Black Forest Cake [Vegan, Refined Sugar Free]
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 serves
Layers of chocolate-cherry cake, with thickened coconut cream and cherry chia jam sandwiched in between. You won't believe this cake is vegan, wheat free, refined sugar free and oil free.
  • 3 cups wholemeal spelt flour
  • ½ cup cacao powder
  • 1½ tsp bicarb soda
  • 2 ripe bananas
  • 1 cup cherries (fresh, canned, or defrosted from frozen)
  • ¾ cup water
  • (optional) 2 tsp cherry-vanilla extract
  • 1 tsp apple cider vinegar
  • 400ml coconut cream
  • 2 tbs arrowroot powder
  • 1½ tsp stevia powder
Cherry jam
  • 1 cup cherries (fresh, canned or defrosted from frozen)
  • 2 tbs chia seeds
  • Optional: extra cherries for garnish, icing sugar/stevia
  1. Preheat oven to 180C/350F.
  2. Mix together flour, cacao and bicarb.
  3. Blend the bananas, cherries, water and extract (if using) until smooth.
  4. Mix the wet mixture with the dry mixture.
  5. Fold in the apple cider vinegar.
  6. Transfer to a 20cm round cake tin, lined with baking paper.
  7. Bake for 55 minutes, or insert a toothpick and if it comes out clean, the cake is ready.
  8. Let the cake cool.
  1. Stir together all the cream ingredients until there are no lumps.
  2. Bring to the boil while stirring. The cream will thicken.
  3. Remove from heat and set aside until ready to assemble cake (note: it will thicken more as it cools).
Cherry jam
  1. Blend the cherries and chia seeds until broken down slightly - I do this on a low speed for about 30 seconds.
  2. Let the jam sit for 10 minutes or longer, to thicken.
  1. When the cake is cool, slice in half so you have 2 circles.
  2. Place one circle on a serving plate.
  3. Spread about half the cream on the cake.
  4. Top with cherry chia jam.
  5. Place the other cake half on top.
  6. Spread the rest of the cream on top.
  7. Top with the extra cherries.
  8. Optional: dust with some icing sugar/stevia.
You may replace some of the water with a liquid sweetener such as maple syrup, if you have a sweet tooth!
Recipe by Vie De La Vegan at