“Elegant Vegan German Black Forest Torte: A Rich, Decadent Delight”
Discover a luxurious and delectable vegan twist on the classic German dessert, perfect for special occasions or as a treat for loved ones. Our Vegan Black Forest Torte recipe combines rich chocolate sponge cake with sumptuous cherry compote and silky cashew cream to create an unforgettable experience for your taste buds.
Allergens
Nuts, Soy (due to possible soy lecithin in chocolate)
Ingredients
- 1 1/2 cups all
- purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 cup coconut sugar
- 1/3 cup grapeseed oil or other neutral oil
- 1 teaspoon vanilla extract
- 1 cup pitted medjool dates, soaked and processed into a paste
- 2 cups fresh cherries, pitted and halved
- 1/4 cup water
- 1/2 cup maple syrup
- 2 cups raw cashews, soaked and drained
- 1/3 cup coconut cream
- 2 teaspoons vanilla extract
- 1/2 cup vegan dark chocolate, melted
Instructions
- Prepare the cake layers by whisking together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Set aside.
- In another bowl, mix almond milk, coconut sugar, oil, and vanilla extract until well combined. Add wet ingredients to dry ingredients and stir until just combined.
- Process soaked dates into a paste and fold them into the batter.
- Pour batter into two greased and parchment lined 8 inch cake pans and bake at 350°F (175°C) for 25 30 minutes, or until a toothpick inserted comes out clean. Allow to cool completely.
- For the cherry compote, combine cherries, water, and maple syrup in a saucepan over medium heat. Cook until cherries soften and release their juices, about 15 20 minutes. Set aside to cool.
- Create the cashew cream by blending soaked cashews, coconut cream, and vanilla extract in a high speed blender until smooth and creamy. Chill until ready to use.
- Assemble the torte by placing one cake layer on a serving plate, top with cherry compote and a drizzle of melted dark chocolate. Add second cake layer and repeat layering process. Cover the entire torte in cashew cream and garnish with whole cherries and cocoa powder.
- Chill the torte for at least 30 minutes before serving to allow flavors to meld.
Chef’s Insight
To achieve a velvety smooth cashew cream, use a high-speed blender and add a splash of non-dairy milk if needed.
Notes
Use ripe and juicy cherries for the best flavor and texture in the compote. - For a more intense cherry flavor, consider adding a splash of cherry liqueur to the compote.