The BEST Vegan Black Forest Sheet Cake is here. Black forest cake (traditionally a chocolate cake paired with a cherry filling and whipped cream) get’s a super festive makeover into a sheet cake that’s perfect for a crowd! Filled with cherry jam and chocolate ganache, decorated with adorable reindeer, you will love making this festive Holiday treat!
This incredible recipe has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Black Forest Sheet Cake
All of the most delicious flavours in one easy-to-make sheet cake. Moist and decadent chocolate cake is filled with sweet cherry jam and creamy chocolate ganache, topped with a whipped chocolate buttercream, and more juicy cherries. It combines the richness of the chocolate, tangy cherry along with lusciously creamy buttercream, you’ll love it!
Looking for more christmas recipes, check out my range of the BEST Vegan Christmas recipes here, including cakes, cupcakes, brownies and more!!
Ingredients for the best vegan chocolate cake:
Making the perfect homemade vegan chocolate cake is simple, but it all comes down to the ingredients. It’s important to use high quality ingredients to create a moist, dark, rich and flavourful chocolate sponge.
- The most important ingredient in this and any chocolate cake is cocoa powder. You want to make sure the cocoa powder you use is good / high quality. I like to use a dark cocoa powder as it really enhances the flavour of the dessert.
- Another star ingredient in the cake is the buttermilk and oil. They’re the reason for the cake being super moist. The best egg replacer for vegan cake is buttermilk. I use soya milk mixed with apple cider vinegar. You want to make sure the oil you use is of neutral flavour, so I recommend sunflower oil for baking.
- The addition of self raising flour with baking powder and baking soda helps to keeps this cake super soft and fluffy. Make sure to sieve them before adding into the batter to remove any lumps making for a perfectly combined sponge.
- You’ll want the filling to be smooth and creamy, so inside if a hidden chocolate ganache. This is simple chocolate and cream melted together and piped in the ‘poke’ holes. I use dark 70% chocolate along with the Natures Charm Coconut Whipping Cream. This allows the ganache to be ultra silky smooth.
- Lastly, the star of the show is the silky buttercream. This is a special buttercream as it uses the traditional ingredients of dairy-free butter, icing sugar and cocoa..but with the addition of condensed milk. I use the Natures Charm Condensed Oat Milk, which adds smooth, grain-less texture as well as making the buttercream taste similar to a chocolate spread. It’s delicious!
Why you’ll love this recipe:
This is such an easy vegan chocolate cake recipe which you’ll love to bake over the holidays, but if you need a-little more temping, here are my top reasons why you need to bake this cake:
- It’s vegan friendly – No animal derived ingredients.
- Really easy to make.
- Easy to serve and share.
- No stacking needed.
- Super rich, moist and decadent.
- Filled with fruity and juicy cherries.
- Simple yet effective decoration.
- Baked in 1 tin.
- Great for storing – Un-iced cake can be stored in a sealed container for 2-3 days.
- Fun for the kids to get involved in making and decorating.
- Served 8-10, depending on the slice size.
- Great for a Christmas gathering / party.
How to make a Vegan Black Forest Sheet Cake
This is an unbelievable vegan chocolate cake which is sure to get your gusts going back for a second slice. The cake basically consists of three simple steps and it’s so quick to make. Find the full written recipe and method in the recipe card at the bottom of the page.
Mix together the dairy-free milk and vinegar. Stir and set aside to curdle, this creates the vegan buttermilk. In a separate bowl, combine all the other ingredients. Pour in the buttermilk and oil. Stir into a cake batter.
Pour the batter in the lined tin, spread out until even. Bake in the middle of the oven for 25-30 minutes or until a skewer inserted in the middle of the cake comes out clean.
Use the end of a wooden spook to poke holes into the cake. Transfer cherry jam and chocolate ganache into separate piping bags, snip off the tips. Pipe the fillings into each hole.
Whip the butter, condensed milk, icing sugar and a-little bit of cocoa together until fluffy, add milk if needed. Transfer 2-4 tablespoons into a piping bag fitted with a large round tip nozzle. Pour the remaining cocoa into the bowl and whip until a dark chocolate buttercream. Spread over the top of the cake.
Pipe bulbs of the light chocolate buttercream over the top of the cake. Press on a glacé cherry. Use melted chocolate to pipe antlers and eyes.