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

Recipe

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.

Prep
30 min
Cook
30 min
Chilling
3 hr
Total
4 hr
Servings
8 people

Equipment

  • 2x 8 inch Cake pan (20cm)

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

Method

  1. 1Preheat your oven to 175°C / 350°F. Line two round cake pans with parchment paper or lightly grease them.
  2. 2In a large bowl, mix all the dry ingredients: the flour blend, tapioca starch, baking powder, salt, sugar, and cocoa powder.
  3. 3Add the melted coconut oil, coconut milk, and vanilla. Stir until a smooth, thick batter forms.
  4. 4Divide the batter evenly between the two prepared cake pans and smooth the tops.
  5. 5Bake for 30–45 minutes, until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
  6. 6Let the cakes cool completely in the pans before removing.
  7. 7In a bowl, mix the vegan cream, melted coconut oil, sugar, vanilla, lemon juice, coconut flakes, and gingerbread spice (if using).
  8. 8Stir until smooth and creamy. Chill briefly if needed so it thickens slightly.
  9. 9Place chopped chocolate and coconut oil in a heatproof bowl.
  10. 10Set the bowl over a saucepan with gently simmering water.
  11. 11Stir until smooth and glossy, then remove from heat.
  12. 12Place one cake layer on a serving plate.
  13. 13Spread an even layer of cream on top, then scatter the cherries evenly over the cream.
  14. 14Place the second cake layer gently on top of the cherries and press lightly to set.
  15. 15Spread the remaining cream over the top of the cake.
  16. 16Drizzle melted dark chocolate over the cream and use a stick or knife to create a gentle swirl.
  17. 17Refrigerate 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.

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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.

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