Vegan Black Forest Cake aka Brownie Layer Cake (gluten-free)
Brownies have always been one of my favorite desserts, so when I wanted something a little special for Christmas Eve, I turned it into a layered cake. I baked a rich brownie base, added a creamy gingerbread-spiced layer, and finished it with cherries, and it was a hit, even with my granny, who usually skips chocolate cakes. You can leave out the gingerbread spices to enjoy it year-round, making it a perfect treat for guests or a simple cake to bring along when visiting friends.
What is Black Forest Cake?
Black Forest Cake is a classic German dessert made with chocolate cake layers, cherries, and cream. This vegan and gluten-free version keeps the same flavors with a lighter, plant-based twist.
Is this Brownie Layer Cake Black gluten-free?
Yes, this recipe is completely gluten-free thanks to almond, oat, and lupin flour instead of wheat flour.
Do I need a springform (loose-bottom) cake pan?
A springform pan makes removal easier, but a regular round cake pan lined with parchment paper will also work.
Ingredients
Almond Flour
Why It’s Used: Creates a moist, tender cake base with a naturally rich flavor.
Benefits: High in healthy fats, vitamin E, and naturally gluten-free.
Substitute: Oat flour (for a lighter texture) or more of the flour blend you’re using.
Lupin Flour
Why It’s Used: Adds structure and boosts protein content.
Benefits: Very high in plant protein and fiber, low in carbs.
Substitute: Chickpea flour (slightly earthier taste).
Oat Flour
Why It’s Used: Balances the nut flours and keeps the cake soft.
Benefits: Great source of fiber and slow-digesting carbs.
Substitute: Gluten-free oat flour or buckwheat flour.
Tapioca Starch
Why It’s Used: Helps bind the batter and improves texture.
Benefits: Light, grain-free starch that works well in gluten-free baking.
Substitute: Arrowroot starch or cornstarch.
Baking Powder
Why It’s Used: Gives the cake lift and fluffiness.
Benefits: Essential for airy cake layers in gluten-free recipes.
Substitute: Baking soda + acid (if adjusting the recipe).
Coconut Sugar
Why It’s Used: Sweetens the cake and balances cocoa bitterness.
Benefits: Less processed options like coconut sugar retain minerals. Can lower blood pressure.
Substitute: Coconut sugar, maple sugar, or date powder.
Coconut Oil
Why It’s Used: Adds moisture and richness.
Benefits: Stable for baking and dairy-free.
Substitute: Vegan butter or neutral oil.
Coconut Milk
Why It’s Used: Adds creaminess and moisture to the batter.
Benefits: Dairy-free and rich in healthy fats.
Substitute: Almond milk + a bit more oil for richness.
Vanilla (Powder or Extract)
Why It’s Used: Enhances chocolate flavor.
Benefits: Adds warmth and depth.
Substitute: Vanilla paste or omit if needed.
Cacao Powder
Why It’s Used: Gives the cake its deep chocolate flavor.
Benefits: Rich in antioxidants and minerals.
Substitute: Carob powder.
Cream Layer
Vegan Sour Cream or Cashew Cream
Why It’s Used: Creates a creamy, cheesecake-like layer.
Benefits: Dairy-free and lighter than traditional cream.
Substitute: Thick coconut yogurt.
Coconut Oil
Why It’s Used: Helps the cream set when chilled.
Benefits: Adds richness and structure.
Substitute: Cocoa butter (for firmer texture).
Sugar (Unrefined)
Why It’s Used: Sweetens the cream layer gently.
Benefits: Keeps the dessert refined sugar–free if using coconut sugar.
Substitute: Maple syrup (reduce other liquids slightly).
Vanilla
Why It’s Used: Rounds out the creamy flavors.
Substitute: Optional but recommended.
Coconut Flakes
Why It’s Used: Adds texture and subtle sweetness.
Benefits: Fiber-rich and naturally sweet.
Substitute: Finely chopped nuts or omit.
Lemon Juice
Why It’s Used: Balances sweetness and adds freshness.
Benefits: Full of antioxidants.
Substitute: Lime juice.
Gingerbread Spice (Optional)
Why It’s Used: Adds warmth and depth.
Benefits: Enhances chocolate flavor subtly.
Substitute: Cinnamon, cardamom.
Filling & Topping
Cherries
Why They’re Used: Classic Black Forest flavor and natural sweetness.
Benefits: Rich in antioxidants and adds freshness and sourness.
Substitute: Raspberries.
Dark Chocolate (for Swirl)
Why It’s Used: Finishes the cake with a rich chocolate note.
Benefits: Intense flavor with less sugar.
Substitute: Skip or use cacao nibs for crunch.
MORE HEALTHY CAKE IDEAS
Vegan Black Forest Cake aka Brownie Layer Cake (gluten-free)
Ingredients
Equipment
Method
- Preheat your oven to 175°C / 350°F. Line two round cake pans with parchment paper or lightly grease them.
- In a large bowl, mix all the dry ingredients: the flour blend, tapioca starch, baking powder, salt, sugar, and cocoa powder.
- Add the melted coconut oil, coconut milk, and vanilla. Stir until a smooth, thick batter forms.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 30–45 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Let the cakes cool completely in the pans before removing.
- In a bowl, mix the vegan cream, melted coconut oil, sugar, vanilla, lemon juice, coconut flakes, and gingerbread spice (if using).
- Stir until smooth and creamy. Chill briefly if needed so it thickens slightly.
- Place chopped chocolate and coconut oil in a heatproof bowl.
- Set the bowl over a saucepan with gently simmering water.
- Stir until smooth and glossy, then remove from heat.
- Place one cake layer on a serving plate.
- Spread an even layer of cream on top, then scatter the cherries evenly over the cream.
- Place the second cake layer gently on top of the cherries and press lightly to set.
- Spread the remaining cream over the top of the cake.
- Drizzle melted dark chocolate over the cream and use a stick or knife to create a gentle swirl.
- Refrigerate the cake for at least 2–3 hours, or overnight, to let the layers set and the flavors deepen.
Notes
