Vegan Black Forest Cake
A Velvety, Refreshing Delicacy
Black Forest cake, or Schwarzwald cake, has earned its place among the most beloved and popular desserts. At first glance, we are drawn to its uniquely lavish appearance: the velvety color of sour cherries, the elegance of dark chocolate, luscious cream, and chocolate shavings. The sight alone awakens the palate because we know that a playful combination is coming, with refreshing cherries, dense dark chocolate, and contrasting crunchy, juicy, and creamy textures.
Black Forest cake takes us on a love affair that delights every sense, one of those pleasures that give life its charm and remain joyfully in the heart.
All right, now seriously. Black Forest is a wonderfully delicious cake that inspires many people because its distinctive flavors can be brought together in countless ways and still remain equally luscious. It is lavish enough for a special occasion, so you can prepare this version for a vegan friend’s birthday.
Dark chocolate is a rich source of valuable minerals and vitamins, acts as an antioxidant, and contains polyphenols and flavonoids. It awakens energy, lifts the mood and libido, and in many cultures cocoa is considered the food of the gods and used ceremonially. Alongside cocoa and dark chocolate, this cake features sour cherries bursting with vitamins, minerals, and good-quality fiber; three kinds of nuts that provide healthy fats and protein; dates rich in rare nutrients; and oats as another source of protein. Its sweetness comes from natural sources. Dates sweeten the base, while I added vanilla sugar made with Bourbon vanilla and a tablespoon of honey to the cream. You can use vanilla extract and two tablespoons of honey instead.
Dark Base
INGREDIENTS
– one cup dates
– one and a half cups rolled oats
– one cup roasted hazelnuts
– two tablespoons peanut butter
– two tablespoons unsweetened cocoa powder
– a pinch of salt
PREPARATION
Soak the dates in just enough warm water to cover them for at least two to three hours, then blend them into a paste using the same water. Dry-toast the oats in a pan until they become fragrant and lightly golden. It does not matter whether you use whole or chopped oats, because once cooled they will be ground into flour. Chop the roasted hazelnuts. Grind half into a powder in a coffee grinder and leave the other half in pieces so the cake has something crunchy.
Mix the peanut butter, ground and chopped hazelnuts, cocoa powder, oat flour, salt, and date paste. The mixture should be thick, so add the oat flour gradually and judge how much is needed to make it firm enough to press into the tin. It will thicken further as it rests.
White Cream and Assembly
INGREDIENTS
– two and a half cups cashews
– one cup plant-based milk
– two packets vanilla sugar
– one tablespoon honey or malt syrup
– a few drops of lemon juice
– a pinch of salt
for the cake:
– dark chocolate
– sour cherry compote
PREPARATION
Blend the cashews briefly to break them down, then cover them with hot milk. Add the vanilla sugar, honey, and salt and let them stand for about four hours. Add a few drops of lemon juice, then blend everything in a good blender until the cream is thick and smooth. While still pourable, spread it over the dark base already pressed into the tin and topped with sour cherries. The cream will not firm up dramatically in the refrigerator, so make sure it is thick at the blending stage. If it is too thin, stir in a tablespoon of oat flour. The cake is now ready to decorate. Dust with unsweetened cocoa, arrange a few cherries on top, and scatter roughly chopped dark chocolate over it. Cover with foil and refrigerate for at least half a day or overnight.
Enjoy the cake. Cut thin slices because it is filling, and eat slowly. Savor every bite!
