Vegan Black Forest gateau

Ingredients

• 420 gplain flour (Type 405)
• 230 gsugar
• 40 gbaking cocoa
• 8 gbaking powder
• 8 gvanilla sugar
• 100 mlsunflower oil
• 500 mlsparkling water
• 100 mlkirsch (cherry brandy)
• 370 g drained weightsour cherries, from a jar
• 40 gcornflour
• 600 mlvegan whipping cream
• 24 gvegan cream stabiliser
• 16 gvanilla sugar
• 150 gdark chocolate shavings
• 12sour cherries, from a jar
• as neededvegan butter, for greasing

Instructions

1. 1

   Mix the batter

   Preheat the oven to 180 °C (fan). Mix the flour, sugar, cocoa, vanilla sugar and baking powder in a large bowl. Add the sunflower oil and sparkling water, then stir briefly, just until no lumps remain.

2. 2

   Bake the sponge

   Grease a 26 cm springform tin with vegan butter and pour in the batter. Bake on the middle shelf for 30–40 minutes, testing the centre with a skewer. Leave the sponge to cool completely, then use a long bread knife or cake leveller to cut it horizontally into three equally tall layers.

3. 3

   Prepare the cherries

   Drain the sour cherries, reserving the juice. Stir 100 ml of the juice with the cornflour in a small bowl until smooth. Set aside 12 cherries for decoration and leave them to drain on a cloth.

4. 4

   Cook and whip

   Bring the remaining cherry juice and cherries to the boil in a small saucepan, then stir in the cornflour mixture. Simmer for 1–2 minutes, until thickened, and chill. Whip the vegan cream with the cream stabiliser and vanilla sugar until stiff, then chill it too.

5. 5

   Layer the cake

   Drizzle 1–2 tablespoons of kirsch over the bottom sponge layer and spread the cooked cherries evenly over it. Spread on a layer of vegan cream, then place the second sponge layer on top. Drizzle it with another 1–2 tablespoons of kirsch and spread on another layer of cream. Add the third sponge layer, drizzle with 1–2 tablespoons of kirsch, then cover the top and sides with the remaining cream.

6. 6

   Add chocolate shavings

   Press chocolate shavings around the sides of the cake. Hold a small amount in a cupped hand, gently touch it to the cake and move your hand upwards so the shavings stick to the cream.

7. 7

   Decorate and chill

   Pipe 12 cream rosettes on top and place one reserved cherry on each. Chill the cake for at least 2–3 hours and eat it within 4–5 days.

What is Black Forest gateau?

Black Forest gateau is a German-style layer cake combining chocolate sponge, cherries, cream and kirsch. This version keeps those familiar contrasts in a fully plant-based cake.

Here, the cherry juice becomes a thick compote, while whipped vegan cream fills and coats the layers. Sparkling water helps keep the cocoa sponge light, and the kirsch adds a distinct cherry-brandy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 5900 calories, 75g protein, 820g carbs, 260g fat.

The sponge, sugar and cherries provide most of the carbohydrates, while sunflower oil, vegan cream and chocolate contribute much of the fat. Flour and cocoa provide some protein, though the amount depends on the vegan cream and chocolate used. Serve a smaller slice with fresh fruit for a more balanced plate.

The chocolate sponge

Dry mix: Combine the flour, sugar, cocoa, baking powder and vanilla sugar evenly before adding the liquids. This helps distribute the raising agent and cocoa through the batter.

Gentle mixing: Stir the oil and sparkling water in only until the lumps disappear. The method relies on a brief mix, so avoid beating the batter for longer than needed.

Building the cherry compote

Reserved juice: Keep the juice from the jar when draining the cherries; it is the base for the compote. Blend 100 ml with the cornflour first so it can be stirred in smoothly.

Thickening: Bring the remaining juice and cherries to the boil before adding the cornflour mixture. Simmer for 1–2 minutes, then chill the compote so it is cold before layering.

Whipping vegan cream

Stabiliser: Whip the vegan cream with the vegan cream stabiliser and vanilla sugar until stiff. Chilling it afterwards helps it stay ready for assembly.

Layering: Spread the cream in an even layer over the cherries and between the sponge layers. Keep some for coating the outside and piping the 12 rosettes.

Cutting and assembling

Even layers: Let the sponge cool completely before cutting it horizontally into three layers. A long bread knife or cake leveller makes it easier to keep them similar in height.

Kirsch: Drizzle 1–2 tablespoons over each sponge layer as directed, rather than pouring it in one spot. This helps distribute the flavour across the cake.

Finishing the cake

Chocolate sides: Press the shavings gently into the cream with a cupped hand, moving upwards as described in the method. Work carefully so the coating stays even.

Cherry tops: Pipe 12 rosettes and put one reserved cherry on each. Chill the assembled cake for at least 2–3 hours before serving.

Serving and timing

Plan ahead: The sponge needs to cool completely before you can cut it, and the finished cake needs at least 2–3 hours in the fridge. The stated total time is 180 minutes, but cooling and chilling are important parts of the schedule.

To serve: Use a sharp knife to cut through the chocolate coating and the three layers. The cake is rich, so fruit alongside can make the plate feel fresher.

Recipe notes & tips

• Measure the 100 ml of cherry juice for the cornflour slurry before using the rest of the juice.
• Allow the baked sponge to cool completely before slicing it into layers.
• Chill the cherry compote and whipped cream before assembling the cake.
• Use a long serrated knife or a cake leveller to split the sponge horizontally.
• Add the chocolate shavings with a cupped hand and press gently so they adhere to the cream.
• Chill the finished cake for at least 2–3 hours before serving.

Variations

• Alcohol-free: Leave out the kirsch for a version without cherry brandy.
• Extra cherry: Add more drained sour cherries between the layers if you have them available.
• Chocolate finish: Use finely grated dark chocolate in place of the shavings.
• Cocoa decoration: Dust the top lightly with cocoa instead of adding extra chocolate shavings.
• Fresh fruit: Serve slices with fresh cherries or another tart fruit on the side.

Common mistakes to avoid

• Cutting warm sponge: It can crumble; wait until it has cooled completely.
• Skipping the juice reserve: Keep the cherry juice when draining so you can make the compote.
• Lumpy slurry: Stir the cornflour into 100 ml of juice until smooth before adding it to the pan.
• Under-thickened compote: Simmer for 1–2 minutes after adding the slurry, until it thickens.
• Soft cream: Whip the vegan cream with the stabiliser until stiff, then chill it before assembling.
• Rushing the chill: Give the assembled cake at least 2–3 hours in the fridge before serving.

How to store

Keep the cake covered in the refrigerator and eat it within 4–5 days. Serve it chilled; keep any leftovers refrigerated between servings.

Frequently asked questions