Black forest cake has always been one of those desserts that looks fancy but is actually pretty simple to put together. Layers of chocolate cake, sweet cherries, and soft whipped cream, all stacked up together.

The best part is that this whole thing is dairy free. That means no butter and no regular cream, but you would never guess it from the taste.

I use dairy free whipping cream for the frosting and unsweetened soy milk in the cake batter. Both work just as well as the classic versions.

The cherry filling comes together in a few minutes on the stove, and it adds a nice fresh flavor between the layers.

If you have been looking for a dessert that feels a little special without a lot of fuss, this is a great one to try.

Why This Recipe Is a Keeper

Deep Chocolate Flavor – Hot coffee deepens the cocoa, creating a rich chocolate taste without making the cake taste like coffee.

Moist, Tender Layers – Soy milk, oil, and cherry syrup keep every chocolate layer soft and moist.

Sweet Cherry Filling – Dark cherries create a glossy, fruity filling that tastes fresh and complements the chocolate beautifully.

Perfectly Balanced – Lemon juice adds gentle brightness, balancing the sweet cherries, chocolate cake, and creamy frosting.

Here’s What You’ll Need

For the Chocolate Cake

2 cups All-Purpose Flour
1 3/4 cups Granulated Sugar
3/4 cup Unsweetened Cocoa Powder
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Fine Salt
2 Large Eggs
1 cup Unsweetened Soy Milk
1/2 cup Neutral Oil
2 tsp Pure Vanilla Extract
1 cup Hot Brewed Coffee

For the Cherry Filling

3 cups Pitted Dark Sweet Cherries
1/3 cup Granulated Sugar
2 tbsp Cornstarch
2 tbsp Water
1 tbsp Fresh Lemon Juice
1 tsp Pure Vanilla Extract

For the Whipped Frosting

3 cups Dairy Free Heavy Whipping Cream, Chilled
3/4 cup Powdered Sugar
2 tsp Pure Vanilla Extract
3/4 cup Dairy Free Dark Chocolate Curls
1 cup Fresh Cherries

How to Make It

Step 1

Heat the oven to 350°F. Line three 8-inch round cake pans with parchment paper and lightly coat the sides with neutral oil.

Step 2

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, soy milk, neutral oil, and vanilla extract, then gradually whisk in the hot coffee.

Step 3

Divide the batter among the pans and bake for 22 to 26 minutes, until the centers spring back lightly. Cool the layers for 10 minutes in the pans, then transfer them to wire racks.

Step 4

Cook the pitted cherries and sugar in a saucepan over medium heat for 5 minutes. Stir together the cornstarch and water, add the mixture to the cherries, and simmer for 1 to 2 minutes until glossy and thick.

Step 5

Remove the cherry filling from the heat and stir in the lemon juice and vanilla extract. Cool it completely, then strain off and reserve 1/3 cup of the cherry syrup.

Step 6

Whip the chilled dairy free cream, powdered sugar, and vanilla extract to firm peaks. Brush each cooled cake layer with a little reserved cherry syrup.

Step 7

Stack the layers with whipped frosting and cherry filling between them. Cover the cake with the remaining frosting, add dairy free chocolate curls and fresh cherries, then refrigerate for at least 1 hour before serving.

Recipe Tips

Measure the Dry Ingredients Carefully

For the softest cake layers, I recommend weighing the flour and cocoa powder if you have a kitchen scale. Use 240 grams of flour and about 65 grams of cocoa powder.

If you use measuring cups, spoon each ingredient into the cup and level the top. Scooping directly from the container can pack in too much, which may make the cake dense or dry.

Add the Coffee Slowly

The coffee should be hot enough to bring out the rich flavor of the cocoa, but it does not need to be boiling. Pour it in slowly while whisking so it blends smoothly into the batter.

The finished batter will look much thinner than a typical cake batter. This is expected, so do not add extra flour or cocoa powder to thicken it.

Keep the Cake Layers Even

You will get the most even layers if you weigh the filled pans before baking. Add or remove a little batter until each pan contains about the same amount.

Place all three pans on the same oven rack if they fit without touching. If you need two racks, switch the pan positions after about 16 minutes so the layers bake at a similar rate.

What to Make Next