Vegan Black Forest Cake
Vegan Black Forest Cake recipe
Yield
12 servingsPrep
55 minCook
35 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
water
|
|
| 1 | cup |
honey
|
|
| ½ | cup |
applesauce
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
vinegar
|
|
| 2 | cups |
whole-wheat pastry flour
|
|
| ¾ | cup |
cocoa powder
|
|
| 1 | tablespoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| Syrup | |||
| ½ | cup |
water
|
|
| ¼ | cup |
honey
|
|
| 2 | slices |
lemon
thin, or orange slices |
*
|
| ⅓ | cup |
kirsch (cherry brandy)
|
*
|
| Icing | |||
| ¾ | cup |
cashew nuts
|
*
|
| ¾ | cup |
water
|
|
| 2 | teaspoons |
vanilla extract
|
|
| ½ | cup |
honey
|
|
| 10 | ounces |
tofu
firm |
|
| 3 | ounces |
semi-sweet chocolate
melted, null, null |
|
| 16 | ounces |
cherries
jar, drained, pitted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
water
|
|
| 237 | ml |
honey
|
|
| 118 | ml |
applesauce
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
vinegar
|
|
| 473 | ml |
whole-wheat pastry flour
|
|
| 177 | ml |
cocoa powder
|
|
| 15 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| Syrup | |||
| 118 | ml |
water
|
|
| 59 | ml |
honey
|
|
| 2 | slices |
lemon
thin, or orange slices |
*
|
| 79 | ml |
kirsch (cherry brandy)
|
*
|
| Icing | |||
| 177 | ml |
cashew nuts
|
*
|
| 177 | ml |
water
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 118 | ml |
honey
|
|
| 289 | ml/g |
tofu
firm |
|
| 86.7 | ml/g |
semi-sweet chocolate
melted, null, null |
|
| 462.4 | ml/g |
cherries
jar, drained, pitted |
|
Directions
CAKE: Preheat oven to 350℉ (180℃).
Combine liquid ingredients in a large bowl and whisk well.
Sift dry ingredients together and whisk into liquid mixture.
Pour into greased and floured 9" cake tin and bake for 35 minutes or until springy.
Cool cake completely and remove from pan.
With a serrated knife, cut cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot and boil for 3 minutes. Let cool and then add kirsch.
ICING: In a blender, combine cashews, water and vanilla. Blend until smooth and creamy. Add honey and tofu and blend again. Set aside 2 cup for the vanilla icing to go on top and sides of cake.
To the rest of the mixture, add melted chocolate and 3 tablespoons of syrup.
Blend until smooth. Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer and spread half of chocolate icing over it. Place the middle cake layer on top and brush with syrup and icing.
Put down a layer of cherries and dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries and brush again with syrup.
Frost top and sides with vanilla icing.
Decorate with cherries and pipe rosettes if desired.
Chill several hours before serving.
The cake can be kept covered if not being served until the following day.
However, the frosting may discolour after about 3 days.
