Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Black Forest Gateau

2 spoon difficulty rating

1 hour, including baking time – but remember to chill the coconut milk beforehand!

Serves:

Black Forest Gateau

Chava Eichner says: ‘This is probably the most well-known German dessert. As a child, we used to have this cake most weekends but it took me until now to attempt a vegan version. With its indulgent creamy filling, it is set to become a family favourite all over again!’

Ingredients: 

Cake 

  • 175g/6oz caster sugar
  • 125g/4oz vanilla soya yoghurt OR plain yoghurt with 1 tsp vanilla essence mixed in
  • 100ml plain vegetable oil 
  • 2 heaped tbsp cocoa
  • 200g/7oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp finely ground flax seeds (OR ready-ground flaxmeal, eg Aldi) + 4 tbsp warm water to make a ‘flax egg’

 

Filling and decoration

  • 175g thick coconut cream, chilled overnight (eg Blue Dragon brand)
  • 250g/9oz dairy-free cream cheese, eg Tofutti or Tesco Original
  • 40-50g/1½oz icing sugar, to taste
  • Zest of ½ orange
  • ½ jar of Frank Cooper Oxford cherry conserve OR other cherry jam, eg Aldi/Lidl
  • 12-15 fresh cherries
  • Dark chocolate for decoration – most brands are vegan but always check labels to ensure there is no added butterfat, whey etc.

 

ALL KITTED OUT

  • Scales
  • Measuring spoons
  • Measuring jug
  • Sieve
  • Mixing bowls - 1 large for cake, 1 smaller for icing
  • Mixing spoon
  • Small dish to make flax 'egg'
  • 2 x 18cm/7 inch springform cake tins + baking parchment
  • Scissors
  • Rubber or silicone spatula
  • Grater or zester
  • Blender or food processor to make icing

Method: 

1. Place the coconut cream in the fridge overnight OR in the freezer for about an hour or so - try not to freeze it solid though!

2. Mix ground flax seed and water and set aside.

3. Preheat the oven to 180˚C/350˚F/Gas Mark 4.

4. Sieve the sugar in a bowl then add the yoghurt, oil, cocoa and ‘flax egg’ mixture.

5. Sift in flour and bicarbonate and combine well.

6. Pour cake mix into two greased, base-lined 18cm/7in tins - preferably springform - and bake for about 20 minutes. They are ready when an inserted wooden skewer comes out clean. Set aside until completely cool.

7. Blend the coconut cream with the cream cheese, orange zest and icing sugar until smooth. Keep chilled - preferably in the freezer if possible - until it is needed.

8. Spread half the cherry jam and fresh cherry halves (optional) onto bottom cake. Top with two-thirds of the cream and cover with second cake. Spread remaining cream on top. Decorate with fresh cherries and grated dark chocolate. Chill before serving and enjoy!

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »