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dreamy, vegan desserts

Black Forest Gateau

This cake is the cake of vegan dreams! Layered with silky smooth chocolate buttercream and tangy cherry compote, the vegan black forest gateau is bound to be a showstopper at a dinner party. There is a lot of flexibility with this recipe so you won’t have to approach it with any anxiety!

Preparation: prepare buttercream custard 2 hours or a night ahead.

Yield: 8-10 servings

Prep time: excluding chilling time for custard, 4 hours

Black forest close up

Moist Chocolate Cake

WHISK in a medium bowl

3/4 cup flour, sifted

1/4 cup cornflour, sifted

2/3 teaspoon baking powder

1/4 teaspoon baking soda

BEAT in a small bowl

2/3 cup buttermilk: 2/3 cup soy/oat milk + 2 teaspoons vinegar

1/2 cup coconut yoghurt (if that isn’t available , increase buttermilk quantity to 1 cup)

1 1/2 tablespoons applesauce

1/4 cup avocado oil (or any oil of choice!)

1 teaspoon vanilla essence

ADD wet mixture into dry mixture in 2 portions, mixing each time until just combined and smooth.

POUR batter onto cookie sheet lined with baking paper, spreading it enough to make up the number of layers you want according to the size of the mold you will use to cut the cake. I used a 7″ square mold and cut the cake into 3 layers.

BAKE at 330 F or 165 C for 9 to 12 minutes until toothpick comes out slightly moist. Cool.

Cherry Compote

MIX in a medium saucepan

1 1/2 cup cherries, cut and pitted

1/3 cup sugar

Juice of 1 lemon

HEAT on medium-high for the first 5 minutes. When it comes to a boil, turn heat down to low and simmer for 15 minutes. Cool and refrigerate in a sealed jar.

Chocolate Buttercream

SIFT into a small saucepan

2 tablespoons flour

1/4 cup cocoa powder

WHISK in

1/3 cup sugar, or more if you like your buttercream sweet

1/2 cup oatmilk

HEAT on low until thick, whisking constantly.

BEAT

1 1/2 sticks or 170g plant butter (at room temperature) for 2-3 minutes, until light and fluffy. Beat in chocolate custard brought to room temperature, adding it in only 1 tablespoon at a time. You should have a silky and luscious chocolate buttercream that is not too sweet!

Ganache

MICROWAVE in 20-second bursts

1/2 cup dark chocolate (Guittard  semi-sweet is my favourite and it happens to be vegan!)

STIR in

1/4 cup oatmilk, adding little by little until the ganache is the consistency you want. I sometimes end up adding a little extra oatmilk to get a thinner consistency.

Now for the most fun part!

Assemble your cake in the following order:

  1. Cake layer
  2. Piped buttercream
  3. Spooned cherry compote
  4. Repeat once more

Decorate the top as you wish, pouring the ganache onto the middle.

Black forest - side view

 

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Hi I'm Linea

I’ve been a baker for over a decade and recently switched to a more sustainable life. That change included a more ethical, healthy approach to baking.

Try out my recipes and you'll be amazed at how wonderful dairy free desserts can be!

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