Low Iodine Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

4.6

(27)

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
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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