Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book


Food Monster - Recipes

Black Forest Mini Cake [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

Cherries and chocolate? Prepare to be wowed. It will be so tempting to devour the whole thing because it is so tiny in size!

Black Forest Mini Cake [Vegan]

This Recipe is :

Dairy Free Vegan




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


  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).


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.





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.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Mayim Bialik’s Reuben Sandwich [Vegan]

How to Add More Pickled Foods to Your Diet

15-Minute Vegetarian Chow Mein [Vegan, Gluten-Free]

Irish Cream Mousse [Vegan]

vegan Irish Cream Mousse with st patricks day sprinkles

Cadbury Creme Eggs [Vegan]

How to Make Vegan Versions of Your Favorite Brand Name Foods

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

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

Click to add comment
1 Years Ago

Was something left out of this recipe? I\'ve been baking cakes for decades and was making this one for a Christmas meal. The first time, on reaching the stage of mixing the dry/wet ingredients, I convinced myself that I\'d done something wrong. I figured I must have made a mistake with an ingredient. The mixture was "wrong" - a chocolatey blob floating in coconut oil. So I threw it away and started again, carefully checking each ingredient. Same again, a chocolate blob floating in coconut oil. There\'s something very wrong with the proportion of ingredients or something missing. I ended up putting the oily mess in the oven anyway and it did what I thought it would do - "baked" in its original blobby form. Totally inedible. Almost a whole jar of coconut oil waste and I\'m here on Christmas Eve with no Christmas dessert. I\'m going to use a tried and tested chocolate cake mixture and try and make up for this somehow, but I learned my lesson and recommend that anyone tempted to do this do a "trial run" first. This was a disaster.

Nancy Thomas
3 Years Ago


Nancy Dragicevic
3 Years Ago

ohhhhhhhhh. myyyyyyyyyy. GOD. :O

Megan Hale
3 Years Ago

Lexi Martinez

Lucy Rossina
3 Years Ago

Silver Wattle

Murray Cosatto
3 Years Ago

Rita Walsh looks to good to be true

Emily Simmons
3 Years Ago


Diana Pleasant-Hughes
3 Years Ago



Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×