Description
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.
Ingredients
CHOCOLATE 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
CHERRY LIQUEUR SOAK
- 2 tbsp. cherry liqueur *
- 2 tbsp. cherry juice or syrup **
COCONUT WHIPPED CREAM
- 2 cans (800ml) coconut cream ***
- ½ cup (60g) icing sugar
- ½ tsp. vanilla extract
CHERRY FILLING & CAKE DECOR
- 3 cups (600g) frozen, canned, or fresh cherries
- semi-sweet chocolate shavings
Instructions
CHOCOLATE CAKE
- Preheat the oven to 350 degrees and prepare four 6 inch round cake pans with non-stick baking spray.
- In the bowl of the stand mixer, mix together all the dry ingredients with the whisk attachment until fully combined.
- Add in the milk and oil and mix until just combined. Be careful not to overmix the batter.
- 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.
- Allow to cool in the pans for 10 minutes and then invert on a cooling rack to fully cool.
CHERRY LIQUEUR SOAK
- Combine the cherry liqueur and cherry juice or syrup in a small bowl.
- With a pastry brush, gently brush on each cooled and leveled cake layer.
COCONUT WHIPPED CREAM
- Chill the canned coconut cream overnight in the fridge. Do not shake the can to mix.
- Chill the mixing bowl and beater in the freezer for 10 minutes before preparing the coconut whipped cream.
- 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.
- With the mixer on medium, beat the hardened coconut cream for approximately 30 seconds until smooth and creamy.
- 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.
CHERRY FILLING
- Thaw the cherries if using frozen. Save the juice for the soak.
- Cut or slice each cherry approximately in half.
CAKE ASSEMBLY
- Place a leveled layer of cherry liqueur-soaked chocolate cake on a plate, cake board, and/or cake turntable.
- Top with approximately 1 cup of coconut whipped cream and spread evenly.
- Gently place approximately ¾ cup of chopped cherries on top of the coconut whipped cream and add some of the chocolate shavings.
- Repeat with the remaining layers.
- 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!
Notes
* 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
Nutrition
- 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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