Juicy cherries are one of the joys of summertime eating. This surprisingly easy to make Black Forest sheet cake is filled with chocolate sponge cake topped with cherry jelly and chocolate ganache.
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VEGAN BLACK FOREST INGREDIENTS
Chocolate sponge cake: flour, baking powder, cane sugar, cacao powder, salt, coconut milk, coconut oil, vanilla extract
Cherry jelly: cherry, water, cornstarch, agar-agar powder
Chocolate ganache: chocolate chips, coconut milk
HOW TO MAKE BLACK FOREST SHEET CAKE
Chocolate sponge cake:
- In a mixing bowl whisk together flour, baking powder, cane sugar, cacao powder and pinch of salt.
- In a separate bowl mix coconut milk with melted coconut oil and vanilla extract.
- Add coconut milk mixture to the flour mixture.
- Mix batter until smooth, but don’t over mix it.
- Bake 365F 20-25 minutes. Let cool completely before the next steps.
Cherry jelly:
- Cut pitted cherries into pieces, add to a saucepan.
- Add cane sugar, water, cornstarch (mix 1/2 tbsp of cornstarch with 1 tbsp of water) mixture and agar-agar powder.
- Let the mixture simmer for 3-5 minutes until glossy.
- Pour the jelly over chocolate sponge cake and refrigerate for 1-2 hours until set.
Chocolate ganache:
- Pour coconut milk into a saucepan. Simmer for 3-5 minutes.
- Pour the milk over a chocolate chips. Let stand for 3 minutes.
- Stir until smooth.
- Pour chocolate ganache over cherry jelly layer and refrigerate for 1-2 hours.
I hope you will love these Black Forest Sheet Cake because it’s:
Easy to make
one sheet cake
and absolutely delicious!
Other recipe to try:
BLACK FOREST SHEET CAKE
Equipment
- 1 brownie pan
Ingredients
Chocolate Sponge Cake
- 1 cup flour
- 1/3 cup cane sugar
- 3 tbsp cacao powder
- 1 tsp baking powder
- 1 pinch salt
- 1/4 cup coconut milk
- 1/4 cup coconut oil
- 1 tsp vanilla extract
Cherry Jelly
- 1 cup cherry
- 1/4 cup water
- 1/2 tbsp cornstarch
- 1 tbsp agar-agar powder
Chocolate Ganache
- 1 cup chocolate chips
- 2/3 cup coconut milk
Instructions
Chocolate Sponge
- In a mixing bowl whisk together flour, baking powder, cane sugar, cacao powder and pinch of salt. In a separate bowl mix coconut milk with melted coconut oil and vanilla extract. Add coconut milk mixture to the flour mixture. Mix batter until smooth, but don't over mix it. Bake 365F 20-25 minutes. Let cool completely before the next steps.
Cherry Jelly
- Cut pitted cherries into pieces, add to a saucepan. Add cane sugar, water, cornstarch (mix 1/2 tbsp of cornstarch with 1 tbsp of water) mixture and agar-agar powder. Let the mixture simmer for 3-5 minutes until glossy. Pour the jelly over chocolate sponge cake and refrigerate for 1-2 hours until set.
Chocolate Ganache
- Pour coconut milk into a saucepan. Simmer for 3-5 minutes. Pour the milk over a chocolate chips. Let stand for 3 minutes. Stir until smooth.Pour chocolate ganache over cherry jelly layer and refrigerate for 1-2 hours.
Nutrition
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