The First "Very Veggie" Black Forest Cake Ever (V, GF, RSF)

JULY 27, 2020

The First "Very Veggie" Gluten-Free, Refined Sugar-Free & Vegan Black Forest Cake Ever!

I grew up at the foothills of the Black Forest where "Black Forest Cakes" is a MUST or let's say "part of the culture". During my childhood, there was always someone who would bring a Black Forest Cake to our family celebrations. The downside though, the classic Black Forest Cake contains much more dairy and sugar than my skin today. Therefore, a "healthy remake" had been on my ToDo list forever. 

How the cake turned out veggie? Well.. I used my favorite Sweet Potato Brownie recipe as a base, topped it with a delicious coconut cream and finished it off with a super refreshing cherry-chia mix, made with fresh cherries and 100% Black Chocolate sprinkles. Sounds too good to be true? Nope - It isn't. This Veggie Vegan Black Forest Cake is the perfect guilt-free dessert for a special occasion. 

What You Need To Make This Delicious Black Forest Cake?

1. Mini Cake Forms to form the mini tarts. Of course, only if you want to make the mini tarts. Alternatively, you can also make one large round cake. 

2. High quality and ideally organic ingredients. Especially when it comes to chocolate, I wouldn't go cheap. For the cacao powder, I recommend to use a high quality dark chocolate powder, such as this organic one from Sevenhills Wholefoods.The same holds true for the cherries and the coconut milk. Make sure to purchase milk and cherries from brands which are flavorful and pesticide-free. The flavor difference is immense as we barely add any sugar (and if so only natural sugar) to the mix.

3. Time! This cake isn't the easiest and definitely not recommendable if you're searching for a quick and easy last minute cake. However, if you have a little free time before a visit or an event, I highly recommend you to give them a try. They will definitely become a conversation topic amongst your guests. 

Now, let's get baking and have fun! :)

Share Your Veggie Vegan Black Forest Cake "Love-Story" 

I hope you enjoy the "Veggie Vegan Black Forest Cake" as much as I do. Like always, I would love to see your delicious results and repost them on my social channels. So make sure to tag me on Instagram or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

Vegan, Gluten-Free & Naturally Sweet Black Forest Cake
I grew up at the foothills of the Black Forest where „Black Forest Cake“ is a must. Unfortunately, the classic Black Forest Cake contains much more dairy and sugar than my skin can take and a healthy „re-make“ of the classic has therefore been on my baking list forever! My heavenly healthy version is based on a my favorite sweet potato brownie, then topped it with a delicious coco cream and finished it off with a super refreshing cherry-chia mix and 100% Black Chocolate sprinkles. Pure heaven!
    • -  
      500g Sweet Potatoes (cooked and mashed)
    • -  
      12 dates (mixed into soft puree with a food processor or hand mixer)
    • -  
      6 Tbsp Maple Syrup
    • -  
      150g Ground Almonds
    • -  
      60g Old-Fashioned Oats
    • -  
      2 Tbsp Melted Coconut Oil
    • -  
      6 Tbsp Raw Cacao Powder (high quality is key)
    • -  
      1 Pinch of Salt
    • -  
      350ml Full-Fat Organic Coconut Milk (cooled in the fridge over night)
    • -  
      150g Organic Coconut Flakes
    • -  
      Pinch of Fresh Vanilla
    • -  
      500g Fresh Cherries (stone removed)
    • -  
      15g Chia Seeds
    • -  
      100ml Water
    • -  
      1 Tbsp Maple Syrup
    • -  
      Handful of extra cherries for decoration
    • -  
      100% dark chocolate as sprinkles
  1. To make the sweet Potato Brownie Base, take a look at the original recipe (link in the article above). Ingredients are listed on the left.
  2. As soon as your brownie base has cooked, take the mini cake forms (listed in the article above) and cut out the round cake base.
  3. For the Coconut cream, take your refrigerated coconut milk, place it into the food processor and add the remaining ingredients. Then mix until you end up with a "more or less" solid cream. This took around 5 min with my mixer. Then refrigerate the cream until you prep your Black Forest Cake.
  4. For the cherry cream topping, take your fresh cherries, wash them and remove the stones inside. This may take a while if you don't have a stone remover. But believe me, it's worth it if you taste the result.
  5. Then, place the cherries into a bowl, alongside with 100ml water and heat the mix over medium heat. When the cherries have softened (around 20min depending on the ripeness of your cherries), add the chia and the maple syrup and cook for another 10min over low-heat. Then remove the cherry-chia mix from your stove and let it sit for another 30min to thicken the cream. (The thicker, the easier it will be to place on top of your Black Forest tower).
  6. Last but not least, comes the assembling part. I finished everything off with additional fresh cherries and 100% dark chocolate sprinkles.

Did you try it?

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