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BLACK FOREST SHEET CAKE

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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: 

  1. In a mixing bowl whisk together flour, baking powder, cane sugar, cacao powder and pinch of salt. 
  2. In a separate bowl mix coconut milk with melted coconut oil and vanilla extract. 
  3. Add coconut milk mixture to the flour mixture. 
  4. Mix batter until smooth, but don’t over mix it. 
  5. Bake 365F 20-25 minutes. Let cool completely before the next steps. 

Cherry jelly: 

  1. Cut pitted cherries into pieces, add to a saucepan. 
  2. Add cane sugar, water, cornstarch (mix 1/2 tbsp of cornstarch with 1 tbsp of water) mixture and agar-agar powder. 
  3. Let the mixture simmer for 3-5 minutes until glossy. 
  4. Pour the jelly over chocolate sponge cake and refrigerate for 1-2 hours until set. 

Chocolate ganache: 

  1. Pour coconut milk into a saucepan. Simmer for 3-5 minutes. 
  2. Pour the milk over a chocolate chips. Let stand for 3 minutes. 
  3. Stir until smooth.
  4. 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: 

No-churn ice cream 

Vegan Cannoli

Rose tea 

Poached Pears 

vegan black forest sheet cake
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BLACK FOREST SHEET CAKE

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. 
Course Dessert
Cuisine American
Keyword vegan balck forest sheet cake, vegan sheet cake
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Servings 10
Calories 232kcal
Author Plant-basedRecipes

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
US Customary - Metric

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

Calories: 232kcal | Carbohydrates: 28g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 55mg | Potassium: 119mg | Fiber: 1g | Sugar: 15g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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