Eosinophilic Esophagitis Friendly Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

4.6

(27)

Eosinophilic Esophagitis Friendly Vegan Black Forest Cake

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!