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–+ servings
Dairy Free Kitchen

Dairy Free Black Forest Cake

A beautiful dairy-free Black Forest cake with rich chocolate layers, cherry filling, and a light finish. It is a memorable centerpiece for celebrations and special gatherings.
Dairy Free Black Forest Cake
Prep Time 45 minutes
Cook Time 33 minutes
Total Time 1 hour 18 minutes
Servings 12 slices
Calories 632 kcal
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Equipment

  • three 8-inch round cake pans
  • electric mixer

Ingredients

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

Instructions

  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.
  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.
  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.
  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.
  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.
  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.
  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.

Nutrition

Serving: 1servingCalories: 632kcalCarbohydrates: 77gProtein: 6gFat: 33g
Course Dessert
Cuisine American
Keyword black forest cake, chocolate cherry cake, dairy free

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