Vegan Black Forest Cake

Let’s be honest. If you’re making Black Forest Cake, you’re not here to be subtle. You’re here for layers. Drama. Chocolate. Cherries. Possibly applause.

And yes—this one is completely vegan. No eggs. No dairy. No compromises. Just rich chocolate cake, juicy cherries, and fluffy whipped topping stacked into a showstopper that looks like it belongs in a bakery window.

Ready to build a cake that makes people say, “Wait… this is vegan?” Good. Let’s go.

Why This Recipe Is Awesome

First: it’s deeply chocolatey. Not “hint of cocoa.” We’re talking bold, moist, dark chocolate cake that actually tastes like chocolate.

Second: the cherry filling. Sweet, slightly tart, glossy, and dramatic. It cuts through the richness perfectly.

Third: that whipped cream layer. Light, airy, and cloud-like. And yes, it’s dairy-free.

And the best part? It looks complicated—but it’s not. You’re basically stacking delicious things on top of each other. That’s it. Even I didn’t mess it up.

Ingredients You’ll Need

We’re building layers here. Stay with me.

For the Chocolate Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 1 cup unsweetened plant milk (almond or soy works great)
• ½ cup neutral oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• 1 cup hot coffee (don’t skip this—it deepens the chocolate flavor)

For the Cherry Filling:

• 2 cups pitted cherries (fresh or frozen)
• ¼ cup sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon lemon juice

For the Vegan Whipped Cream:

• 1½ cups chilled coconut cream (solid part only)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Bake the cake.

Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.

In another bowl, mix plant milk, oil, vinegar, vanilla, and sugars. Stir until smooth.

Combine wet and dry ingredients. Slowly pour in hot coffee and mix until smooth. The batter will be thin—that’s normal.

Divide into pans and bake for 30–35 minutes. Let cool completely.

2. Make the cherry filling.

In a saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat until cherries soften.

Mix cornstarch with water, then stir into the cherry mixture.

Cook until thick and glossy. Let cool completely before assembling.

3. Whip the cream.

Scoop the solid coconut cream into a chilled bowl.

Beat until fluffy. Add powdered sugar and vanilla. Beat until smooth and thick.

Don’t overwhip—it can turn grainy.

4. Assemble the cake.

Place one cake layer on a plate.

Spread a layer of whipped cream, then spoon cherry filling on top.

Place the second cake layer over it.

Cover the top and sides with remaining whipped cream.

Decorate with extra cherries or chocolate shavings if you’re feeling extra.

Chill for at least 1 hour before slicing.

Common Mistakes to Avoid

Using warm cake layers.
Warm cake melts whipped cream. Disaster.

Skipping the coffee.
It won’t make it taste like coffee. It makes chocolate taste richer.

Not chilling the coconut cream.
If it’s not cold and solid, it won’t whip properly.

Overfilling with cherries.
Too much filling makes layers slide. Balance is key.

Not letting the filling cool.
Hot filling = melted cream = sadness.

Alternatives & Substitutions

• No coconut cream? Use store-bought vegan whipped topping.
• Gluten-free? Use a 1:1 gluten-free flour blend.
• Want kirsch flavor? Add a splash of cherry liqueur or cherry juice to the filling.
• Extra chocolate? Add shaved dark chocolate between layers.
• Lower sugar option? Reduce sugar slightly—the cherries already add sweetness.

IMO, a little grated dark chocolate on top makes it look instantly bakery-level.

FAQ (Frequently Asked Questions)

Does it really taste like traditional Black Forest Cake?
Yes. Rich chocolate + cherries + cream. It checks all the boxes.

Will it taste like coconut?
Slightly, but it’s subtle. If you’re sensitive to coconut flavor, use vegan whipped topping instead.

Can I make it ahead of time?
Absolutely. It tastes even better the next day after chilling.

Can I freeze it?
Yes, but freeze before adding whipped cream for best texture.

Why is my cake dense?
Overmixing or expired baking soda could be the culprit.

Can I make cupcakes instead?
Yes! Bake for about 18–22 minutes and layer filling and cream on top.

How should I store it?
Keep refrigerated in an airtight container for up to 4 days.

Final Thoughts

Vegan Black Forest Cake is bold, indulgent, and unapologetically dramatic. It’s the kind of dessert that makes people pause mid-bite and say, “Wait… this is vegan?”

Rich chocolate layers. Juicy cherries. Fluffy cream. Zero dairy.

So grab that whisk, stack those layers confidently, and prepare for compliments.

You didn’t just bake a cake. You built a masterpiece.