Vegan Black Forest Cake

Total time3 hr 20 min

Prep time45 min

Cook time35 min

4.6

(27)

This showstopping layered cake proves that skipping dairy and eggs doesn't mean skipping indulgence — not even a little. The chocolate layers get their deep, fudgy character from unsweetened cocoa powder and a cup of hot brewed coffee, while apple cider vinegar stirred into plant-based milk creates a quick buttermilk effect that keeps every crumb tender. Instead of traditional whipped cream, chilled full-fat coconut milk is whipped into soft, billowy peaks that hold up beautifully between the layers and over the top of the cake. A glossy dark cherry compote — thickened with cornstarch and finished with kirsch or cherry juice — delivers that classic fruity punch that makes this dessert so iconic. Shaved vegan dark chocolate scattered over the top gives it that dramatic, bakery-worthy finish. The recipe yields 12 generous slices, making it an ideal centerpiece for a birthday, dinner party, or any occasion that calls for something genuinely impressive. A little overnight planning for the coconut cream is all the prep work this beauty really demands.

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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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