Dairy Free Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

This showstopper stacks two rich cocoa layers with a glossy, sugar-thickened cherry compote and clouds of billowy coconut whipped cream, all showered with shards of dark chocolate. The cake itself gets its deep, moist crumb from hot brewed coffee and plant-based milk, while a splash of kirsch in the cherry filling brings that classic Black Forest tang. Chilling the coconut cream overnight is the trick to whipping it into soft, stable peaks that hold their shape between the layers and up the sides. Fresh cherries on top add a beautiful finishing touch, making this as gorgeous sliced as it is rich and fudgy in every bite. It's a genuinely satisfying option for a dairy free celebration cake, no one at the table will guess how easy it was to pull off.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 ½ cups organic cane sugar
1 cup unsweetened plant-based milk
1 tbsp apple cider vinegar
½ cup neutral oil (such as canola or sunflower)
1 cup hot strong brewed coffee
2 tsp vanilla extract

For the cherry compote

4 cups frozen pitted dark cherries
3 tbsp organic cane sugar
2 tbsp cornstarch
2 tbsp cold water
3 tbsp kirsch juice or cherry juice

For the coconut whipped cream

3 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp powdered sugar
1 tsp vanilla extract

For serving

2 oz vegan dark chocolate, shaved or grated
1 cup fresh dark cherries with stems (optional)

Instructions

1
The night before baking, place the 3 cans of full-fat coconut milk in the refrigerator upright. This allows the solid cream to separate from the liquid.
2
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

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