Black Forest Vegan Chocolate Cake

Allergens

N/A

Ingredients

• 1 3/4 cups all
• purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 cup unsweetened almond milk
• 1/2 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp pure vanilla extract
• 1 cup cherry preserves
• 2 cups coconut cream, chilled
• 1/4 cup powdered sugar
• 1 tsp pure vanilla extract
• 2 cups fresh cherries, pitted and halved

Instructions

1. Begin by preheating your oven to 350°F (180°C). In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add almond milk, vegetable oil, vinegar, and vanilla extract to the dry mix, stirring gently until combined. Pour this mixture into a greased and floured 9 inch round cake pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. In another bowl, beat the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy. When the cake has cooled, cut it horizontally into three layers. Spread cherry preserves evenly between each layer and on top of the cake. Frost the entire cake with the whipped coconut cream. Arrange fresh cherries around the edge of the cake to create a border and place one in the center for an extra touch of elegance.

Chef’s Insight

For an extra touch of German charm, serve the cake alongside a steaming cup of vegan Glühwein (mulled wine).

Notes

To infuse the coconut cream with a hint of cherry flavor, fold in a spoonful of cherry preserves during whipping.