A Classic Vegan Black Forest Cake Recipe With Cherries And Whipped Cream

Jess Miller

Black Forest cake is a timeless dessert known for its rich chocolate layers, sweet cherries, and fluffy whipped topping.

This vegan version keeps all the indulgent flavor while being entirely dairy and egg-free.

It’s a show-stopping cake perfect for birthdays, holidays, or any time you want something deeply chocolatey and fruit-filled.

With a moist chocolate sponge, a layer of cherries, and generous swirls of vegan whipped cream, it’s both classic and completely plant-based. Yet despite its elegant appearance, this cake is surprisingly simple to make.

Contents hide

1 Why You’ll Love This Vegan Black Forest Cake

2 Ingredients You’ll Need for Vegan Black Forest Cake

2.1 For the Chocolate Cake Layers

2.2 For the Cherry Filling

2.3 For the Whipped Topping

2.4 Optional Garnishes

3 Step-by-Step Instructions for Vegan Black Forest Cake

4 Tips for Serving and Storing Vegan Black Forest Cake

5 Fun Flavor Twists to Explore

6 Final Thoughts

7 A Classic Vegan Black Forest Cake Recipe With Cherries And Whipped Cream

7.1 Ingredients

7.2 Directions

Why You’ll Love This Vegan Black Forest Cake

This cake hits all the right notes; it’s rich, sweet, and slightly tart from the cherries. The textures are just as satisfying, with soft layers, juicy fruit, and light cream in every bite.

Here’s why it’s a favorite:

Soft, moist chocolate cake made without dairy or eggs
Sweet cherries provide a bright and fruity contrast
Vegan whipped topping adds lightness and balance
Perfect for special occasions or celebratory desserts
Can be made in advance and assembled when needed

Ingredients You’ll Need for Vegan Black Forest Cake

This recipe uses common ingredients and store-bought or homemade whipped topping to keep things easy.

For the Chocolate Cake Layers

1½ cups all-purpose flour
1 cup organic cane sugar or coconut sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened plant milk (such as soy or almond)
½ cup neutral oil (sunflower or avocado)
1 tablespoon apple cider vinegar
1½ teaspoons vanilla extract
½ cup hot water or brewed coffee

For the Cherry Filling

1½ cups canned or jarred sour cherries, drained (reserve some juice)
2 tablespoons organic cane sugar
1 tablespoon cornstarch
2 tablespoons cherry juice or water

For the Whipped Topping

1½ cups vegan whipping cream (store-bought or canned coconut cream, chilled)
1 tablespoon powdered sugar
½ teaspoon vanilla extract

Optional Garnishes

Dark chocolate shavings or curls
Fresh cherries (with stems, for decoration)

Step-by-Step Instructions for Vegan Black Forest Cake

Each layer of this cake adds flavor and texture. Follow these steps to assemble it with ease:

Preheat the oven
Set your oven to 350°F (175°C). Grease two 8-inch round cake pans or line them with parchment paper.
Prepare the chocolate batter
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the plant milk, oil, vinegar, and vanilla. Mix gently. Pour in the hot water or coffee and stir until smooth. The batter will be slightly thin.
Bake the cakes
Divide the batter evenly between the two pans. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the cherry filling
In a small saucepan, combine the cherries, sugar, cornstarch, and cherry juice. Warm over medium heat, stirring until thickened (about 5 to 7 minutes). Let cool before using.
Whip the topping
Using a chilled bowl, whip the vegan cream with powdered sugar and vanilla until soft peaks form. Keep chilled until ready to assemble.
Assemble the cake
Place one cake layer on a serving plate. Spread a layer of whipped cream and spoon over half the cherry mixture. Add the second cake layer. Top with more whipped cream and the remaining cherries. Garnish with chocolate shavings and extra cherries if desired.

Tips for Serving and Storing Vegan Black Forest Cake

This cake is best served chilled or slightly cool. To get clean slices, use a sharp knife and wipe between each cut.

Store leftovers in the refrigerator for up to 4 days. Keep them covered to maintain freshness. The whipped topping may soften over time, so re-whip or add a fresh dollop if needed.

If preparing ahead of time, you can bake the cake layers and cook the cherry filling a day in advance. Assemble the cake just before serving for the best texture.

Fun Flavor Twists to Explore

You can customize your Black Forest cake to suit the occasion or your taste:

Add cherry brandy or kirsch to the cherry filling for an adult twist
Use chocolate ganache between layers for extra richness
Swap sour cherries for sweet cherries or raspberries
Make it as cupcakes for individual servings

Final Thoughts

This vegan Black Forest cake captures everything you love about the traditional version: deep chocolate, sweet cherries, and fluffy cream, in a recipe that’s completely dairy-free and egg-free.

It’s elegant enough for celebrations but simple enough to enjoy any time you’re in the mood for something special.

Whether you’re making it for a gathering or just to treat yourself, this cake delivers on flavor, texture, and presentation. And because it’s made with accessible, plant-based ingredients, everyone at the table can enjoy a slice.