The Best Black Forest Cake without Eggs

I have had a lot of black forest cakes in my life; especially since this happens to be my dad’s favorite cake so I and my sisters growing up, were quite regularly exposed to a bevy of cake treats as a side benefit of my dad’s sweet tooth. In spite of my egg aversion even back then, it was too much to ask  for a child to resist the  lure of the deliciously decorated cakes he brought home. So I would allow myself to enjoy a bit of cake while suppressing the urge to gag (because of the egg, not because I didn’t enjoy the taste…weird I know). Once I came to discover that I could bake without eggs, I inevitably had to redeem my childhood nostalgia  and now I can confidently say that I have finally accomplished the ultimate black forest cake without eggs. I am open to being re-impressed by myself and others, but I can honestly say with some amount of confidence, that it’s going to be difficult to beat this eggless black forest cake. Maybe one day in the future I will claim the title of “bestest” black forest cake ever, but for now, this moist chocolate cake with a sweet cherry filling, frosted with whipped cream and real cherries on top literally takes the cake (pun definitely intended) in moistness and supreme dessert decadence!

I am sharing this recipe in honor of my dad since like I said earlier, this forest cake is my dad’s favorite. He always got black forest cake (and white forest sometimes)  for any celebration, birthday, or chill day we had at home growing up, and it was an absolute treat. The cake of my childhood looked nothing like mine though; it was decorated with glazed berries, and was filled with maraschino cherries. Nostalgia is a usually hard master to please but even without eggs, this black forest cake nailed the taste and consistency of my childhood memories so I know you’ll definitely love it as much as I enjoyed making it!

How to Make an Eggless Black Forest Cake

Preheat your oven to 350 degrees Fahrenheit.

Prep and Bake Sponge Cake

In a bowl, combine dry ingredients: flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.

In a different bowl, whisk almond milk, sugar, oil and vanilla extract.

Combine the wet and the dry ingredients thoroughly with a whisk until there are no lumps (be careful not to over mix).

Pour hot coffee over the cake mixture and whisk until the batter is homogeneous.

Split the cake mixture into two 8 inch cake pans, and bake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of the pan comes out clean.

Prepare Cherry Filling

While the cake is in the oven, heat up pitted cherries and sugar in a sauce pot on low- medium heat for 20 minutes, stirring occasionally to prevent burning.

The cherry filling should have some syrupy juice and should not be jammy. Allow to cool completely before using.

Prepare Whipped Cream Frosting

Once the cake sponge and the cherry filling are completely cooled, prepare the whipped cream frosting by beating the frosting in a mixer or with a hand mixer until the cream starts to get frothy.

At this stage, gradually add in powdered sugar and continue whisking until the consistency becomes thick enough to spread. Be careful not to over mix as the mixture will turn to butter.

Assemble the Cake

To assemble the cake, top one of the cakes with the cooked cherries, reserving of the syrup. Cover the cherries with some whipped cream, and gently place the other cake on top of it.

Drizzle some of the syrup on top of the second cake, and cover the cake with the rest of the whipped cream.

On the side of the cake, gently pat on the grated chocolate, and top with some fresh cherries if you please.

Enjoy my recipe! And check out my moist and delicious coconut caramel cake if you’re feeling extra cheeky! I promise not to tell!

Please be sure to rate my eggless black forest cake recipe and leave a comment below if you tried it! Also while you’re here why not take a quick second and subscribe to my newsletter to get email notifications on new recipes, click the links to FOLLOW ME ON PINTEREST or INSTAGRAM? You can catch some behind the scenes action, my shopping hauls, personalized tips and friend-only recipes with videos on my Instagram. Also pin this recipe for later and explore some of my favorite recipes on Pinterest and if you love it as much as I know you will, SHARE with some friends! 

Print Recipe

5 from 1 vote

Eggless Black Forest Cake Recipe

This delicious, eggless black forest cake with a sweet cherry filling and whipped cream frosting literally takes the cake in moistness and supreme dessert decadence without eggs!

Prep Time45 minutes mins

Cook Time1 hour hr

Course: Dessert

Cuisine: French, German

Servings: 12 people

Calories: 543.1kcal

Author: Yummy Medley

Ingredients

For the sponge

• 400 g about 2 1/2 cups all purpose flour
• 40 g about 1/2 cup dutch process cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon adds a little interesting taste to your cake, you may omit it however
• 1 1/2 cups almond milk
• 1 1/2 cups sugar
• 1/2 cup vegetable oil a neutral tasting oil like canola will work
• 1/2 cup hot black coffee
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract

For the cherry filling

• 3 cups of pitted dark cherries fresh or frozen
• 1 cup sugar

For the Whipped Frosting

• 24 oz 3 cups cold heavy whipping cream
• 1 1/2 cups powdered sugar
• 3 oz of dark chocolate grated

Optional

• A handful of fresh dark cherries

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• In a bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
• In a different bowl, whisk the almond milk, sugar, oil and vanilla extract (be careful not to add in the coffee yet).
• Combine the wet and the dry ingredients thoroughly with a whisk until there are no lumps (be careful not to over mix).
• Pour the hot coffee over the cake mixture and whisk until the batter is homogeneous.
• Split the cake mixture into two 8 inch cake pans, and bake in the preheated oven for 40-45 minutes or until a skewer inserted in the middle of the pan comes out clean.
• While the cake is in the oven, heat up the pitted cherries and sugar in a sauce pot on low- medium heat for 20 minutes, stirring occasionally to prevent burning.
• The cherry filling should have some syrupy juice and should not be jammy. Allow to cool completely before using.
• Once the cake sponge and the cherry filling are completely cooled, prepare the whipped cream frosting by beating the frosting in a mixer or with a hand mixer until the cream starts to get frothy.
• At this stage, gradually add in the powdered sugar and continue whisking until the consistency becomes thick enough to spread. Be careful not to over mix as the mixture will turn to butter.
• To assemble the cake, top one of the cakes with the cooked cherries, reserving of the syrup. Cover the cherries with some whipped cream, and gently place the other cake on top of it.
• Drizzle some of the syrup on top of the second cake, and cover the cake with the rest of the whipped cream.
• On the side of the cake, gently pat on the grated chocolate, and top with some fresh cherries if you please.

Notes

Dutch processed cocoa powder can sometimes be labelled as cocoa rouge, special dark or especially dark.
Be careful when assembling this cake, it is super moist!!
To get the best whipped frosting, freeze the whisk and the bowl used to whip the frosting a couple of minutes before whipping.

Eggless Black Forest Cake Calories and Nutrition