Indulge in this decadent vegan twist on the classic Black Forest Cake. Moist chocolate cake layers sandwiched with cherry pie filling and topped with creamy whipped cream and chocolate shavings.
Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1/2 cup cocoa powder. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 cup non-dairy milk. 1/2 cup vegetable oil. 2 tsp apple cider vinegar. 1 tsp vanilla extract. 1 can 14 oz cherry pie filling, divided. Vegan whipped cream. Vegan chocolate shavings.
Instructions: Preheat oven to 350F 175C. Grease and flour two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until smooth. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, spread half of the cherry pie filling on top of one cake layer. Place the second cake layer on top of the cherry filling, then spread the remaining cherry filling on top of the second cake layer. Frost the sides of the cake with vegan whipped cream. Decorate the top of the cake with vegan chocolate shavings. Chill the cake in the refrigerator for at least 1 hour before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
green door studio