Vegan German Black Forest Cake
It’s time for a true classic that should never be forgotten! The Black Forest Cake, often called the “Queen of Cakes,” is a dessert everyone has heard of but few have tried. And unfortunately, it’s rarely available in vegan form at cafes or bakeries. That’s why it makes so much sense to try making this three-layer cream cake at home. It’s a dream in terms of flavor and surprisingly easy to make vegan. The cake is perfect for a milestone birthday, a cozy gathering with friends, or any occasion where you’re craving an incredibly creamy and delicious slice of cake. We even like having a slice at the office for no reason at all!
We’ve traditionally made this cake with rich chocolate sponge layers, a sour cherry compote, loads of sweet whipped cream, and dark chocolate shavings around the outside. The chocolate layers are brushed with kirsch (a cherry brandy) for that authentic Black Forest flavor. Don’t worry about the alcohol being overpowering—it’s very subtle and perfectly complements the other flavors.
If you’d instead make the cake alcohol-free, save the cherry juice from the jar when draining the cherries and use that to brush the sponge layers instead.
If you’re in the mood for a twist on the classic and aren’t a big fan of cherries, swap them for jarred blueberries instead. They pair just as beautifully with the chocolate sponge and vanilla cream!
To cut the sponge layers evenly, use a long, sharp bread knife and gently saw around the outside edge, moving inwards with light, relaxed strokes. No pressure is needed—just let your hand glide back and forth.
You’ll need a large star-shaped piping nozzle and a piping bag for decorating. You can find both at most kitchen stores or easily order them online, and they’re worth the investment! You can use them to decorate your next banana bread with vegan cream cheese frosting or to make vegan spritz cookies during the holiday season.
Vegan German Black Forest Cake
Ingredients
For the Chocolate Sponge Cake:
- 420 g (3.25 cups) all-purpose flour (Type 405)
- 230 g (1 cup) sugar
- 40 g (0.33 cups) cocoa powder
- 8 g (0.25 oz) baking powder
- 8 g (0.25 oz) vanilla sugar
- 100 ml (0.33 cups) sunflower oil
- 500 ml (2 cups) sparkling water
- 100 ml (0.33 cups) cherry brandy (Kirschwasser)
For the Cherry Compote:
- 370 g (13 oz) sour cherries (drained weight)
- 40 g (0.33 cups) cornstarch
For the Cream:
- 600 ml (2.5 cups) vegan whipping cream
- 24 g (0.75 oz) cream stabilizer
- 16 g (1.5 tbsp) vanilla sugar
Also:
- 150 g (5.25 oz) dark chocolate shavings
- 12 sour cherries (from the jar)
- vegan butter for greasing
Instructions
Preheat the oven to 180°C / 360°F (convection heat). In a large bowl, mix the flour, sugar, cocoa powder, vanilla sugar, and baking powder for the chocolate sponge. Then add sunflower oil and sparkling water, and stir briefly until the batter is smooth and lump-free.
Grease a springform pan (Ø 26 cm / 10-inch) with vegan butter and pour in the batter. Bake the chocolate sponge on the middle rack for 30–40 minutes, testing with a skewer to ensure it’s cooked. Let it cool completely, then use a long bread knife or a cake slicer to cut it horizontally into three even layers.
For the cherry layer, drain the sour cherries and save the juice. Mix 100 milliliters / 0.33 cups of the cherry juice with cornstarch in a small bowl until smooth. Set aside 12 cherries for decorating the cake and let them drain on a towel.
Heat the remaining cherry juice and cherries in a small pot, then stir in the cornstarch mixture. Let it simmer for 1–2 minutes until thickened, then set it aside to cool. Whip the vegan cream with vegan cream stabilizer and vanilla sugar until stiff, then chill it.
Sprinkle 1–2 tablespoons of kirschwasser over the bottom chocolate sponge layer and evenly spread the cooked cherries on top. Spread a layer of whipped vegan cream over the cherries. Place the second sponge layer on top, sprinkle it with 1–2 tablespoons of kirschwasser, and spread another layer of whipped vegan cream. Add the third sponge layer, sprinkle with 1–2 tablespoons of kirschwasser, and coat the entire cake with the remaining vegan cream.
Decorate the cake all around with chocolate shavings. To do this, press the shavings gently into your cupped hand, place your hand against the side of the cake, and slide upward so the shavings stick to the whipped cream.
Finally, top the cake with 12 whipped cream swirls and place one of the reserved cherries on each swirl. Chill the cake for at least 2–3 hours before serving, and enjoy within 4–5 days.
