Gluten Free Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

Deep chocolate cake layers get their rich color from cocoa powder and a splash of hot coffee, while apple cider vinegar and plant-based milk create that classic tender, moist crumb. Dark cherries simmer down into a glossy, jammy compote spiked with a touch of kirsch, then get layered between clouds of coconut whipped cream that's been chilled and whipped to billowy peaks. Shaved dark chocolate and fresh cherries on top make this one as striking to look at as it is to eat, with each slice revealing distinct layers of cake, cream, and fruit. The whole thing chills briefly before slicing so every layer holds its shape. It's a showstopper for anyone building a gluten free dessert table, no compromise on the drama or the flavor.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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.

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