EGAN BLACK FOREST CAKE
As Greece appears to be in the stone fruit season here, today my beloved cherries (I don’t think I’ve ever met a fruit I didn’t like…actually, I still need a bit of convincing from Durian 😉 ) take the centre stage in this pretty handsome vegan black forest cake.
This cake was loooong in the making! Why? As it’s tricky! Not the cake itself but making a stable vegan cream that doesn’t turn into liquid was a challenge, I’ll admit!
After a number of experiments, I decided on an airy mixture of aquafaba and coconut cream. By marrying the two together, the cream isn’t overly coconutty and it’s way lighter (and contains less fat) than a 100% coconut cream does. I also found that all my attempts at whipping chilled coconut cream (despite using an additive-free brand) have proved really underwhelming – the result is never fluffy enough for my taste.
This puppy, took me a few goes to get right (if you follow me on Instagram you might have seen an Instagram story of its collapse at some point), but once I arrived at the right ratios and reinforced it with a touch of xantham gum, it really did the job. It lasted 4 days in the fridge and it would have maybe even lasted longer if not for the fact that the cake disappeared into the abyss of our and our neighbours’ mouths 🙂 .
An important thing here is to make the cream a day in advance (the cake itself can be made a day early too) and store it in the fridge overnight. Chilling the ‘cream’ stiffens it considerably, which ensures that once you stack two layers, one on top of the other, it won’t collapse under the weight of the top layer.
PS: If you make my vegan black forest cake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
INGREDIENTS
CREAM
DRY INGREDIENTS
WET INGREDIENTS
CHERRIES
METHOD
CREAM (make the day before)
NOTE: It’s essential to make this cream the day before and refrigerate overnight in order for it to stiffen.
for full recipes please see : www.lazycatkitchen.com
This cake was loooong in the making! Why? As it’s tricky! Not the cake itself but making a stable vegan cream that doesn’t turn into liquid was a challenge, I’ll admit!
After a number of experiments, I decided on an airy mixture of aquafaba and coconut cream. By marrying the two together, the cream isn’t overly coconutty and it’s way lighter (and contains less fat) than a 100% coconut cream does. I also found that all my attempts at whipping chilled coconut cream (despite using an additive-free brand) have proved really underwhelming – the result is never fluffy enough for my taste.
This puppy, took me a few goes to get right (if you follow me on Instagram you might have seen an Instagram story of its collapse at some point), but once I arrived at the right ratios and reinforced it with a touch of xantham gum, it really did the job. It lasted 4 days in the fridge and it would have maybe even lasted longer if not for the fact that the cake disappeared into the abyss of our and our neighbours’ mouths 🙂 .
An important thing here is to make the cream a day in advance (the cake itself can be made a day early too) and store it in the fridge overnight. Chilling the ‘cream’ stiffens it considerably, which ensures that once you stack two layers, one on top of the other, it won’t collapse under the weight of the top layer.
PS: If you make my vegan black forest cake, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
INGREDIENTS
CREAM
- 135 ml / ½ cup + 1 tbsp aquafaba (chickpea brine)
- 50-75 g / 4-6 tbsp sugar
- 1½ cup coconut cream from a tin of full fat coconut milk
- ¼ tsp xanthan gum
DRY INGREDIENTS
- 180 g / 1½ cup all purpose white flour*
- 1 tsp baking soda
- ½ tsp baking powder
- 120 g / 1 cup cacao powder
WET INGREDIENTS
- 90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
- 180 g / 1 scant cup sugar (I used demerara sugar)
- 180 ml / ¾ cup beetroot puree (approx. 300 g / 0.65 lb beetroot)**
- 240 ml / 1 cup almond milk (or other thin plant milk)
- 60 ml / ¼ cup espresso / strong coffee***
CHERRIES
- 450 g / 1 lb sweet cherries (or sour cherries), pitted
- 3 tbsp Kirsch, cherry liqueur (OR 2 tbsp maple syrup and 1 tbsp lemon juice)
- 1 heaped tsp cornflour / cornstarch
METHOD
CREAM (make the day before)
NOTE: It’s essential to make this cream the day before and refrigerate overnight in order for it to stiffen.
- Place chilled coconut cream in a bowl and give it a brisk whisk with a wire whisk so that it’s smooth and lump free.
- ..............................................
for full recipes please see : www.lazycatkitchen.com
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