Vegan Black Forest Gateau
Ingredients
Sponge
- 1 cup all-purpose flour
- 1/3 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of pink salt
- 3/4 cup almond milk
- 3/4 tsp cider vinegar
- 1/2 cup cane sugar (I used 1/4 cup)
- 1/3 cup coconut oil
- 1 tsp vanilla extract
Filling
- 400ml vegan whipped cream
- 20g icing sugar (adjust to taste)
- 50g fresh cherries
- 4 tbsp kirsch, optional
Preparation
Preheat the oven to 180°C.
Prepare two round cake tins by greasing them with oil and lining the pans.
Whisk the plant-based milk with vinegar to make homemade buttermilk and set aside to let it thicken before use.
Sift and mix the dry ingredients in a large mixing bowl.
Use a separate bowl to make a wet batter with oil, vanilla extract, and buttermilk.
Combine both batters and whisk until smooth and silky, stirring only 10-12 times to avoid over mixing.
Divide the mixture between the two tins.
Bake for 15-20 minutes.
Remove from oven and let cool completely.
While the cakes are cooling, make the filling.
Filling
Whip the cream until stiff and mix in the icing sugar.
Place the first cake face down on a cake stand and spread the whipped cream evenly over the cake, then spoon over the cherries.
Stack the second cake face down on top of the filling.
Spread the whipped cream over the top.
Arrange fresh cherries on top of the cream and sprinkle with chocolate shavings.
Tips
I didn’t use the kirsch in my recipe. Feel free to add a few drops to get the traditional taste.
