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Eggless Black Forest Cake Recipe

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4 from 13 reviews

This Eggless Black Forest Cake is a moist, rich chocolate cake layered with luscious whipped cream, cherry syrup, and fresh or maraschino cherries. The delightful combination of cocoa, cherries, and chocolate shavings makes it an irresistible dessert perfect for celebrations or anytime indulgence. This recipe uses simple pantry ingredients and baking techniques to create a classic, elegant cake with a fluffy texture and sweet, fruity accents—all without eggs.

Ingredients

Dry Ingredients

  • 1½ cups flour (wheat or all-purpose flour)
  • ¼ cup good quality cocoa powder
  • 1 tsp baking soda (ensure fresh)
  • ¼ tsp salt
  • 1 cup fine sugar (or powdered sugar)

Wet Ingredients

  • 1 cup milk (or water at room temperature)
  • ⅓ cup virgin coconut oil (or any neutral oil)
  • 1 tbsp vanilla extract
  • 1 tbsp vinegar (minimum 5% acidity) or lemon juice

Cherry Syrup and Cherries

  • ½ to ¾ cup chopped cherries (fresh or maraschino)
  • 2 tbsp sugar (optional, if making syrup)
  • 4 to 5 tbsp water
  • 6 to 8 whole cherries (fresh or maraschino, for decoration)

Frosting and Decoration

  • 1½ cups whipping cream (chilled, 36% fat or above)
  • 3 tbsp powdered sugar (confectioners sugar)
  • 1 chocolate bar (for chocolate shavings)

Instructions

  1. Prepare Cake Pans and Oven: Grease and line two 6-inch cake pans or one 8-inch pan with parchment paper. Preheat the oven to 170°C (338°F) for at least 15 minutes to ensure even baking.
  2. Sift Dry Ingredients: Sieve together the flour, cocoa, baking soda, and salt into a large mixing bowl. Add the sugar and mix well; then make a well in the center for wet ingredients.
  3. Mix Wet Ingredients: Pour in the oil, vinegar, vanilla extract, and milk or water into the well. Gently mix until the batter is just combined and smooth with no lumps, taking care not to overmix.
  4. Fill Pans and Bake: Pour the batter evenly into the prepared pans. Tap the pans lightly on the counter to release air bubbles. Bake for 20 minutes if using two 6-inch pans or 30-35 minutes for one 8-inch pan. Check doneness by inserting a toothpick; it should come out clean.
  5. Cool Cakes: Let the cakes cool in the pans on a wire rack for 8-10 minutes. Then invert the cakes onto the rack and cool completely before frosting.
  6. Make Cherry Syrup: Option 1: Boil 2 tbsp sugar in 4-5 tbsp water until sugar dissolves and syrup is slightly thickened. Option 2: Soak chopped cherries in 3 tbsp water for 45-50 minutes. Strain and collect the syrup, pat cherries dry to remove excess juice.
  7. Prepare Chocolate Shavings: Let the chocolate bar come to room temperature so it is easier to handle. Using a fruit peeler, shave chocolate into curls and keep refrigerated until decorating.
  8. Chill Equipment and Whip Cream: Chill a mixing bowl and beaters for at least 2 hours to help whip the cream. Also, chill the cake if possible for firmer layers.
  9. Cut Cake Layers: If baked in one 8-inch pan, slice the cake horizontally into two layers. If baked in two 6-inch pans, proceed with the two layers as is.
  10. Soak Cake Layers: Lightly brush each cake layer with cherry syrup or sugar syrup to add moisture and flavor; set aside.
  11. Whip the Cream: Pour chilled whipping cream into the cold bowl. Beat on low speed to combine, then increase to medium until bubbles form and cream starts to thicken. Add powdered sugar and vanilla extract, then whip until stiff peaks form.
  12. Prepare Piping Bag: Fit a piping nozzle or use a disposable plastic bag. Transfer about half a cup of whipped cream into the piping bag and refrigerate until needed to keep firm.
  13. Assemble the Cake – First Layer: Place a dollop of whipped cream on the cake stand to anchor the bottom layer. Place the first cake layer. Spread a generous amount of whipped cream evenly, and sprinkle chopped cherries over it.
  14. Second Layer and Frosting: Add the next cake layer on top. Spread whipped cream evenly over the entire cake, including the top and sides.
  15. Chill if Needed: Refrigerate the cake for 45-50 minutes if the cream becomes soft to firm up the layers and frosting.
  16. Final Frosting and Decoration: Spread a generous final coat of whipped cream over the cake. Press chocolate shavings onto the sides to cover them completely.
  17. Pipe Decorative Roses: Using the whipped cream in the piping bag, pipe about 12 decorative roses or designs along the border of the cake as desired.
  18. Add Cherries and Chocolate Shavings: Place whole chilled cherries on top of each rose. Fill any gaps in the decoration with additional chocolate shavings for a finished look.
  19. Final Chill: Refrigerate the completed Eggless Black Forest Cake until ready to serve to maintain texture and freshness.

Notes

  • Ensure baking soda is fresh for proper rising.
  • You can substitute milk with water to keep it eggless and lighter.
  • Using virgin coconut oil adds a subtle flavor but any neutral oil works.
  • Chilling the bowl and cream is critical for whipping stiff peaks.
  • Adjust sweetness in cherry syrup to taste or skip sugar if using sweet cherries.
  • Make chocolate shavings ahead and refrigerate to prevent melting while decorating.
  • Refrigerate the cake if not serving immediately to keep the cream stable.
  • You can use fresh or maraschino cherries depending on availability.

Find it online: https://marthatasty.com/eggless-black-forest-cake-recipe/