My Black Forest Cake combines 2 layers of tasty chocolate cake, with a whipped coconut cream and cherry filling, topped with fresh cherries and grated chocolate. A delicious dessert option which everyone will love! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Frequently Asked Questions:
Which dairy free butter do you use in the cake?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
Which dark chocolate do you use for the cake?
For this recipe I used the Dr Oekter 72% baking chocolate however any dark chocolate would work.
Which flour do you use for the cake?
For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Plain Flour which works really well in gluten free baking.
Which cocoa powder do you use for the cake?
For this recipe, and the majority of my chocolate bakes I use the Dr Oekter Fine Dark Cocoa Powder which is naturally gluten and dairy free.
Which plain yoghurt do you use for the cake?
For this recipe, I used the Alpro Plain No Sugars dairy free yoghurt alternative.
Which cherries did you use for the filling?
For this recipe I used a can of black pitted cherries in light syrup.
What is Kirsch and do I need to use it in this recipe?
Kirsch is a type of brandy, made from sour morello cherry juice. It is available to buy online or in some supermarkets. If you can’t get hold of Kirsch you could substitute it for the juice from your can of cherries.
How do you make the whipped coconut cream?
The whipped coconut cream is made using 2 cans of full fat coconut milk (light coconut milk won’t work!). Pop 2 cans in the fridge the night before you make the cake and leave overnight. When it comes to making the whipped cream, scoop out the hard coconut part that will have formed on the top and whip using an electric whisk. Add icing sugar and vanilla extract and whisk again.
How long will the cake last?
This cake will last in the fridge for up to 3 days however is always best served on the day you make it.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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