Christmas just got a whole lot sweeter with this stunning Vegan Black Forest Cake Wreath! It’s everything you love about the classic dessert – rich chocolate, juicy cherries, and whipped cream – reimagined in a festive wreath shape that’s perfect for your holiday table. Best of all, it’s completely plant-based, refined sugar-free, and irresistibly indulgent. Whether you’re hosting a Christmas feast or bringing dessert to share, this showstopping cake is sure to impress while keeping things deliciously wholesome.
Do I need a special pan for the wreath shape?
No special pan is needed! Simply use a circular cake tin and then use a smaller circle to cut out the centre to form the wreath shape. And because this cake is not a layered cake like a traditional black forest cake, you don’t need multiple cake tins – super easy!
Can I use frozen cherries instead of fresh cherries in this recipe?
Absolutely! Frozen cherries work perfectly for this recipe and are a great option if fresh cherries are out of season. Here’s how to use them:
- Thaw First: Allow the cherries to thaw slightly before cooking, or use them straight from frozen if you’re short on time.
- Adjust Liquids: Frozen cherries tend to release more juice, so you may need to cook them a little longer when making the filling to reach the right consistency.
- Same Measurements: Use the same quantity (1 cup) as the recipe calls for fresh cherries.
The end result will still be deliciously juicy and perfect for your Vegan Black Forest Cake Wreath!
What can I use instead of coconut cream?
If you prefer not to use coconut cream, there are several vegan alternatives that work beautifully for the whipped cream layer of your Vegan Black Forest Cake Wreath:
1. Store-Bought Vegan Whipped Topping
- Many brands offer ready-to-use vegan whipped creams made from soy, almond, or oat bases. These are convenient and perfect for this recipe.
2. Cashew Cream
- Soak 1 cup of raw cashews in hot water for 2-4 hours, then blend with 1/4 cup plant-based milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until smooth and creamy. Chill before spreading on the cake.
3. Aquafaba Whipped Cream
- Use the liquid from a can of chickpeas (aquafaba) and whip it with 1/4 tsp cream of tartar and 2-3 tbsp powdered sugar until fluffy. While it’s lighter than coconut cream, it makes a great low-fat and airy alternative.
4. Vegan Cream Cheese Frosting
- Mix 1 cup vegan cream cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract. This creates a rich, tangy layer that complements the chocolate and cherries.
Shortcuts for this recipe
Now, I know that some of you reading this might be a little intimidated by just how many ingredients and steps are involved in this vegan black forest cake. I mean, it goes without saying that desserts and especially cakes like this require a little more time, energy and money than your average packet mix cake that only requires you crack a couple of eggs in and splash of milk. In saying that, I want to alleviate a little of that for you with some easy shortcuts! But first – do I think you should follow the recipe to a T? Yes. But do I understand you might be time poor or overwhelmed with making a layered cake like this? Also yes.
Firstly, you might’ve noticed I have a homemade vegan chocolate ganache, which is more like a mousse that can be piped or spread on each layer (if doubling the recipe to create two cake layers). This is not essential in a black forest cake recipe. I repeat, not essential. So, this is something you could completely skip or alternatively, you could add a store bought version or simply drizzle a mixture of coconut oil and melted chocolate over the top at the end.
Next, is the vegan whipped coconut cream. Again, if you’re time poor or want a quicker version with fewer ingredients, you could opt for a store bought vegan whipping cream or one that comes in a can ready to pipe onto each layer to save time (and cleaning up your electric beaters and bowls).
My final time-saving and budget-friendly tip – instead of a homemade cherry compote (which I highly recommend) you could opt for a jar of cherries from the supermarket. With this you could pour both the cherries and its liquid into a saucepan and heat until it thickens and then you’ll have a simple and easy dupe. I will add though, it’s not quite the same – but in the spirit of cutting corners it takes the cake.
Vegan Black Forest Wreath Cake
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30
40
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10
This vegan take on the traditional Black Forest Cakes embodies all the delicious, sweet and cherry flavours while containing no refined sugar, low in gluten and all plant-based! Note: this cake wreath makes one layer – double this recipe to make two layers.
Ingredients
- Chocolate Cake
2.5 cups Cassava Flour (or AP flour)
1/2 cup Cocoa Powder (unsweetened)
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
1/2 cup Vegan Yoghurt (unsweetened or lightly sweetened)
2 cups Plant-Based Milk
2/3 cup Coconut Sugar
1/3 cup Coconut Oil
2 tsp Vanilla Extract
1 tsp Apple Cider Vinegar
- Whipped Coconut Cream
1 can Coconut Cream (refrigerated overnight)
300 grams Silken or Soft Tofu
1 tsp Maple Syrup
1/4 cup Powdered Monk Fruit Sugar Powder
1/4 tsp Xantham Gum
- Chocolate Ganache
1 tbsp Unsweetened Cocoa Powder
200 mls Full-Fat Coconut Cream or Milk
2 tsp Maple Syrup
1/3 cup Dark Vegan Chocolate Chips
- Cherry Compote
1 cup Pitted Cherries
1 tsp Lemon Juice
1 tbsp Stevia or Monk Fruit Sugar
1 tsp Corn Flour
1/2 cup Water
Directions
- Preheat your oven to 180°C (350°F). Grease and line one round cake pans with parchment paper.
- In a large mixing bowl, sift together the cassava flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly. In another bowl, whisk together the vegan yoghurt, plant milk, sugar, oil, vanilla extract, and apple cider vinegar until smooth and creamy.
- Gradually pour the wet ingredients into the bowl of dry ingredients, whisking gently. Mix just until combined – avoid overmixing to keep the batter light.
- Pour into a large round cake tin because we need to be able to cut a circle out in the middle to create the effect of a wreath. Bake for 25–30 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Chocolate Ganache
- Place the chocolate chips in a heatproof bowl. Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer (don’t let it boil). Pour the hot coconut milk over the chocolate chips. Let it sit for 2–3 minutes, then whisk until smooth and glossy.
- Add the melted chocolate mixture to a bowl along with the cocoa powder and maple syrup. Whisk the mixture until completely smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated.
- If you prefer a thicker consistency for spreading or piping, transfer the ganache to the fridge and chill for 20–30 minutes.
- Whipped Coconut Cream
- Open the chilled can of coconut cream. Scoop out the solidified cream into a mixing bowl, leaving behind the liquid (save this for smoothies or other recipes).
- Add the silken tofu to a blender or food processor. Blend until smooth and creamy, ensuring no lumps remain.
- Using a hand or stand mixer, whip the chilled coconut cream for 1–2 minutes until it starts to become fluffy.
- Gradually add the blended silken tofu to the whipped coconut cream, mixing on low speed until fully incorporated. Add the maple syrup, powdered sugar, xantham gum and vanilla extract (if using), and continue whipping until light and airy.
- For a firmer texture, refrigerate the whipped cream for 30 minutes before serving.
- Cherry Compote
- If using fresh cherries, wash, pit, and halve them. If using frozen cherries, no need to thaw.
- In a medium saucepan, combine the cherries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the cherries release their juices and soften (about 5–7 minutes).
- Add corn flour into the mixture and cook for another 1–2 minutes until the mixture thickens slightly.
- Remove from heat and let the compote cool slightly.
- Assembling the cake wreath
- Use a plate or circle to cut the inner circle out of the cake once cooled down. The aim is to form a wreath.
- Evenly spread around the cherry compote on the cake. Next, spread or drizzle over the chocolate ganache.
- Pipe the whipped coconut cream around the top of the cake. To decorate place some fresh cherries around the cake. Enjoy the cake chilled to avoid melting of the toppings.
Notes
- This recipe makes one layer of the chocolate cake in large springform cake tin. To make two layers, simply double the recipe and so on.
