Vegan Black Forest Cake
Our vegan Black Forest cake tastes as good as the original! Even if you’re a baking beginner, you can easily bake this dream cake yourself.
Ingredients for Vegan Black Forest Cake:
FOR THE FLOUR:
450 g wheat flour
200 g sugar
1 pinch of salt
70 g baking cocoa
5 tsp baking powder
200 ml sunflower oil
400 ml sparkling water
1 teaspoon vanilla extract
100 g apple puree
6 tbsp cherry brandy
FOR THE FILLING:
1 jar of sour cherries
1 sachet vanilla custard powder
40 g sugar
400 g vegan whipped cream
2 pck. cream stiffener
2 sachets vanilla sugar
A little water
FOR THE DECO:
100 g vegan chocolate chips
Instructions:
Preheat the oven to 350°F top/bottom heat. Line a springform pan (Ø 24 cm) with baking paper. Mix the dry ingredients in a bowl. Mix the sunflower oil, sparkling water, vanilla extract and applesauce and stir into the dry ingredients.
Pour the batter into the springform pan. Pull the dough up a little at the edge so that the base bakes a little flatter. Bake in the preheated oven for about 40 minutes. Don’t forget to test with chopsticks. Take out of the oven, remove from the tin and leave to cool upside down on a cooling rack.
For the filling, drain the cherries, reserving the juice. Remove 20 cherries and set aside. Fill the cherry juice with water to 400 ml and bring to the boil. Take out about 3 tbsp of the liquid and mix with custard powder and 20 g sugar. As soon as the juice boils, remove from the heat, stir in the custard mixture and simmer for approx. 1 min. together with the remaining cherries. Leave to cool.
Halve the cake layers twice horizontally and soak with the cherry brandy. Place the first base on a cake plate (and optionally enclose with a cake ring). Place the cherries on the first layer and spread. Whip the vegan whipped cream with the cream stiffener until stiff, adding the vanilla sugar and sugar.
Cut the cream into quarters. Pour ¼ of the cream onto the cherries and smooth down. Place the second cake layer on top and spread with ¼ of the cream. Spread ¼ of the cream on the third cake layer. Fill the rest of the cream into a piping bag with a star nozzle and pipe onto the cake. Place the rest of the cherries on the cream puffs. Smooth the edge of the cake. Press on the chocolate shavings. Chill the cake for at least 2-3 hours. (The cake makes approx. 12 pieces).
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