Vegan Black Forest Cake (nut free, soy free, dairy free)



Black Forest Cake has its origins in Germany and is named after the traditional liquor made in the country’s Black Forest region, Schwarzwalder Kirchwasser. Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. True Black Forest cakes are decorated with black cherries.

This version of black forest cake version is completely vegan, uses whole grains, and can be made sugar-free. Eliminated are the original recipe’s refined sugar, butter, and white flour. What remains is the amazing taste!



4.5 cups whole grain spelt flour (or whole wheat)
2 cups unrefined sugar
¾ cup cocoa powder
1 tablespoon baking soda
¾ teaspoon salt
⅓ cup applesauce
⅔ cup melted coconut oil
1 tablespoon vanilla
2 tablespoons apple cider vinegar
3 cups filtered water

2 cups sour cherries (fresh, frozen or canned)
¼ cup chia seeds
¼ cup cherry juice or the liquid from canned sour cherries
¼ to ½ cup date honey or other sweetener


1 avocado
3 tablespoons coconut oil
3 tablespoons cocoa powder
5 tablespoons date syrup (or other liquid sweetener)
1 teaspoon vanilla


1. Mix the dry cake ingredients in a large bowl
2. Mix in the wet ingredients
3. Pour mixture in two 8-inch pans lined with parchment paper.
4. Bake at 350 (180 Celsius) for about 45 minutes
5. Allow to cool completely
6. Combine all the filling ingredients in a medium bowl and let sit until thickened (about 10 minutes)
7. Put all frosting ingredients in a food processor and blend until super smooth
8. Layer the cake with the filling and cover the upper layer with frosting
9. Leave to harden in the refrigerator
10. Decorate with dried cherries
11. Let the cake cool completely, overnight, before tasting. It will become much sweeter as it cools and the flavors combine