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5 from 1 vote

Black Forest Cake

Prep Time1 hr
Cook Time35 mins
Servings: 10 Slices


For the cake

  • 150 g dairy free butter block *See FAQs
  • 100 g dairy free dark chocolate *See FAQs
  • 275 g gluten free plain flour *See FAQs
  • 1/2 tsp xanthan gum
  • 350 g caster sugar
  • 30 g cocoa powder *See FAQs
  • 1 tsp bicarbonate of soda
  • 2 medium eggs
  • 175 g dairy free plain yoghurt *See FAQs
  • 100 ml boiling water

For the cherry filling

  • 1 tin (425g) black pitted cherries in syrup *See FAQs
  • 3 tbsp kirsch (Or substitute for the juice from the can of cherries *See FAQs)
  • 75 ml water
  • 1 tsp cornflour

Coconut Cream

  • 2 (400g) tins full fat coconut milk Placed in the fridge overnight beforehand. *See FAQs
  • 3 tbsp icing sugar
  • 1 tsp vanilla extract

To Decorate

  • Handful of fresh cherries
  • 50 g dark chocolate, grated


Make the cake

  • Pre heat the oven to 180C and grease and line 2 20cm cake tins.
  • Add the butter and dairy free chocolate to a saucepan. Heat on low until melted and combined. Set aside.
  • In a large bowl mix the flour, xanthan gum, caster sugar, cocoa powder and bicarbonate of soda. In a separate bowl whisk the eggs and dairy free yoghurt. Add the egg mixture and the chocolate mixture to the dry ingredients along with 100ml boiling water. Whisk with an electric whisk until fully combined.
  • Divide the mixture between the 2 cake tins and bake in the oven for around 30 minutes, or until a skewer comes out clean. Remove from the oven and set aside to cool.

Make the cherry filling

  • Place the can of pitted cherries into a saucepan along with the kirsch (or juice from the cherries) and water. Bring to a simmer on a low to medium heat and simmer gently for around 10-15 minutes, until the cherries start to soften and release some of the juices.
  • Take 1 tablespoon of liquid from the saucepan and add it to a small bowl with 1 teaspoon of cornflour, mix until combined and then add the cornflour mixture back into the saucepan with the cherries. Allow to simmer for a few more minutes until the cherry filling has thickened. If thickened too much, add an extra tablespoon of the juice from the cherries. Set aside.

Make the whipped cream

  • Remove the 2 cans of coconut milk from the fridge and scoop the hard cream part that has formed at the top of the can out and into a large bowl (discard the coconut water and use for something else).
  • Beat the coconut cream with an electric whisk to form stiff peaks. Add the icing sugar and vanilla extract and beat again until thick and creamy.

Assemble the cake

  • Sandwich the 2 chocolate sponges together with coconut cream and the cherry filling. Top the cake with another layer of coconut cream, the fresh cherries and grated chocolate.