Wednesday, April 27, 2022


 For the filling and decoration:

  •  31⁄2 cups soy cream, suitable for whipping, well chilled
  •  10 tbsp cream stiffener
  • 2⁄3 cup kirsch
  •  1 tbsp ground vanilla
  •  25oz (720g) jar of cherries
  • 1⁄3 cup cornstarch
  •  2 tbsp fine cane sugar
  •  1–2 tsp vanilla extract
  • 12 Amarena cherriesvegan dark chocolate flakes

 For the crust:

  • 1⁄2 cup all-purpose flour
  • 2⁄3 cup ground hazelnuts
  • 1⁄4 cup fine cane sugar
  •  4 tbsp vegan margarine
  •  1–2 tsp vanilla extract

 For the cake mix:

  •  2 cups all-purpose flour
  • 3⁄4 cup fine cane sugar
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 2 tsp baking soda
  • 1⁄4 cup vegan cocoa powder
  •  11⁄2 tbsp cider vinegar
  •  13⁄4 cups soy milk
  • 2⁄3 cup canola oil


Enjoy the vegan version of this classic recipe. Black Forest gateau is renowned for its delicate crust, flavor-packed cherries, dark sponge cake, and delicious cream.

For the filling, whip the soy cream with an electric mixer on its highest setting for 2 minutes. Beat in the cream stiffener, 1⁄2 cup of the kirsch, and the vanilla. Set in the refrigerator to chill. Preheat the oven to 350°F (180°C). For the crust, combine the flour, hazelnuts, and sugar. Use your fingers to work in the margarine, then mix in the vanilla extract. Transfer to a springform pan lined with parchment paper. Smooth out the pastry and prick all over with a fork. Bake in the oven for 20–25 minutes. Leave to cool completely.

For the cake mixture, combine the flour, sugar, baking powder, salt, and baking soda. Sift in the cocoa powder.

Stir the cider vinegar into the soy milk, leave to thicken for 5 minutes, then stir in the canola oil. Quickly combine the liquid and dry ingredients with a large spoon. Transfer to a springform pan lined with parchment paper and bake in the center of the oven for 40 minutes. Leave to cool completely, then slice in half horizontally. Put a cake ring securely around the crust base.

For the filling, drain the cherries but retain the juice. Mix half the juice with the cornstarch, sugar, and vanilla extract. Bring the other half to a boil, remove the pan from the stove top, stir in the cornstarch and juice mixture, then return to a boil while stirring. Remove from the heat again. Stir in the cherries. Once the mixture has cooled slightly, spread it over the crust.

4 Place one of the cake layers on top of the cherries and press down slightly. Drizzle the cake with 2 tablespoons kirsch, then spread one third of the cream on top. Cover with the second cake layer, drizzle with 2 tablespoons kirsch, spread with cream, and chill briefly. Release from the cake ring and cover the sides with cream. Transfer the remaining cream to a piping bag with a star nozzle attached and pipe 12 swirls on top. Top each swirl with an Amarena cherry. Scatter chocolate flakes over top and chill overnight.