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Black Forest Mini Cake [Vegan]

LIKE OGP ON FACEBOOK :
I’m not usually one for cherries in my sweets but this one, guys – prepare for a food orgasm. It’s probably best I made this cake in small size because it would be all too tempting to devour the whole thing and send myself into a food-induced coma.

Black Forest Mini Cake [Vegan]

This Recipe is :

Dairy FreeVegan

Serves

4

Ingredients

For the cake:

Dry ingredients:

  • 1 cup plain flour
  • 1 tsp baking powder
  • 2-3 tbsp cocoa powder
  • 2 tbsp soft brown sugar

Wet ingredients:

  • 1/2 cup oat milk
  • 1 tsp apple cider vinegar
  • 1/2 cup coconut oil
  • 1/4 cup vegan butter

For the cream and cherry filling:

  • 3 cups coconut cream, chilled
  • 1-2 tbsp powdered stevia, or 4-5 tbsp icing sugar
  • approx. 1 cup frozen cherries, defrosted
  • approx. 1/3 cup cherry liqueur
  • Chocolate shavings, to decorate

Preparation

  1. Pre-heat the oven to 180ºC (350ºF). Grease two small 15cm/6 inch cake tins.
  2. Crumble the soft brown sugar, using your hands, into a large bowl, so it doesn’t make a lumpy batter. Sift the other dry ingredients into the bowl.
  3. Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.
  4. Combine the milk and ACV in a small cup and set aside to curdle.
  5. Fold the wet ingredients into the dry ingredients, stirring until just combined. Divide the batter evenly between the two cake tins, smooth out the tops and bake for 30 minutes. Cool on a wire rack.
  6. Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.
  7. Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).
  8. When the cakes are completely cooled, carefully slice them in half through the middle, using a bread knife. Slather a heaped tablespoon of coconut whipped cream onto the first slice, then top with a third of the soaked cherries. Place the second slice on top of the first, and again coat with coconut whipped cream and cherries, then top with the third slice. Repeat until you are left with the final, topmost slice, which you place on top of the third, and cover with more coconut whipped cream. Also cover the sides of the cake; this is best done with a spatula or a pallet knife. Decorate with a final flourish of chocolate shavings.

Keep in the fridge for up to 3 days (if it lasts that long).

Notes

I don’t like the cherry liqueur to be overpowering, but if you’re a fan, feel free to soak the cherries in a whole lot more liqueur, (and drink whatever’s left after draining the cherries, too, if you fancy). You could probably use 1/4 cup coconut oil instead of vegan butter, but I have not tried it personally.

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AUTHOR & RECIPE DETAILS


photo

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul — but cats and yoga help, too.


 

 



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7 comments on “Black Forest Mini Cake [Vegan]”

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Nancy Thomas
1 Years Ago

Yum


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Nancy Dragicevic
1 Years Ago

ohhhhhhhhh. myyyyyyyyyy. GOD. :O


Reply
Megan Hale
1 Years Ago

Lexi Martinez


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Lucy Rossina
1 Years Ago

Silver Wattle


Reply
Murray Cosatto
1 Years Ago

Rita Walsh looks to good to be true


Reply
Emily Simmons
1 Years Ago

YALA


Reply
Diana Pleasant-Hughes
1 Years Ago

Yolo


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