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VEGAN BLACK FOREST CAKE

Vegan version of well known cake with cherries
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Cook Time 25 minutes
Course Dessert
Servings 12 servings

Equipment

  • springform, diameter 20 cm.

Ingredients
  

For the cake batter:

  • 570 g of wheat flour;
  • 210 g of sugar;
  • 1.5 dcl of oil;
  • 6 dcl of sparkling mineral water;
  • 2 dcl of plant milk;
  • 1 tsp. of baking soda;
  • 4 tbsp. of dark cocoa powder;
  • 1 tsp. of corn starch.

Whipped cream filling:

  • 6 dcl of high-quality vegan whip cream;
  • 1 tsp. vanilla sugar;
  • 4 tbsp. of powdered sugar.

For the cherry filling:

  • 7 dcl of remaining cherry juice;
  • 5 tbsp. of corn starch;
  • 4 tbsp. of sugar;
  • 2 tbsp. of oil.

Additional:

  • 12 tbsp. of plant milk to drizzle the cake.
  • 80 gr of dark chocolate + 1 tbsp. of oil, melt together.

Instructions
 

  • Mix all the dry ingredients. Mix all the wet ingredients. Combine together dry and wet ingredients and mix them with a mixer. Divide batter into 3 equal parts and bake each of them at 190 degrees Celsius for 25 minutes in springforms of 20 cm. Let them cool down.
  • While the crust is baking, prepare the cherry filling: mix 7 dcl of cherry juice with the corn starch, oil and sugar and heat it up to a boiling point in the microwave (in intervals of 2 minutes, then 1 minute and finally 30 seconds, stirring in between) or on the stove. Let it boil shortly after boiling point. Remove from the heat and cool.
  • Sprinkle the cherries with rum essence and set them aside for 15 minutes to absorb the rum essence.
  • Filling of cake: place the cake base in a spring form, add 4 tablespoons of plant-based milk evenly over the surface. Spread 1/3 of the cherry filling, top with 1/3 of cherries, and spread evenly whipped cream on top. Repeat this step in the same order two more times. Put cake in a freezer until surface is firm (especially if your cream is runny). Save some whipped cream for decoration. Pour chocolate glaze over the firm surface. Decorate the cake with whipped cream. Set it in the fridge over night or in the freezer for 4 hours. Serve the cake cold.