Eggless Black Forest Cake Recipe
Eggless Black Forest Cake Recipe
Anshu Abinash
My Receipt Is Based On German Black Forest Cake. But Is Egg-Free And Alcohol-Free.
Cooking Time
45 Mins
Meal Type
DESSERT
Ingredients For Eggless Black Forest Cake Recipe
1.5 cups all purpose flour 195 grams
½ cup unsweetened cocoa powder 48 grams
1 cup granulated white sugar 200 grams
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk 8 oz
1 tablespoon white vinegar
½ cup canola oil or any flavorless oil 4 oz
1 teaspoon vanilla extract
2 tablespoons water optional, if needed
How to make Eggless Black Forest Cake Recipe?
- Pre-heat the oven at 350 F degrees.
- Sift together flour and cocoa powder in a large bowl. Then add sugar, baking soda and salt and mix well.
- To make the buttermilk, mix 1 cup milk with white vinegar and set aside for 5 minutes.
- After 5 minutes the milk will curdle a bit, at this point add oil and vanilla extract to it.
- Add the dry ingredients to the wet and mix until the ingredients are just combined. Add 2 tablespoons of water at this point if the batter seems too thick. This is optional, I did add it to my batter. Remember to not over-mix the batter.
- Lightly spray two 6 x 2 inch round pans lined with parchment paper with non-stick spray. Transfer batter to the prepared pans.
- Bake the cakes at 350 F degrees for 25-27 minutes or until a toothpick inserted in the center comes out clean.
- While the cakes are in the oven, make the cherry syrup. To a pan on medium-high heat add water, sugar and cherries. You may add more sugar if using fresh cherries. These maraschino cherries are quite sweet so 2 tablespoons was enough.
- Let the syrup come to a boil and then let it simmer for 2-3 minutes. Remove the syrup from heat and drain it into a bowl using a strainer. Transfer the cherries to another bowl and set aside.
- Make the whipped cream. Place the whisk attachment and the steel bowl into the refrigerator for 20-30 minutes until chilled. Then add to it heavy cream and powdered sugar.
- Using the wire whisk attachment of your stand mixer or using your hand mixer, beat the cream with powdered sugar at medium-high speed until it forms peaks.
- Finally apply a thick layer of whipped cream on the top layer and also on the sides of the cake.
- Pipe the remaining whipped cream as rosettes. Top with remaining cherries and serve. I like to place the cake in the refrigerator for couple of hours before serving. Once it's slightly set, its easier to cut into slices