This black forest cake version is completely vegan, whole grain, and can be made sugar-free. It's much more nutritious than the original version, filled with refined sugar, butter, and white flour. Just one slice contains almost a half of the daily recommended intake for fiber and around 25 percent of your iron, magnesium, and phosphorus needs per day! The cake is also a source of high quality carbohydrates and healthy fats from the avocado and chia seeds, as well as a surprisingly high amount of protein. You can even eat a slice for breakfast and feel good about it. And the best part? It doesn’t taste healthy at all!
Black Forest Cake [Vegan]
For the cake:
- 4 and 1/2 cup whole grain spelt flour (or whole wheat)
- 2 cups xylitol, erythritol or unrefined sugar (or a combination)
- 3/4 cup cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1/3 cup applesauce
- 2/3 cup canola or melted coconut oil
- 1 tablespoon vanilla
- 2 tablespoons apple cider vinegar
- 3 cups filtered water
For the filling:
- 2 cups sour cherries (fresh, frozen, or canned)
- 1/4 cup chia seeds
- 1/4 cup cherry juice or the canning liquid if using canned sour cherries
- 1/4 to 1/2 cup date syrup or other sweetener (adjust to taste)
For the frosting:
- 1 avocado
- 3 tablespoons coconut oil
- 3 tablespoons cocoa powder
- 5 tablespoons date syrup (or other liquid sweetener)
- 1 teaspoon vanilla
- Mix the dry ingredients for the cake in a large bowl.
- Add wet and mix until combined.
- Pour in two 8-inch pans lined with parchment paper.
- Bake at 350 (180 Celsius) for about 45 minutes, until a skewer comes out clean.
- Let cool completely.
- In the meantime, combine all the ingredient for the filling in a medium bowl and let sit until thickened (about 10 minutes).
- Add all ingredients for the frosting in a food processor and pulse until super smooth. Make sure the coconut oil is warm enough so that it blends in well with the other ingredients.
- Layer the cake with the filling and cover with frosting.
- Refrigerate until the frosting hardens a bit.
- Decorate with dried cherries and cacao nibs if you like.
- Let the cake cool completely, preferably overnight, before tasting. It will become much sweeter as it cools and the flavors will combine nicely.