Vegan Black Forest Cake

This vegan black forest cake has moist chocolate cake layers filled with coconut whipped cream, fresh cherries, then topped with ganache.

As fancy as this German-inspired dessert looks, black forest cake is quite easy to make from scratch. This can be a great treat for all the chocolate lovers in your life who enjoy that rich flavor. Bake for any special occasion, from birthdays to anniversaries.

Key Ingredient Notes

• Dark sweet cherries – not only do they add flavor and beauty to the cake, but they also support the weight of the cake layers so the cream filling doesn’t easily ooze out the sides. Go for the fresh, whole variety and pit them using a chopstick. Reserve the best ones for decorating.
• Chocolate cake layers – prep three layers of my 6-inch Vegan Chocolate Cake recipe. Since these are eggless cakes that will be brushed with syrup, I recommend cooling the layers on racks instead of in the pans to prevent too much moisture from building up. Extra moisture could make the cakes more fragile. Do not overmix the cake batter and over-bake the cakes. This could make the structure and texture of the cakes dense and crumbly.
• Kirsch or plain brandy – Kirsch is brandy made from cherries and it’s traditionally used in black forest cakes. It may not be easy to find. Instead, you cook the cherries in plain brandy to get a similar flavor or add brandy to cherry juice.
• Rum – Not traditional, so it is optional. But it’s often used in Jamaican black forest cake, which I’ve had growing up, for an additional flavor.
• Full-fat coconut milk – chill overnight in the fridge to allow the creamy portion to solidify and be easier to scoop and whip. Try not to shake the cans too much before and after chilling to allow the cream to settle at the top. Not all brands will allow the creamy portion to separate, especially if they contain stabilizers. I’ve had success with brands such as Thai Kitchen, Grace (Jamaican brand) and Native Forest. 
• Confectioner’s sugar – be sure to sift to remove any lumps.
• Dark chocolate – Look for a dairy-free bar with at least 70% cocoa that is suitable for melting. To make chocolate shavings for topping, use a knife, box grater or vegetable peeler. Work quickly as warm hands can melt chocolate!
• Soy milk – to make the ganache. You can also use oat or almond milk.

Step-by-Step Instructions

1. Bake the Cake Layers: Make 3 cake layers according to my Vegan Chocolate Cake recipe. Cool them on a rack instead of in the pans.

2. Cherry filling: Set the reserved cherries aside and pit the remaining ones. Remove the stems and hold them firmly in one hand. Push a chopstick or metal straw through the center of the cherry until the pit pops out.

3. Halve the cherries and cook in a saucepan with sugar and Kirsch or brandy until the cherries soften. Add the rum and set aside to cool before brushing the syrup onto the cake layers. Do not soak the cakes too much or they will break apart.
4. Coconut Whipped Cream: Scoop out the hardened layer of cream from chilled cans of coconut cream into a mixing bowl. Do not include the watery portion. Whip the cream with vanilla and confectioners’ sugar until smooth and thick. Cover and chill in the fridge for 20 to 30 minutes or until it thickens further. Coconut whipped cream softens easily at warm temperatures. Keep chilled when not in use.

5. Chocolate Ganache: Microwave the chopped chocolate and soy milk in a heat-safe bowl for about 1 minute. Stop and stir every 10 seconds, until the chocolate is fully melted and smooth.

6. Assembly: Dab a bit of ganache on your cake board, stand or plate and place the first cake layer. Evenly spread a quarter of the coconut cream then top with half of the cooked cherries.
7. Top with another cake layer and spread with another quarter of the coconut cream. Add the remaining cooked cherries.
8. Add the final cake layer, bottom side up. If the coconut cream has softened too much, place the cake and remaining cream in the fridge to chill for about 20 to 30 minutes.
9. Remove the cake from the fridge and spread the top and sides with another ¼ of the coconut cream. If the cake is shifting too much, place a skewer or chopstick through the center of the cake to keep the layers in place. Remove once you’re done.

10. Add 8 dollops of the remaining coconut cream on the top of the cake with a small spoon or piping bag. Spread the ganache on top. Warm it for a few seconds if it is too thick but ensure it’s not hot enough to melt the coconut cream.
11. Arrange the fresh cherries on the cake and top with chocolate shavings. Use any remaining chocolate shavings on the bottom edge of the cake. Chilled until ready to serve.

Variations and Substitutions 

• Try this cake with a vegan vanilla frosting for a more stable frosting option. Especially when working in a hot environment.
• Cherry pie filling or canned or frozen dark sweet cherries can work well if you don’t have fresh cherries. However, the extra moisture in the pie filling could soften the whipped cream easily and make the cake collapse. I’d suggest using the more stable vanilla frosting instead.
  Pipe a thick border of frosting on the edge of the cake layer and spoon the filling (mixed with a bit of brandy) in the center before stacking the next layer top.
• This cake may also be assembled in a trifle bowl.
• For an alcohol-free version, use cherry juice instead.

Storage suggestions

Store the cake at all times in the fridge to prevent the whipped cream from becoming soft. Store in an airtight container or wrap in a few layers of cling film. Place in the fridge for up to 5 days.

Any extra coconut cream goes well with these Vegan Blueberry Scones. For more detailed storage tips, check out this post on How To Store Cakes.

Common FAQs 

Can I make black forest cake without alcohol?

Sure you can. To replace the alcohol, use tart cherry juice or black cherry juice.

Can I make this recipe into cupcakes?

Sure! For a batch of 12 cupcakes, make ⅔ of the recipe. Adjust the servings on the vegan chocolate cake recipe to 8. I’d also suggest using vanilla buttercream as it’s easier to work with for cupcakes. Adjust the servings in the frosting recipe to 16.

More chocolate dessert recipes

• The Ultimate Vegan Chocolate Cake
• Vegan Oreo Cake
• Vegan Chocolate Crinkle Cookies
• Vegan Chocolate Tart
• Vegan Chocolate Pecan Pie

Print Recipe Pin Recipe

5 from 1 vote

Vegan Black Forest Cake

This German-inspired dessert has moist chocolate cake layers filled with coconut whipped cream, cherries, and then topped with ganache.

Prep Time1 hour hr 20 minutes mins

Cook Time40 minutes mins

Cooling/Chilling Time2 hours hrs

Total Time4 hours hrs

Course: Dessert

Cuisine: German

Diet: Vegan, Vegetarian

Servings: 12

Calories: 562kcal

Author: Jhanelle Golding

Equipment

• Stand mixer or mixing bowls
• Three 6-inch cake pans
• Three Bake-Even Cake Strips (optional but recommended)
• Saucepan

Ingredients

Cake

• 3 six-inch chocolate cake layers, from my Vegan Chocolate Cake Recipe

Filling

• ½ lb fresh cherries, reserve 16 for decorating
• 2½ tablespoons granulated sugar
• 3 tablespoons Kirsch or brandy
• ½ tablespoons rum, optional

Coconut Whipped Cream

• 2 cans unsweetened full-fat coconut milk, chilled overnight. Do not shake the cans.
• 8 tablespoons confectioners’ sugar, sifted
• 2 teaspoons vanilla extract

Ganache topping

• 2 ounce dairy-free dark chocolate, chopped, plus extra chocolate bar for shavings.
• 3 tablespoons soy milk, or other plant-based milk

Instructions

Cake

• Make the chocolate cake layers according to my step-by-step Vegan Chocolate Cake recipe. Cool the cakes on a rack instead of in the pans.
  3 six-inch chocolate cake layers

Filling

• Set the reserved cherries aside and pit the remaining ones. Remove the stems and hold firmly in one hand. Push a chopstick or metal straw through the center of the cherry until the pit pops out.
  ½ lb fresh cherries
• Cut the cherries in half and add to a saucepan with the sugar and brandy. Cook on medium-low heat until the sugar dissolves and the cherries soften.
  2½ tablespoons granulated sugar,3 tablespoons Kirsch or brandy
• Remove from the heat and stir in the rum. Set aside to cool completely.
  ½ tablespoons rum
• Drain the syrup into a bowl and brush onto the chocolate cake layers. Try not to soak the cakes too much or they will break apart.

Coconut Whipped Cream

• Carefully open the chilled cans of coconut milk and scoop out the hardened layer of cream at the top into a bowl. Try not to include the water portion.
  2 cans unsweetened full-fat coconut milk
• Using a hand or stand mixer, whip the coconut cream until smooth.
• Gradually add the vanilla and confectioners sugar, while mixing until the cream thickens.
  2 teaspoons vanilla extract,8 tablespoons confectioners’ sugar
• Cover the bowl and chill in the mixture in the fridge for 20 to 30 minutes or until it thickens further.

Chocolate Ganache:

• Add the chopped chocolate and soy milk to a heat-safe bowl.
  2 ounce dairy-free dark chocolate,3 tablespoons soy milk
• Microwave for about 1 minute, stopping and stirring every 10 seconds, until the chocolate is fully melted.
• Keep stirring until smooth. It may look curdled at first but that is normal. Set aside.

Assembly

• Dab a bit of ganache on your cake board, stand or plate. Place the first cake layer onto the board.
• Evenly spread a quarter of the coconut cream then half the cooked cherries.
• Top with another cake layer. Spread with another quarter of the coconut cream and add the remaining cooked cherries.
• Add the final cake layer, bottom side up.
• If the coconut cream has softened too much, place the cake and remaining cream in the fridge to chill for about 20 to 30 minutes.
• Remove the cake from the fridge and spread the top and sides with another ¼ of the coconut cream.
• If the cake is shifting too much, place a skewer or chopstick through the center of the cake to keep the layers in place. Remove once you’re done.
• Add 8 dollops of the remaining coconut cream on the top of the cake with a small spoon or piping bag.
• Spread the ganache on top. Warm in the microwave for a few seconds if it is too thick but make sure it’s not hot enough to melt the coconut cream.
• Arrange the fresh cherries on the cake and sprinkle with chocolate shavings.
• Use any remaining chocolate shavings to border the bottom edge of the cake.
• Keep the cake chilled in the refrigerator until ready to serve.

Notes

• Try this cake with a vegan vanilla frosting for a more stable frosting option. Especially when working in a hot environment.
• For an alcohol-free version, use cherry juice instead.
• Please check the post for more detailed tips and storage info.