Eggless Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

Deep chocolate layers, built with cocoa and a splash of brewed coffee for extra depth, come together in a batter that's whisked, poured, and baked into moist, tender rounds. Between the layers goes a glossy, kirsch-spiked dark cherry compote, thick enough to hold its shape against clouds of coconut whipped cream. The whole cake gets coated in that same billowy coconut cream, then finished with shaved dark chocolate and a scatter of fresh cherries for a classic, dramatic presentation. It's the kind of showstopper that slices into clean, glossy layers every time, with tart fruit balancing the rich chocolate crumb in every bite. Since the base skips eggs entirely in favor of a simple vinegar-and-plant-milk buttermilk swap, this one is an easy pick for an egg free dessert table without sacrificing that classic Black Forest look or flavor.

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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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