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–+ servings
healthy Chocolate Cherry Cake

Vegan Chocolate Cherry Cake

This vegan chocolate cherry cake has a rich chocolate flavor that goes perfectly with the subtle sour taste given by the sour cherries. It's similar to the popular "Black Forest" cake recipe.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 12

Ingredients 

Crust:

  • 300 g flour ~300g flour (I used gluten-free flour, Mix It Universal by Schar)
  • 200 g brown sugar ~200g brown sugar
  • 1 tsp baking soda
  • 1 Tbsp apple cider vinegar
  • 4 Tbsps cocoa high-quality
  • 130 ml olive oil
  • 250 ml soy milk 250ml soy milk (or any other vegan milk)

Sour Cherry Jello:

  • 500 g sour cherries pitted (I used frozen)
  • 50 g sugar
  • 5 Tbsps tapioca flour

Chocolate Cream:

  • 500 ml coconut milk IMPORTANT! Not the liquid type. Use the full fat, solid type of coconut milk. It has the consistency of high-fat sour cream. It must be kept in the fridge for at least 1 hour before using.
  • 4 Tbsps cocoa powder If you want it to be less chocolatey and more like the Black Forest Cake cream, skip this
  • 100 g sugar
  • 2 tsps vanilla paste or extract
  • 1 Tbsp rum

Syrup:

  • 1 jar sour cherries pitted, in syrup

Toppings:

  • sour cherries cocoa and ground dark chocolate

Instructions

  • Crust:
  • Preheat oven to 350F (175C). Grease a 9-inch/ 23cm pan with detachable walls.
  • Mix flour with brown sugar, cocoa, and baking soda.
  • In a separate bowl, mix soy milk with oil.
  • Pour wet ingredients over the dry ones, slowly, while mixing using a hand-mixer.
  • When incorporated, add vinegar. Mix some more.
  • Pour the composition into the pan and bake for ~25 minutes.
  • Let it cool. Once cool, slice the cake horizontally into three equal layers.
  • Sour Cherry Jello:
  • Add all ingredients into the food processor or blender and blend until smooth.
  • Add the composition in a large pan, over medium heat. Stir continuously. After 5 minutes it will start to thicken. Stir continuously for ~10 more minutes, until it has a jam-like consistency.
  • Once ready. Turn off the heat and let it cool.
  • Chocolate Cream:
  • Add all ingredients in a food processor. Use the egg whites whipping attachment, not the blades. You can also use the "egg whites whipping function" if it has something like that. Alternatively, add them to a bowl and use a hand mixer. Process for 15 minutes.
  • Assembly:
  • Slice the cake crust into three equal layers.
  • Assemble the cake in the cake tin with the detachable walls.
  • Use the top cake crust slice on the bottom. Place this at the bottom of the cake tin.
  • Pour over 5-6 Tbsps of syrup from the cherry jar. Spread it evenly.
  • Pour the sour cherry jello and spread it.
  • Add the second cake crust, the middle one.
  • Pour 5-6 Tbsps of syrup evenly on top of it.
  • Add 1/2 of the chocolate cream and top with the cherries from the jar.
  • Top everything with the final cake crust layer.
  • Pour the syrup on this too.
  • Place the cake in the fridge until the next day.
  • Decoration:
  • Take the cake out of the cake tin. The creams should be quite stiff by now.
  • Use the remaining chocolate cream to frost the cake. Spread it all over it, on the sides and on the top.
  • Dust it with cocoa powder, ground dark chocolate and decorate with some sour cherries.