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Four rich layers of dark chocolate cake. Whipped cream between each layer and topped with fresh cherries.

Dairy-Free Black Forest Cake

  • Author: Katie Stymiest
  • Total Time: 1 Hour 25 Minutes
  • Yield: 10 Slices 1x


This Dairy-Free Black Forest Cake is ultra decadent and ultra easy. Four layers of rich chocolate sponge cake soaked with a light cherry liqueur. Topped with fresh coconut whipped cream and real cherry filling. You’ll never go back to store-bought cake after you make this easy and moist Black Forest Cake.




  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (80g) cocoa powder
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 ½ tsp fine sea salt
  • 2 cups (500ml) dairy-free milk, hot
  • 1 cup (250ml) oil


  • 2 tbsp. cherry liqueur *
  • 2 tbsp. cherry juice or syrup **


  • 2 cans (800ml) coconut cream ***
  • ½ cup (60g) icing sugar
  • ½ tsp. vanilla extract


  • 3 cups (600g) frozen, canned, or fresh cherries
  • semi-sweet chocolate shavings



  1. Preheat the oven to 350 degrees and prepare four 6 inch round cake pans with non-stick baking spray.
  2. In the bowl of the stand mixer, mix together all the dry ingredients with the whisk attachment until fully combined.
  3. Add in the milk and oil and mix until just combined. Be careful not to overmix the batter.
  4. Divide the batter equally into the four prepared cake pans and bake for 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs on it.
  5. Allow to cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.


  1. Combine the cherry liqueur and cherry juice or syrup in a small bowl.
  2. With a pastry brush, gently brush on each cooled and leveled cake layer.


  1. Chill the canned coconut cream overnight in the fridge. Do not shake the can to mix.
  2. Chill the mixing bowl and beater in the freezer for 10 minutes before preparing the coconut whipped cream.
  3. Remove the chilled canned coconut cream and carefully open it. Scrape the thicked cream out and into the chilled mixing bowl. Leave any liquid in the can.
  4. With the mixer on medium, beat the hardened coconut cream for approximately 30 seconds until smooth and creamy.
  5. Add in the icing sugar and vanilla extract and mix on medium until smooth and fluffy. This should only take approximately 1 minute. Scrape down the sides of the bowl when necessary.


  1. Thaw the cherries if using frozen. Save the juice for the soak.
  2. Cut or slice each cherry approximately in half.


  1. Place a leveled layer of cherry liqueur-soaked chocolate cake on a plate, cake board, and/or cake turntable.
  2. Top with approximately 1 cup of coconut whipped cream and spread evenly.
  3. Gently place approximately ¾ cup of chopped cherries on top of the coconut whipped cream and add some of the chocolate shavings.
  4. Repeat with the remaining layers.
  5. Decorate as you please. I topped the cake off with fresh cherries and a dusting of chocolate shavings. Due to the nature of whipped coconut cream, I recommend serving this cake right away. If not, trim a plastic straw or wooden dowel and insert it into the center of the cake to add some extra stability. Refrigerate until ready to serve. Enjoy!


* Replace with additional cherry juice or syrup if you are alcohol-free

** Save the juice or syrup from the frozen or canned cherries

*** Replace coconut cream with heavy whipping cream if you are not dairy-senstive

  • Prep Time: 60 Minutes
  • Cook Time: 25 Minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 Slice
  • Calories: 788
  • Sugar: 56 Grams
  • Sodium: 700 Miligrams
  • Fat: 58 Grams
  • Saturated Fat: 31 Grams
  • Unsaturated Fat: 20 Grams
  • Trans Fat: 6 Grams
  • Carbohydrates: 92 Grams
  • Fiber: 6 Grams
  • Protein: 10 Grams
  • Cholesterol: 121 Miligrams

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