Vegan black forest cake

Vegan black forest cake is a show stopper – fluffy cream and drunken cherries sandwiched between tiers of moist chocolate cake. Gluten-free option included.

CREAM
135 ml / ½ cup + 1 tbsp aquafaba (chickpea brine)
50-75 g / 4-6 tbsp sugar
1½ cup coconut cream from a tin of full fat coconut milk
¼ tsp xanthan gum
DRY INGREDIENTS

180 g / 1½ cup all purpose white flour*
1 tsp baking soda
½ tsp baking powder
120 g / 1 cup cacao powder
WET INGREDIENTS

90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
180 g / 1 scant cup sugar (I used demerara sugar)
180 ml / ¾ cup beetroot puree (approx. 300 g / 0.65 lb beetroot)**
240 ml / 1 cup almond milk (or other thin plant milk)
60 ml / ¼ cup espresso / strong coffee***
CHERRIES

450 g / 1 lb sweet cherries (or sour cherries), pitted
3 tbsp Kirsch, cherry liqueur (OR 2 tbsp maple syrup and 1 tbsp lemon juice)
1 heaped tsp cornflour / cornstarch

View the full recipe at Lazy Cat Kitchen →