How to make Black Forest cake for vegetarians

Making a Black Forest cake for vegetarians is simple, and it requires substituting traditional ingredients like gelatin and eggs with vegetarian-friendly alternatives. The Black Forest cake, or Schwarzwälder Kirschtorte, is a decadent German dessert made of layers of chocolate sponge cake, whipped cream, and cherries. Below is a step-by-step recipe for a vegetarian Black Forest cake:

Ingredients

For the Chocolate Sponge Cake:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup plant-based milk (soy, almond, or oat milk)
½ cup vegetable oil or melted coconut oil
1 tablespoon apple cider vinegar (for a buttermilk effect)
1 teaspoon vanilla extract
1 cup water (or black coffee for enhanced chocolate flavor)

For the Cherry Filling:

2 cups pitted cherries (fresh or canned)
½ cup cherry juice (from the canned cherries or use fresh cherry juice)
2 tablespoons cornstarch
¼ cup sugar
1 tablespoon lemon juice

For the Whipped Cream:

1 can (14 oz) full-fat coconut milk (chilled overnight) or dairy-free whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract

For Decoration:

Chocolate shavings or curls
Extra cherries for topping

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.

2. Make the Chocolate Sponge Cake

Dry Ingredients:

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk them thoroughly to ensure even distribution.

Wet Ingredients:

In a separate bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk-like effect. Add the oil and vanilla extract, and whisk well. Gradually stir in the water (or black coffee) for added richness.

Combine:

Slowly pour the wet ingredients into the dry ingredients, whisking gently to avoid overmixing. The batter should be smooth but not too thick.

Bake:

Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Prepare the Cherry Filling

While the cake layers are baking, prepare the cherry filling:

In a medium saucepan, mix the cherry juice, sugar, and lemon juice over medium heat.
In a small bowl, dissolve the cornstarch in 2 tablespoons of water, then add it to the saucepan.
Stir the mixture constantly until it thickens and becomes glossy.
Add the pitted cherries and cook for an additional 2-3 minutes. Remove from heat and let the filling cool to room temperature.

4. Make the Whipped Cream

If using canned coconut milk:

Scoop out the solid coconut cream that has separated from the liquid after chilling the can overnight.
Whip the coconut cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form.

If using dairy-free whipping cream:

Whip it with powdered sugar and vanilla extract until fluffy.

5. Assemble the Black Forest Cake

Level the Cakes:

Once the chocolate sponge cakes have cooled, use a serrated knife to level the tops, making them flat.

Layer the Cake:

Place one cake layer on a serving plate.
Spread a generous amount of cherry filling over the top.
Spread a layer of whipped cream over the cherry filling.
Add the second cake layer on top, and repeat with the cherry filling and whipped cream.

Frost the Cake:

Use the remaining whipped cream to frost the sides and top of the cake.

6. Decorate the Cake

Chocolate Shavings:

Use a vegetable peeler to create chocolate shavings or curls from a block of dark chocolate.
Press the chocolate shavings onto the sides of the cake for decoration.

Cherry Topping:

Decorate the top of the cake with extra cherries, either fresh or from the cherry filling.

Tips for Success:

For a richer chocolate flavor, replace water with strong black coffee in the cake batter.
Stabilize the whipped cream by adding 1 teaspoon of cornstarch if needed. This helps the cream hold its shape for longer.
Refrigerate the cake before serving, as it helps the flavors meld together and makes cutting easier.

Conclusion

This vegetarian Black Forest cake is just as decadent and indulgent as the classic version, but without any animal-based ingredients. With fluffy chocolate sponge layers, sweet cherries, and creamy whipped topping, this cake is perfect for vegetarians who want to enjoy a delicious, show-stopping dessert.