Vegan Black Forest Cake NO ONE Will Know Is Vegan!

A vegan black forest cake that will take just one hour of your time to prepare! Moist chocolate cake, perfect cherry filling, and fluffy coconut whipped cream. This vegan black forest cake recipe will impress vegans and non-vegans alike!
Recipe Links:
Vegan Black Forest Cake: tastythriftytimely.com/vegan-...
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Key Moments:
00:00 Introduction
00:26 Baking The Chocolate Cake
03:39 Making The Cherry Filling
04:53 How To Make Coconut Whipped Cream Frosting
07:54 How To Cut The Cake Layers
09:35 Assembling The Vegan Black Forest Cake
10:30 Recipe Cost
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#tastythriftytimely #vegancake #veganbaking
*Our videos include quick cutting and some brief flashes.

[@maliabafa4201]

One of the Best cakes I ever made (I am not a vegan). Thank you so much for this recipe!

[@TastyThriftyTimely]

Oh great! I’m so glad to hear you loved it. Thank you so much for giving it a try and letting me know! ☺️❤️

[@nikkiriddy6212]

This is the best cake (vegan and otherwise) that I have ever had in my whole 29 years on this planet !!! cant recommend enough!

[@TastyThriftyTimely]

Woah!! Thank you 🥰 what a compliment, hehe! SO glad you loved it! 💛

[@larrywasserman294]

I work for the hotel used to and they say clean as you go. That makes a big difference.

[@TastyThriftyTimely]

I know some people thrive in a bit of chaos lol but I much prefer a tidy work space too!

[@TastyThriftyTimely]

What do you think the next instalment in the "cake no one will know is vegan" series should be?

[@daniel_t7595]

Dyson says don't vacuum flour like substances, it will kill the motor. Cake looks absolutely delicious. Will be trying this recipe!

[@TastyThriftyTimely]

Haha good to know. Thank you. I’m glad you’ll try the cake 😂 let me know how you like it when you do 👍🏼

[@TheDeadmanTT]

I made a black forest cake once! It was a big hit with everyone!! (I ate most of it alone . . .)

[@TastyThriftyTimely]

Hahaha I relate to that 😂 it’s hard to go wrong with chocolate cake and whipped cream frosting 😜

[@ronkowalsky7061]

Great having you back; great looking cake; great looking kitchen and of course great looking apron 😁

[@TastyThriftyTimely]

Haha thank you! And I thought you’d like that 😉

[@scienceislove2014]

So underated!

[@TastyThriftyTimely]

I’m glad you like the video and thank you for watching and helping our channel out! 🥰

[@mutashimgamer7308]

Am so happy to learn abt the coconut cream thank you

[@TastyThriftyTimely]

Oh you’re welcome! I’m so glad it was helpful!

[@Andrea-kx1mj]

Welcome back!

[@TastyThriftyTimely]

Thank you!! So excited to be back 🥰 thanks for watching!!

[@emills767]

Yay! So glad you are back!

[@TastyThriftyTimely]

Thank you! Us too!

[@nancyscanlon8435]

Yum! Glad to see you back

[@TastyThriftyTimely]

Thank you!!! 🥰❤️

[@savemasaferyattashutelbitd8852]

thank you for this recipe and for the lifehack about making layers flat safely! you and your team are angels fr

[@TastyThriftyTimely]

Thank you! 🥰 So glad you found that helpful!! Thank you for watching!

[@mattc5084]

Wow!! Love your videos, gonna share with some of my friends! Would you consider including the metric measurements in your video like ‘Joy of Baking’ leaves it so much easier for us Europeans? ❤

[@TastyThriftyTimely]

Oh thank you! And yes I’ll keep that in mind! If you click the link in the description and visit the recipe on my blog you can change the measurements in the recipe card from cups to metric. I know lots of people like to bake along to the video though so I’ll try and include both going forward. I’m constantly learning how to improve the videos and everyone’s access to the recipes so thank you for your feedback (and thank you for sharing our channel!)

[@mattc5084]

@@TastyThriftyTimely Thanks so much! Loving your work 😀

[@TastyThriftyTimely]

Thank you! 🥰🥰

[@nayoungkim170]

I didn’t have cake mold more than one, so I just put all the cake dough into one and baked it longer, and it turned out perfect! I also put way less sugar overall and used maple syrup instead of powder sugar for cream, and it was very tasty. The coconut cream didn’t work out for me since it was not seperated from the very beginning when I opened the can, so I mixed with oatly cream. It didn’t thickened enough, but it still was usable to layer up the cake. I also used maple syrup on the cake sheet with cherry juice from the jar as I put way less sugar into the cake sheet. I was very suspicious until I tried the final result, and it tasted amazing!!! Thank you for your recipe, I had very nice time on my boyfriend’s birthday who cannot digest cow milk;D

[@TastyThriftyTimely]

Oh great! I’m so glad you were able to experiment with it and make it your own! I’m glad to hear you loved it even with the coconut cream being stubborn. Thank you so much for letting me know & I’m so glad this cake was part of your celebration 🎉

[@BoldFlavorVegan]

Welcome back!! As always, great recipe. Looks incredible.

[@TastyThriftyTimely]

Thanks, Mike!! Really appreciate that 🙌🏼

[@Keralite29]

I'm only 2 minutes into the video, and it's already one of the best recipe instructional videos I've seen on KZbin. You explain the theory as you perform the steps, which is so helpful and something I wish was more commonly done. Thank you. I'll be baking this cake one day.

[@TastyThriftyTimely]

Wonderful! I’m so glad it’s helpful. We try to structure our videos to be as clear to follow as possible (especially when it comes to baking)! Thank you for letting us know and definitely report back when you make your cake! 😋🍒

[@Keralite29]

@@TastyThriftyTimely I wasn't expecting a reply from you, let alone so quickly 😃 This is the only video I've seen of yours thus far (just discovered your channel), but as said earlier it is already one of my favorite cooking instructional videos on KZbin. If your other videos are like this one, then I can say you have succeeded very well in creating highly easy-to-follow recipe videos. I really hope to see your channel expand in viewership, channels like yours really deserve it. I wish your channel good luck in the future.

[@TastyThriftyTimely]

@Keralite29 thank you so much 🥰 this means so much to us! I try to reply to all of our comments as quickly as I can so if you ever have a question don’t hesitate to reach out! I’m currently writing the script for our next video so you caught me while I’m online 😜👍🏼

[@Keralite29]

​@hriftyTimely Hi, thanks again for being so communicative. I've finished the video now, and it was so clearly-explained and makes me feel like I understand so much more about the underlying principles of baking, despite never having baked a cake before. My only suggestion would be to display the ingredient quantities and oven temperature as text on the screen at the same time that you state them verbally, to help ensure the information is not misheard or missed altogether by the viewer. I know that would help me personally, at least. I really liked how you mentioned the total cost at the end of the video, because it reminds me of how much cheaper it is to cook/bake our own food rather than buying it from a store. I sometimes forget this fact, since we are generally buying the ingredients in larger quantities than will be needed for the specific recipe in question, which I would imagine results in higher grocery store costs than if we had solely purchased the store-bought version, despite the portion of ingredients used in the actual recipe itself costing less than the price of the store-bought version of it (and leaving us with leftover ingredients to spare). Regardless of whether you incorporate the earlier feedback, thank you again for this wonderful video. This may become the first cake I ever bake. _Edit: I originally requested the oven temperature be included in the video, not realizing it was mentioned at the start (350degF). So that was my mistake, and I have edited my comment accordingly._

[@TastyThriftyTimely]

Ah yes I do tend to state the oven temp at the start in order to get the oven preheating while the ingredients are mixed. Thank you for your suggestion about putting the ingredient quantities as text as well. The reason we haven’t done that thus far is that it is quite a bit of extra work. When we upload condensed versions of these videos to Instagram for instance we can auto generate captions. You could kind of do the same here with selecting the subtitles to appear and that way you will have a text representation of what I’m saying as well. I know that’s not entirely the same as what you’re suggesting so we’ll definitely keep that in mind going forward. We’re both still managing our day jobs and running TTT on the side so maybe one day this will become our full time job and we can get even more detailed with the videos! I’m glad you found the cost comparison helpful too! And yes, the initial cost of ingredients is always more and that’s why I try to emphasize really utilizing what’s already in your pantry. I always used to buy random ingredients for random recipes but now I try to buy really flexible pantry staples and just work from those for all of my cooking and baking. On our blog I put an asterisk beside any ingredient that is not part of our pantry staples list. Thank you again for such a detailed watch of this video and all of your encouragement and suggestions! ☺️

[@KingOfTheFountain]

Great recipe for you to return with, this looks so delicious! 🍰

[@TastyThriftyTimely]

Thank you 🥰 this was a fun one and we had lots of fun eating LOTS of cake 😉

[@lesamorris3051]

Thank you for this recipe! I made it today for NYE & it taste amazing!

[@TastyThriftyTimely]

Oh great! Thank you for trying it and letting me know you liked it! Happy New Year! 🥂 🎇

[@judykowalsky5320]

Looks delicious, looking forward to making this soon!!

[@TastyThriftyTimely]

Thank you!! 🥰You’ll have to keep me posted and let me know how you like it! ❤️

[@ifeelfree123]

I really like your energy 😊

[@TastyThriftyTimely]

Thank you so much 😊 thanks for watching!

[@swg6]

Thank you for sharing, will try this soon. Quick question, if I wanted to double the recipe what size of baking tins should I use?

[@TastyThriftyTimely]

Great! My first suggestion would be to make a 4 layer cake. You can mix the batter for the recipe as is, bake two 8 inch cakes, then mix the batter again & bake two more cakes in the same pans when they are free. This way you won’t have to guess about the timing for doneness, the ratio of cake to filling will stay the same, and by only making half at a time you won’t have excess batter sitting around which can affect how the second batch of cakes rise. If you have a deep 8 inch cake tin you could put double the batter in each tin and then slice the layers in half once they are baked. You will just have to guess a bit about the timing because the baking time will be longer (I’d guess at least 15 minutes longer and you could use your nose for clues on when it starts smelling like it might be done). You could also make a sheet cake if you are serving more people. If you have a larger rectangular cake tin you could make a one or two layered sheet cake and cut square pieces. Depending on the depth, the baking time may be similar to the 30ish minutes mine take. I hope this helps and one of these options works well for you. It’s always a bit of a guessing game when changing the tin size but use your nose, look for the cake pulling away from the sides of the tin, and use the handy toothpick test to check for doneness 👍🏼

[@swg6]

@@TastyThriftyTimely thank you so much for the tips, making a sheet cake sounds like a brilliant plan as yes I will be serving close to 20 people. Will try and let you know how it goes. Once more, much appreciated 🙏🏾😊

[@TastyThriftyTimely]

@@swg6 ok great!! I hope it turns out really well for you. I’m looking forward to your update!

[@ninah7439]

Looks Amazing! I want to bake it for my husband's birthday. Can you tell me please how much Grams are 2,25 Cups of flour? Thank you

[@TastyThriftyTimely]

Ah I just realized the metric conversion on our blog for that recipe is not working. 2.25 cups of flour is 270 grams. Typically if you follow the link in the description to this recipe on our blog you can select in the recipe card to change the measurements from cups to metric. For some reason it is currently not converting the flour measurement so my apologies! I’ll look into getting that fixed asap. I hope you enjoy the cake & feel free to reach out with any more questions.

[@ninah7439]

Thank you so much 🩷 I am very excited to make this cake 🌻🌼

[@TastyThriftyTimely]

Wonderful! Keep me posted and let me know how you like it 🥰

[@ninah7439]

Hi Kathryn, your cake was amazing! All my family loved it and didn't leave a piece . Cherry Cake is my husband's favorite cake and since I went vegan I never tried to make one ,did not dare to. and now it is one of Our favorites. I just found your Channel and look forward to discover your recipes :) Thank you 🩷

[@TastyThriftyTimely]

@@ninah7439 yay 👏 I’m so glad it worked out well for you, everyone loved it, and your husband can have cherry cake back in his life 😄! Thank you so much for letting me know how it turned out and I hope you find some other recipes here and on our blog that you like! Never hesitate to reach out.

[@Lordmaniax357]

Chocolate cake is one of the things that I miss the most... Have you ever used 'aqua faba' as an egg white substitute? I haven't got that far in my experiments. I'm kind of curious how it actually works.

[@TastyThriftyTimely]

Ah, I find chocolatey energy balls do a decent job of fulfilling my sweet tooth for chocolatey cake and brownies but the fluffy texture of cake is definitely harder to mimic without white flour and oil. I have used aquafaba and it works really well! I tend to cook my own chickpeas from scratch and the aquafaba is not quite as thick as when you buy canned chickpeas so I tend to use flax eggs and applesauce more frequently as egg substitutes. Lately though I’ve been wanting to experiment more with it. I don’t find it leaves a chickpea flavour and it does fluff up really well. It’s not quite as strong as egg whites for things like meringues but as an addition to other baking it’s a really good substitute. I’ve used it to make an egg free mayo too. But in that case you still need to use oil so I’ve since developed an oil-free mayonnaise with just silken tofu which I prefer.

[@Lordmaniax357]

@@TastyThriftyTimely Yeah but being diabetic I have to watch the sugars, carbs and all that. Some of those sugar substitutes are crazy expensive compared to actually sugars. (SIGH! Good bye Maple Syrup.) My grandma had a recipe that is similar to your 'energy balls' it used powdered milk I believe. Peanut butter, oats, powdered milk and honey I think.

[@TastyThriftyTimely]

@@Lordmaniax357 oh interesting. And yes I know maple syrup is definitely more costly than sugar! I try to use just a couple tbsp of maple syrup in most of my energy ball recipes and it could be removed entirely and replaced with a bit of water. Most of the sweetness is usually added with dates which are lower on the glycemic index but still something you may need to monitor. Hopefully your taste buds will adjust to being more sensitive to natural sweetness in time. Have you started to notice that already? I experienced a bit of that transition when I switched to a plant based diet and removed most packaged sweets from my diet and replaced them with home made (less sweet) sweets. Most desserts that I purchase out now taste way too sweet for my liking.

[@ziza_sva]

Hi, thanks for the recipe! Can sugar be substituted with date paste for example, both in batter and frosting? Also can I use any other type of flour?

[@TastyThriftyTimely]

Hi! You’re welcome! And yes I think date paste should work in the cake but I’m wondering if it might make your cake batter a touch more wet and dense (you may need to add a bit more flour if the consistency seems off). The icing sugar in the frosting does help to fluff the frosting up a bit and make it a little more firm so using date paste there might weigh the frosting down a bit and cause it to be more droopy on the cake (it will also add a dark colour to the frosting). You should be able to substitute whole wheat flour without much of a difference (other than a slight change in the taste). I haven’t tried this recipe with any gluten-free flours and the texture will be much more dense if you substitute any of those. If you’re up for experimenting and not too bothered if it turns out differently, then definitely give it a try and let me know how it turns out!

[@nitistyles6789]

Can we make the cake in just one pan and cut it in half later? I dont have 2 pans but i want to have two layers cake 😭

[@TastyThriftyTimely]

If you have a larger pan than my 8 inch pans you could do that but you will need to increase the baking time and there could be more room for error. If you have the time I would suggest baking half the batter first and then using the same pan to bake the second half of the batter once the first cake has cooled for 10 minutes and you can turn it out of the pan to cool fully. I hope that will help. Keep me posted with what you try!

[@linbaizhao]

Hi ! Loved the recipe ! Does the coconut filling tastes like coconut or does the flavor goes a little away after whipping ?

[@TastyThriftyTimely]

Thank you! And I would say the coconut flavour goes away. I have made this one for a lot of people and they haven’t been able to taste coconut. My mom doesn’t like coconut and she likes the whipped cream so hopefully you would find the same!

[@linbaizhao]

@@TastyThriftyTimely Thank you for your fast reply ! My husband doesn’t like coconut but now that you say that the flavors goes away, I will definitely try it and give me feedback 😌🌱

[@TastyThriftyTimely]

@@linbaizhao ok great! I hope you both like it! Adding a touch more vanilla to the whip might help to mask the flavour even more if you taste test it and think he might be able to detect it 😜

[@mehakdhanania4363]

Can I make chocolate truffle from coconut cream and dark chocolate? How does it tastes? Do I need to add sugar?

[@TastyThriftyTimely]

Yes you should be able to! I have a video for a chocolate tart where I make the filling from coconut milk and semi-sweet dark chocolate chips. I don’t add extra sugar and the filling firms up quickly in the fridge. You could definitely scoop it into truffles so I think that combo will definitely work. I would probably add sugar if you were using a bittersweet baking chocolate but if you’re using a higher quality dark chocolate I’m sure it would be flavourful enough that you wouldn’t need to sweeten it. Let me know if you give it a try.

[@sarahnatalia7514]

Thank you for sharing. Can you use coconut sugar instead of cane sugar?

[@TastyThriftyTimely]

Yes that should work well! Coconut sugar tastes a little less sweet than cane sugar so you could increase the amount by a bit if you would like but otherwise you shouldn’t have too much of a difference with that swap.

[@ilickgrandmas2854]

Hi Kathryn, i just made this cake and I'm not sure if I should assemble it now or later. I will need to have it ready in 7 hours, will it last in the fridge assembled for that long?

[@TastyThriftyTimely]

I would leave everything separate until closer to serving. As long as your whipped cream frosting is quite firm it will hold up well in the fridge if you prefer to assemble it all but leaving the frosting separate for now and allowing it to firm up a little more on its own is great. If you do keep everything separate and the frosting is really firm when you go to frost the cake just let the frosting sit at room temperature for a couple minutes (it shouldn’t firm up that much though). I hope you enjoy it!!

[@ilickgrandmas2854]

@@TastyThriftyTimely thank you so much I will wait and assemble it before serving 🥰

[@scienceislove2014]

🌱💚

[@TastyThriftyTimely]

😊😋!

[@ambergorritti5087]

Can I substitute oat or almond flour??

[@TastyThriftyTimely]

Hmm I haven’t experimented with alternative flours for this recipe. I did make a version of my carrot cake recipe using half almond flour and half gluten-free flour blend. The result tasted good but was a much more dense cake. I would suspect that the same would happen here. I would probably try a gluten-free flour blend for the best results and add about 1/2 tsp xanthan gum if the blend doesn’t contain it. I know that’s not exactly what you’re asking but those blends tend to contain a better mix of flours needed to create a fluffier texture. I do love making baked goods without white flour, oil etc but it is tough to get a similar texture to traditional cakes. As long as you know it won’t be the same texture using almond and/or oat flour then certainly experiment and I’m sure you’ll still make something that tastes good. The baking time will vary so keep an eye on it and use those senses 👃! “The loopy whisk” is a fantastic gluten-free blogger in case you don’t know about them. There might be a chocolate cake there that you can combine with my whip and cherries to help you out!

[@nuezza]

How can I replace the apple sauce? It's not sold in my country and I don't want to make it myself.

[@TastyThriftyTimely]

Do you have access to aquafaba? The brine in a can of chickpeas? I think that would be the best replacement. Otherwise, you could try adding two flaxseed eggs if you have ground flaxseed (or linseed). I would mix two tablespoons ground flaxseed with 6 tbsp water and allow the flaxseed to thicken for at least 5 minutes. You may need to add an additional 1/4 cup of plant milk to the recipe if you replace the applesauce with flaxseed. I hope one of these options might help!

[@namratadungrani6207]

@@TastyThriftyTimelycan we use sour cream or yogurt instead of applesauce?

[@TastyThriftyTimely]

@namratadungrani6207 yes! Someone recently said they used yogurt in my carrot cake recipe so it should work well here too (even sour cream would 👍🏼) let me know if you try either and how you find it!

[@MM-qk8eg]

Or you can use a kitchen scale 😭 cups are sooooo imprecise

[@TastyThriftyTimely]

Yes I agree. Cups are just so much more common in North America so my recipe cards on our blog give both cups and metric measurements if you would like to follow metric instead 👍🏼

[@TheRickytickytavy]

Followed this recipe to the T and nothing worked out. Lost time and money on this.

[@TastyThriftyTimely]

I’m sorry to hear this. The coconut whipped cream frosting can be tricky but I’m surprised the cake and cherries didn’t work out for you. I know how frustrating it can be to feel you wasted time and money on ingredients. I can try and diagnose what may have gone wrong with some more details if you feel up to it.

[@TheRickytickytavy]

@@TastyThriftyTimely thank you for the offer of help. I appreciate it very much. It was bizarre how nothing worked at all. I won't try this again, I will stick to what I know work's. The ingredients that I buy are organic and the market is 12 miles away from my home. Anyhow thank you again for the offer of help.

[@TastyThriftyTimely]

@@TheRickytickytavy I understand. Once again, I’m sorry your experience was frustrating!

[@TheRickytickytavy]

@@TastyThriftyTimely I will experiment again with this recipe in the future. I feel that it's worthwhile to cook more healthy foods. Thank you for the offer of assistance and for your time.

[@TastyThriftyTimely]

@@TheRickytickytavy I’m glad to hear that and if you do try it again feel free to reach out with any questions that might arise.