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No-Bake Vegan Black Forest Cake

No-Bake Vegan Black Forest Cake

Happy Monday! We’re well into cherry season now and what more perfect time to share this No-Bake Black Forest Cake?

This baby was perfected last year and for some reason has been my most popular recipe to date on Instagram. Is it the cherry on top? The chocolate? The cream? 😋

Regardless, I highly recommend it as it’s delicious, is refined sugar free and as the name says, requires no baking! Using just 10 ingredients, it’s the perfect dessert if you’re looking for something a little less heavy, a little more nutrient-dense and utterly delicious. ❤️

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No-Bake Vegan Black Forest Cake

The perfect indulgent but healthy dessert: this No-bake Black Forest Cake is surprisingly easy to make but looks and tastes incredible!
Course Dessert
Cuisine International
Keyword Dairy-Free, gluten-free, Recipe, Vegan
Prep Time 1 hour 15 minutes
Cooling Time For Cherry Filling 1 hour
Total Time 2 hours 15 minutes
Servings 6 people
Calories 664kcal
Author Elizabeth

Ingredients

Cherry Filling

  • 1½ cups cherries halved and with stones removed
  • 2 tsp chia seeds
  • 1 tsp maple syrup optional

Raw Cake

  • 3 cups walnuts see note below for substitutions
  • 16 small dates
  • ½ cup raw cacao powder
  • ½ cup unsweetened shredded coconut
  • 3 tbsp coconut oil
  • Pinch salt

Cream

  • 1 492 ml can can full fat coconut milk stored in the fridge overnight

Decoration

  • 8 squares of your favourite dark chocolate grated or roughly chopped with a knife
  • Several fresh cherries halved

Instructions

To make the cherry filling

  • Add the cherries to a small saucepan and simmer on a medium-low heat for about 15 minutes until they have partially broken down.
  • Place in a blender and blend for 10 seconds or until a smooth consistency is achieved.
  • Pour into a bowl and stir in the chia seeds and maple syrup (if using).
  • Allow the mixture to cool, then store it in the fridge for one hour to firm up.

To make the cake

  • Line two 5-6" round cake tins with baking parchment. If you don't have two cake tins of this size, you can line two similar-sized square or rectangular plastic food containers with baking parchment for a square cake.
  • Place all ingredients into a food processor and blend until a sticky dough forms.
  • (If you don't have a food processor, add the walnuts to a blender and process until they form a flour. Remove from the blender and blend the dates the same way until they are broken into small pieces. Add the walnut flour, date pieces and all other cake ingredients to a large bowl and mix together with your hands until a dough forms.)
  • Divide the dough between the two cake tins and press it down flat with your fingers until smooth.
  • Put the cake tins in the freezer for 30 minutes to set.

To make the cream

  • Remove the can of coconut milk from the fridge and open it. Scrape out the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
  • Using an electric whisk, beat the cream for 3-5 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Store in the fridge until needed to keep the cream firm.

To assemble

  • Once the cherry filling has firmed up and cakes have set, remove them from the fridge and freezer. Remove the cakes from their tins, being careful not to break them.
  • Add a thick layer of the cherry filling to the top of one cake, followed by a layer of cream.
  • Sandwich the other cake on top of this, and repeat the process of adding a layer of cherries and cream to the top.
  • Decorate with the cherry halves and grated dark chocolate, and serve immediately!
  • (If you find this cake tricky to slice, wait a few minutes for the layers to soften slightly. The fillings are naturally pretty messy and will splurge out as your slice it - embrace this! It's part of the fun.)

Notes

- If making the cherry filling is too much of a time commitment, you can substitute your favourite cherry jam instead.
- You can also substitute berries in this recipe if you don't have any cherries, just add a bit more maple syrup to ensure the berries are sweet enough.
- For the cake base, feel free to use a mix of sunflower seeds and walnuts if you want to make it more cost-effective. 2 cups walnuts and 1 cup sunflower seeds works well as a substitute - you might need to add a little more coconut oil to make the mixture stick together.
- If you're struggling with making the cream filling, just follow my step-by-step guide on how to make coconut whipped cream here.

Nutrition

Calories: 664kcal | Carbohydrates: 46g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 5g | Sodium: 110mg | Potassium: 878mg | Fiber: 11g | Sugar: 28g | Vitamin C: 7mg | Calcium: 90mg | Iron: 4.4mg

Make sure to check out Elizabeth’s Instagram and website for more tasty recipes!

Good Old Vegan

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Good Old Vegan
Tags: No-Bake Vegan Black Forest Cake Recipeplantbased recipevegan recipe
4 years ago

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