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There are cakes for birthdays and celebrations and then there are cakes like this Vegan Black Forest Cake — the kind that arrives at the table towering and dramatic with its dark chocolate layers, clouds of billowing vegan whipped cream, glossy cherry filling tumbling between the tiers, and dark chocolate shavings blanketing the outside, and produces a silence at the table before the first slice is even cut because everyone is simply looking at it and understanding that whatever is about to happen is going to be extraordinary. This is that cake. The one that makes people ask if you bought it from a bakery. The one that proves vegan desserts are not a lesser category of food — they are simply food, made with different ingredients, that can be every bit as magnificent as anything else.

This recipe builds a proper Black Forest cake from the ground up — three layers of deeply chocolatey, moist vegan sponge made with Dutch-process cocoa, plant buttermilk, and oil; a homemade sour cherry filling spiked with kirsch or cherry juice that is jammy and intensely flavored; and a stabilized vegan whipped cream made from coconut cream that holds its structure for hours without collapsing or weeping. Assembled with cherries between every layer and finished with cream rosettes, whole cherries, and a generous coating of dark chocolate shavings, this cake is a full showstopper from the first glance to the last bite.

What makes this recipe so outstanding is the chocolate sponge — using a combination of Dutch-process cocoa and boiling water blooms the cocoa and produces a cake with a depth of chocolate flavor that lighter, less treated cocoa simply cannot match, resulting in layers that are intensely dark, perfectly moist, and the ideal foil for the bright acidity of the cherry filling.

This recipe is 100% vegan, naturally dairy-free and egg-free, and the kind of celebration cake that belongs at every birthday, anniversary, and special occasion on your calendar.

Recipe Information

Ingredients

For the Chocolate Sponge (makes 3 layers)

• 360g (3 cups) all-purpose flour
• 300g (1½ cups) granulated sugar
• 80g (¾ cup) Dutch-process cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp salt
• 360ml (1½ cups) unsweetened oat milk
• 1½ tbsp apple cider vinegar
• 180ml (¾ cup) neutral oil
• 2 tsp vanilla extract
• 240ml (1 cup) boiling water

For the Cherry Filling

• 600g (about 21oz) jarred or canned sour cherries, drained (reserve juice)
• 60ml (¼ cup) reserved cherry juice
• 2 tbsp kirsch (cherry brandy) or extra cherry juice
• 2 tbsp cornstarch
• 2 tbsp sugar

For the Vegan Whipped Cream

• 3 cans (400ml each) full-fat coconut cream, refrigerated overnight
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For Decoration

• Dark chocolate (70%+), shaved or grated — about 100g
• 12 whole maraschino or fresh cherries
• Extra cocoa powder to dust

Instructions

1. Make the cherry filling. Combine the cherry juice, kirsch, cornstarch, and sugar in a small saucepan and whisk until smooth. Add the drained cherries and cook over medium heat, stirring, until the mixture thickens and becomes glossy — about 3–4 minutes. Remove from heat, transfer to a bowl, and refrigerate until completely cold.
2. Make the chocolate sponge. Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans. Combine the oat milk and apple cider vinegar and set aside for 5 minutes to curdle. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the oil, vanilla, and buttermilk mixture and whisk until combined. Carefully pour in the boiling water and whisk until smooth — the batter will be thin. Divide evenly between the three prepared pans.
3. Bake. Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely — do not assemble until the layers are fully cold.
4. Make the vegan whipped cream. Open the refrigerated coconut cream cans and scoop out only the thick, solid cream — discard or save the liquid for another use. Beat with an electric mixer on high speed for 3–4 minutes until thick, fluffy, and holding peaks. Add the powdered sugar and vanilla and beat briefly to combine. Refrigerate until needed.
5. Assemble. Place the first chocolate layer on a cake board or serving plate. Pipe or spread a border of whipped cream around the edge to create a dam. Spoon half the cherry filling into the center and spread to the cream border. Add the second sponge layer and repeat. Place the third layer on top, cut-side down.
6. Frost and decorate. Cover the entire cake in a generous layer of whipped cream, smoothing the sides and top. Press dark chocolate shavings onto the sides and top of the cake. Pipe cream rosettes around the top edge and place a whole cherry on each rosette. Dust lightly with cocoa powder. Refrigerate for at least 1 hour before slicing.

Pro Tips

• Refrigerate the coconut cream cans overnight — this is non-negotiable. The cream must be fully cold and separated from the liquid to whip properly. A can that has not been chilled will not whip.
• Use the boiling water in the sponge — adding boiling water to the cocoa blooms it, intensifying the chocolate flavor dramatically. The batter will look very thin; this is correct.
• Build a cream dam before adding the cherry filling — piping a ring of cream around the edge of each layer contains the filling and prevents it from oozing out the sides during assembly.
• Cool the sponge completely before assembling — warm sponge melts the whipped cream on contact and causes the layers to slide. Patience here is essential.

The Story of Black Forest Cake

Schwarzwälder Kirschtorte — Black Forest Cherry Cake — is one of Germany’s most famous culinary exports and one of the most recognized cakes in the world. It takes its name from the Black Forest region of southwestern Germany, where sour Morello cherries grow in abundance and Kirschwasser — a clear cherry brandy distilled from those same cherries — has been produced for centuries. The cake as we know it today is widely credited to Josef Keller, a German pastry chef who reportedly created the combination of chocolate cake, cherries, and cream in the 1930s, though variants of the combination existed earlier. Under German law, a cake cannot legally be called Schwarzwälder Kirschtorte unless it contains Kirschwasser — a rule that speaks to the seriousness with which German bakers regard this recipe. This vegan version honors every element of the original: the dark chocolate layers, the sour cherry filling, the generous cream, and the drama.

Flavor Variations

• Mocha Black Forest Cake: Add 2 teaspoons of instant espresso powder to the chocolate sponge batter for a coffee-chocolate-cherry combination that is deeply sophisticated.
• White Chocolate Black Forest Cake: Replace the dark chocolate shavings with shaved vegan white chocolate for a sweeter, more delicate visual contrast.
• Mini Black Forest Cupcakes: Use the same sponge recipe to make 24 cupcakes, core each one and fill with cherry filling, then top with a whipped cream swirl and a cherry.

Nutritional Highlights (Per Serving)

Storage

• Refrigerator: Store the assembled cake covered in the refrigerator for up to 4 days — the cream holds well and the layers stay moist. Slice cold and serve at room temperature.
• Freezer: Freeze un-frosted sponge layers individually, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator before assembling. The assembled, frosted cake does not freeze well.
• Make ahead: The sponge layers can be baked 2 days ahead and stored wrapped at room temperature. The cherry filling keeps in the refrigerator for up to 5 days. Whip the cream and assemble the day of serving.

Frequently Asked Questions

Can I use canned sweet cherries instead of sour cherries?

Sour cherries are strongly preferred — their acidity cuts through the richness of the chocolate and cream in a way that sweet cherries cannot. If using sweet cherries, reduce or omit the sugar in the filling and add a squeeze of lemon juice to introduce some brightness.

My coconut cream won’t whip — what went wrong?

The most common cause is the can not being cold enough. The cream must be refrigerated for a full 24 hours minimum. Also make sure you are using full-fat coconut cream, not coconut milk or light coconut cream, and that you are scooping only the solid cream, not the liquid.

Can I make this as a two-layer cake?

Yes — use two 9-inch (23cm) pans instead of three 8-inch ones, increase the baking time slightly, and use all the cherry filling in the single middle layer. The cake will be slightly shorter but just as delicious.

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