry filling. Add the second layer of cake on top.
• 6. Frost & Decorate: Spread the remaining whipped topping over the top layer and finish with a second layer of cherry filling. Then top with chocolate shavings and whole cherries.

Storage: 

• Refrigeration: Store the entire cake in an airtight container in the fridge for up to 4 days.
• Best Texture: This cake tastes even better the next day, once the layers have set.
• Freezing: You can freeze individual slices for longer storage.

Equipment Needed:

• Large Mixing Bowl: For mixing the ingredients.
• Cake Tins or round 8 to 9-inch Cake Pans: For baking the chocolate cake layers.
• Small Saucepan: For making the cherry filling.
• Spatula: For smoothing out the batter.
• Wire Rack: For cooling the cakes.

Recipe FAQs:

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