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vegan black forest cake

Vegan Black Forest Cake aka Brownie Layer Cake (gluten-free)

A rich, vegan brownie-layer cake with a creamy gingerbread-spiced layer and cherries. Perfect for holidays, special occasions, or a year-round chocolate treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 3 hours
Total Time 4 hours
Servings: 8 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Brownie
  • 2 cups almond flour ~300 g (see notes)
  • 1 cup lupin flour ~150 g (see notes)
  • 1½ cups oat flour ~200 g (see notes)
  • 2 tbsp tapioca starch
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup coconut sugar ~200 g
  • ½ cup coconut oil ~112 g
  • 1 can full-fat coconut milk
  • 2 tsp vanilla powder or extract
  • 4 tbsp cocoa powder ~20 g
Cream
  • ¾ cup vegan cream (200g) I used Planton coconut sour cream, or you can make cashew cream
  • 3 tbsp coconut oil
  • ½ cup coconut sugar I used unrefined coconut sugar
  • 1 tsp vanilla powder or extract
  • ½ cup coconut flakes ~40 g
  • 1 tsp lemon juice
  • 2 tsp gingerbread spice mix (optional)
Topping
  • dark chocolate (150g) I used 87%
  • 3 tbsp coconut oil

Equipment

  • 2x 8 inch Cake pan (20cm)

Method
 

Prepare
  1. Preheat your oven to 175°C / 350°F. Line two round cake pans with parchment paper or lightly grease them.
Bake the brownie
  1. In a large bowl, mix all the dry ingredients: the flour blend, tapioca starch, baking powder, salt, sugar, and cocoa powder.
  2. Add the melted coconut oil, coconut milk, and vanilla. Stir until a smooth, thick batter forms.
  3. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  4. Bake for 30–45 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  5. Let the cakes cool completely in the pans before removing.
Make the cream
  1. In a bowl, mix the vegan cream, melted coconut oil, sugar, vanilla, lemon juice, coconut flakes, and gingerbread spice (if using).
  2. Stir until smooth and creamy. Chill briefly if needed so it thickens slightly.
Melt the chocolate
  1. Place chopped chocolate and coconut oil in a heatproof bowl.
  2. Set the bowl over a saucepan with gently simmering water.
  3. Stir until smooth and glossy, then remove from heat.
Assemble the cake
  1. Place one cake layer on a serving plate.
  2. Spread an even layer of cream on top, then scatter the cherries evenly over the cream.
  3. Place the second cake layer gently on top of the cherries and press lightly to set.
  4. Spread the remaining cream over the top of the cake.
  5. Drizzle melted dark chocolate over the cream and use a stick or knife to create a gentle swirl.
  6. Refrigerate the cake for at least 2–3 hours, or overnight, to let the layers set and the flavors deepen.

Notes

Flour: The flours are used as a mix. You can combine them evenly before adding to the batter.