How long does black forest mini cake [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make black forest mini cake [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make black forest mini cake [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes black forest mini cake [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does black forest mini cake [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

11.8K Views 12 years ago

Black Forest Mini Cake
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Black Forest Mini Cake [Vegan]

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

Ingredients You Need for Black Forest Mini Cake [Vegan]

Dry Ingredients:

1 cup plain flour
1 teaspoon baking powder
2-3 tablespoons cocoa powder
2 tablespoons soft brown sugar

Wet Ingredients:

1/2 cup oat milk
1 teaspoon 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 tablespoons powdered stevia, or 4-5 tablespoons icing sugar
approx. 1 cup frozen cherries, defrosted
approx. 1/3 cup cherry liqueur
Chocolate shavings, to decorate

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How to Prepare Black Forest Mini Cake [Vegan]

Preheat the oven to 350°F (180°C). Grease two small 15cm/6 inch cake tins.
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.
Place a small saucepan over medium heat. Add the butter and coconut oil to it and melt, stirring with a wooden spoon.
Combine the milk and ACV in a small cup and set aside to curdle.
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.
Meanwhile, whisk the coconut cream and powdered stevia or icing sugar into stiff peaks. Refrigerate for now.
Soak the cherries in the liqueur while the cakes are baking and drain just before using (see next step).
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.

Notes

- If you’re a fan of cherry liqueur, 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. - Keep in the fridge for up to 3 days (if it lasts that long).