This stunning looking Vegan Black Forest Naked Cake is completely dairy-free and egg-free, plus very easy to make and delicious!
Friends, I am in love. With cake. This Vegan Black Forest Naked Cake, specifically.
I have been having mixed results with vegan cakes so far, mainly because of the cream. I like my cakes filled with cream, and the filling to sponge cake ratio should be in favor of the filling.
The cake should be light, creamy, decadent. But this is not always the case with vegan cakes.
I have been having trouble until I learned I can make my own vegan whipped cream at home. And making your own vegan whipped cream is not only easy, but the cream tastes divine as well! I promise!
Also, this Vegan Black Forest Naked Cake is so worth the effort of turning on your oven and actually bake.
There are layers of rich chocolate sponge cake that is slightly infused with cherry juice.
The coconut whipped cream is fluffy and with a hint of vanilla, and so good, you’ll want to lick the bowl.
And then there’s the fruity cherry filling to round up the flavors and textures.
Making the chocolate sponge cake
The sponge cake is – as is the whole cake – vegan, and it’s as easy as mixing the dry and wet ingredients separately and then combining them.
We baked our cake in single layers, but you can easily bake it in one layer and then just cut your layers with a knife (there are instructions for both in the recipe). I just find I am not very good at cutting my cake layers, but baking in single layers has worked wonders for me!
How to make coconut whipped cream?
This coconut whipped cream was a revelation, and it’s the only cream I now use for cakes. Take 2 cans of high-quality coconut milk and stick them in the fridge overnight. The next day, open the cans, scoop out the thick coconut cream and place it in a bowl. And then (and I just use my kitchen robot for this) whip it for like 30 seconds, until peaks start to form. Then, add in powdered sugar and vanilla to taste and whip again. And that’s it! Best vegan whipped cream ready in a minute.
And if you’re like me, you’ll be keeping coconut milk refrigerated at all times now, just in case you feel like having some whipped cream on a cake or on fruit or in your coffee, why not.
What kind of cherries can I use?
To make this cake we used fresh cherries that we just washed and pitted. But, cherry season is brief, and if you cannot find fresh cherries, you can use canned or frozen cherries instead. Drain them of excess liquid and you’re good to go. This way you can make the cake any time of the year!
Place coconut milk in the fridge to cool overnight. This way the thick cream will separate from the coconut water. Not all coconut milk brands will work well, so try getting a really good quality brand or shop in a specialized Asian store. Nutrition data is automatically calculated using Nutritionix and may not be accurate.
For the cake:
Coconut whipped cream:
You can make the sponge cake a day ahead.
For a smooth finish of your naked cake, we recommend using an adjustable cake ring and a layer of acetate film. We just use an acetate film in a roll and cut the length we need.
Serving Size: 1
Amount Per Serving: Calories: 499Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 2mgSodium: 264mgCarbohydrates: 55gFiber: 3gSugar: 25gProtein: 7g
Place coconut milk in the fridge to cool overnight. This way the thick cream will separate from the coconut water. Not all coconut milk brands will work well, so try getting a really good quality brand or shop in a specialized Asian store.
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
Related: We’ve gathered pantry-meal recipes that you can make easily with what you already have in your cupboards!
Did you make this recipe? Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.