By popular demand, I tried to make a vegan version of my black forest cake. It sort of worked?! I guess. It tasted great but the coconut whipped cream didn’t last long. My original cake was made with whipping cream and it was perfect. It was a moist and delicious cake. This version was just as great but didn’t look as pretty.
The second time I made it I wanted to try a coconut whipping cream I saw at Save On Foods. I always wanted to make something with that coconut whipped cream. It is super easy to use and tastes pretty good, but you need to keep it really cool or it will melt.
First step is to make the cherry sauce. You will need to let this cool before assembling the cake. Place frozen cherries in a sauce pan. Turn on the element to medium high heat. Allow the cherries to melt. Add about 1/4 cup coconut sugar and a dash of vanilla. Allow to simmer for 10-15 minutes until the sauce is reduced and syrupy. It will thicken more once the sauce cools.
For the cake base, I used the yummy crazy cake recipe. You can check out my post for my chocolate wacky cake fruit cobbler. I also used this recipe for my mug cake. All you need to do is mix all the ingredients together and spread it on a baking sheet lined with parchment paper. Yes I don’t even use a cake tray because that is how lazy I am. Bake for about 15-20 minutes. It shouldn’t take long. Prick the center of the cake with a tooth pick to check if it is cooked on the inside. Watch the cake carefully because it is so thin it will start burning on the edges.Allow the cake to cool and then flip over and peel the cake from the parchment paper. The next thing you can do it spread whipping cream on the cake and roll it up or make it a layer cake. I decided to be really lazy make a layer cake.I cut the cake into three pieces. Spread the first layer with whipping cream and cherry sauce. Place the second layer on top and add another layer of whipping cream and cherry sauce. Finally add the third layer.
Don’t worry about the edges being uneven because you can trim the edges to clean them up. Then top the cake with more whipping cream and pour the remaining cherry mixture on top. If you are using the coconut whipping cream, I recommend assembling the cake closer to when you will be eating it as the whipping cream doesn’t really hold up the well and tends to sag and melt. Also buy two cans because I found there wasn’t enough. Store the cake in the fridge until you are ready to serve.
Makes a small 4-5 serving cake.
- 1 bag of frozen cherries
- 1/4 cup coconut sugar
- 1 1/2 cups flour
- 1/4 cup cocoa powder
- 1 cup coconut sugar
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 5 tbsp vegetable oil
- 1 cup water
- 1-2 cans of coconut whipping cream (or 2 cups real whipping cream)
For the cherry sauce,
Pour the bag of cherries into a sauce pan. Turn the heat to medium high and allow the cherries to melt. Add 1/4 cup of coconut sugar and vanilla. Allow the mixture to simmer for about 10-15 minutes stirring often until the sauce thickens. Allow to cool and set aside.
For the cake,
Preheat the oven to 350 degrees
In a bowl add the flour, cocoa powder, coconut sugar, baking soda and salt, vinegar, vanilla and oil. Pour the water all over and mix well.
Spread the cake out on a parchment paper lined baking sheet. Bake for about 15-20 minutes. Check to see if the cake is done by inserting a toothpick into the center of the cake.
Allow the cake to cool. Flip over and peel off the parchment paper. Cut the cake into three pieces. Layer the bottom piece with whipping cream and cherry sauce. Add the second layer of cake and repeat with whipping cream and cherries. Continue for the third piece. When the cake is assembled, trim the edges to make it clean. Top the cake with whipping cream and the remaining amount of cherry sauce. I recommend using two cans of whipping cream if you like lots of it. One was barely enough. Allow the cake to set in the fridge for a couple minutes.
If you liked this recipe try our other recipes. https://eatitnoworeatitlater.com/recipe-list/