• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Meal Plan
  • Cookbook
  • Subscribe
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Recipes

Gluten-Free Vegan Black Forest Cake

Modified: Jul 15, 2021 · Published: Jun 21, 2017 by Rhian Williams

Jump to Recipe Print Recipe

This Gluten-Free Vegan Black Forest Cake is super chocolatey, rich and creamy, and filled with sweet, juicy cherries.

Gluten-Free Vegan Black Forest Cake

I know I seem to say this about every dessert, but Black Forest Cake, or Black Forest Gâteau, or Chocolate Cherry Cake, or whatever else you call it has always been one of my favourites. My mum always used to buy it from the frozen aisle in the supermarket...anyone else the same?

Anyway, after making this Chocolate Cherry Trifle, I knew I had to combine those delicious flavours in the form of a sponge layer cake.

Although this version here is vegan, gluten-free and refined sugar free, it's every bit as delicious as the traditional version!

The moist and fluffy sponge pairs beautifully with the cloud-like coconut whipped cream and cherries, which are all enrobed in a luxurious and decadent chocolate sauce.

I used my favourite vegan, gluten-free and refined sugar free sponge as a base for this Gluten-Free Vegan Black Forest Cake – I love its taste and texture, and what’s more, it requires just one bowl and uses easily accessible ingredients. The coconut oil gives the sponge a rich, buttery flavour whilst ground almonds add a nutty sweetness and fluffiness.

The recipe is also easily customisable, as you can use any liquid sweetener you like, and substitute the coconut oil with olive or vegetable oil if you wish.

Gluten-Free Vegan Black Forest Cake

For the filling, I went with coconut whipped cream, and heaps of seasonal, fresh, super juicy cherries. You can use kirsch, brandy, or even Amaretto.

Remember to check whether it's gluten-free if necessary, and you can check whether it's vegan or not by searching on barnivore.com.

If you can't find fresh cherries, you can use tinned cherries, frozen cherries, or those preserved cherries that come in jars. Cherry jam would also work well. But since it's summer and all, I thought I'd maximise on the seasonal produce and splash out on some fresh cherries.

You can also use a thick coconut yogurt instead of coconut whipped cream if you're pressed for time.

Gluten-Free Vegan Black Forest Cake

I then topped off this Gluten-Free Vegan Black Forest Cake with some chocolate sauce, which is completely optional, but oh-so-delicious. You can use melted dark chocolate, but if you'd prefer it to be refined sugar free, you can also melt some coconut oil and mix with cocoa powder and maple syrup (or any other sweetener).

Gluten-Free Vegan Black Forest Cake

I hope you'll love this Gluten-Free Vegan Black Forest Cake! For more cakes, check out my:

  • Red Velvet Cake
  • Chocolate Truffle Cake
  • Tropical Carrot Cake
  • Lemon Blueberry Cake
  • Cherry Bakewell Cake
  • Chocolate Sponge Layer Cake
  • Strawberry Sponge Layer Cake

If you try out this recipe or anything else from my blog, I’d love to hear how you get on! Please give it a rating, leave a comment, or tag photo #rhiansrecipes on Instagram! I’d really love to hear any feedback – thank you!

Helpful tools to make this Gluten-Free Vegan Black Forest Cake:

For the cake:

glass mixing bowl

measuring jug

18 cm / 7 inch sandwich baking tin

baking paper

cooling rack

For the frosting:

electric whisk

palette knife for frosting

Gluten-Free Vegan Black Forest Cake

Gluten-Free Vegan Black Forest Cake

This Gluten-Free Vegan Black Forest Cake is super chocolatey, rich and creamy, and filled with sweet, juicy cherries. 
4.67 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: German
Keyword: gluten-free black forest cake, vegan black forest cake
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 8
Calories: 521kcal

Ingredients

For the cake:

  • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
  • 250 ml (1 cup) unsweetened almond milk (or any other plant-based milk)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 12 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 150 g (1 ¼ cup) ground almonds (almond meal) *
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 50 g (½ cup) cocoa powder

For the filling:

  • 400 g (14 oz) tin full-fat coconut milk **
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • ½ teaspoon vanilla extract
  • Splash liqueur of choice (kirsch, brandy or Amaretto would work well - ensure vegan/gluten-free if necessary)
  • 225 g (1 cup) cherries (fresh, tinned, jarred or frozen)

To decorate:

  • 225 g (1 cup) cherries (fresh, tinned, jarred or frozen)

For the chocolate sauce**:

  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1 tablespoon cocoa powder

Instructions

For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  • Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  • Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the filling:

  • You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  • Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  • Place the thick, creamy part into a bowl
  • Add the maple syrup and vanilla extract
  • Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  • Pit and halve cherries and place in a bowl with a splash of liqueur of choice and mix well

To frost and decorate the cake:

  • Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
  • Scatter over the halved cherries
  • Place the other half of the cake on top of that and use rest of the frosting to spread on top
  • Decorate with the remaining cherries

For the chocolate sauce:

  • Place all ingredients in a bowl and melt either over a bain-marie or in the microwave, until mixed together well
  • Pour over the cake
  • Keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
**You can alternatively use 200g (7oz) coconut yogurt 
**You can alternatively use melted dark chocolate (ensure vegan if necessary)
Nutrition Facts
Gluten-Free Vegan Black Forest Cake
Amount Per Serving
Calories 521 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 20g100%
Sodium 87mg4%
Potassium 531mg15%
Carbohydrates 58g19%
Fiber 7g28%
Sugar 33g37%
Protein 9g18%
Vitamin A 36IU1%
Vitamin C 4mg5%
Calcium 199mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Recipes

  • A halved gluten-free vegan yogurt muffin
    Gluten-Free Vegan Yogurt Muffins
  • A collage of four vegan Easter recipes photos
    60 Vegan Easter Recipes (Gluten-Free)
  • A halved gluten-free vegan purple sweet potato ube muffin
    Gluten-Free Vegan Purple Sweet Potato Ube Muffins
  • Two gluten-free vegan strawberry cupcakes with strawberry frosting
    Gluten-Free Vegan Strawberry Cupcakes
  • Share
  • Tweet

Reader Interactions

Comments

    4.67 from 6 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Tara

    July 25, 2018 at 6:17 am

    Can you cook the whole mixture in one tin and cut in half?

    Reply
    • Rhian Williams

      July 25, 2018 at 9:50 am

      Yes definitely - though you will need to double the cooking time!

  2. Anonymous

    December 06, 2018 at 9:14 pm

    Hello, great recipe! Please can I ask which brand of coconut milk you use for this because I find it hard to find one that separates (even after putting in fridge overnight). Thanks 🙂

    Reply
    • Rhian Williams

      December 07, 2018 at 2:50 am

      Thank you! I use Thai Taste coconut milk. I've heard Trader Joe's works well too! Hope that helps!

  3. Anonymous

    December 07, 2018 at 9:37 pm

    5 stars
    Hi, thanks for reply. Is that the 200ml sachets of Thai taste coconut milk and if so, do you freeze the night before to get the separation to happen? Thank you!

    Reply
    • Rhian Williams

      December 08, 2018 at 12:27 am

      Ah no it won't work with the sachets of Thai taste coconut milk, only the tins!

  4. Sara Roka

    July 05, 2019 at 2:45 am

    Can you use cacao powder instead of cocoa?
    And did you say we can use almond flour instead of gluten free flour?

    Reply
    • Rhian Williams

      July 05, 2019 at 9:44 am

      Yes you can use cacao powder instead! Unfortunately you can't use almond flour instead of gluten-free flour as it won't work in terms of texture. You can use rice flour or buckwheat flour in place of the gluten-free flour though.

  5. Anita

    August 19, 2020 at 8:15 pm

    5 stars
    I made this yesterday for today, as my birthday cake. It was delicious! I’ll be making it again!! We both loved it! Thanks for putting all the nutritional info as I can put it into myfitnesspal.

    Reply
    • Rhian Williams

      August 19, 2020 at 9:59 pm

      Thank you so much, so happy to hear that!

« Older Comments

Primary Sidebar

Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • A slice of gluten-free vegan yogurt cake on a plate with a fork
    Gluten-Free Vegan Yogurt Cake
  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Flaxseed Pancakes (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • Wok-fried tenderstem broccoli, pak choi and sliced garlic on a black plate
    Wagamama Wok-Fried Greens (Vegan + GF)

Footer

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 · Foodie Pro Theme On Genesis Framework ·

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.