logo
Food Advertising by

Blogging Marathon# 33: Week 3/ Day 3

Theme: Eggless Cakes

Dish: Eggless Black Forest Cake

For the third day of BM# 33, we are celebrating my husband’s birthday with an eggless Black Forest Cake. He was travelling on his actual birthday, so we are celebrating it over the weekend. 

Black forest cake brings back fond memories of enjoying time with family and friends back home. This was the usual pastry that we used to order at a bakery next to our school and this was also our favorite cake to order for birthdays and other occasions. Cool cakes, like this Pineapple Cool Cake, are quite famous in India. I remember black forest cake to be cool, moist and juicy — not too sweet with super light frosting that was simply to die for.

It has been a very long time, infact many many years, that I ate this cake. But I wanted to recreate the cake as I remember it. So first I looked for an eggless chocolate recipe and found this Moist & Soft Chocolate Cake recipe @ Rak’s Kitchen. Then I looked for black forest cake recipes for the filling and frosting ideas. After reading through a number of recipes I came up with below recipe.

* I couldn’t find Canned Cherries in the supermarket (!!!). How strange is that!!!!!! I probably see them in every aisle when I don’t them and today I couldn’t find ANY in the entire store. So I ended up getting a jar of cherry pie filling. If you don’t want to use the pie filling and would rather prepare your own filling, then simply cook some of the cherries in the drained cherry juice along with some sugar. Finally add some corn starch slurry to thicken the mixture and there you have a simple cherry filling.

** I used a 5″ round cake pan and used the remaining batter to make 5 cupcakes. But this recipe will make a 8½x4½ loaf or 8″ round cake or 12 cupcakes. Double the recipe and bake in 2 8″ round pans for a 2 layer cake.

Print Recipe
Eggless Black Forest Cake Yum
Eggless Black Forest Cake
Course dessert
Cuisine european
Prep Time 20 minutes
Cook Time 30 minutes
Servings
round
Ingredients
For Chocolate Sponge Cake:
  • Recipe adapted from Rak's Kitchen:
  • cups All purpose flour
  • 1 cup Sugar
  • 3 tbsps Cocoa Powder
  • 1 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Soymilk
  • 1 tbsp Apple cider Vinegar
  • ¼ cup Oil
  • ½ tsp Vanilla extract
For Filling & Frosting:
  • 1 cup Cherry Pie Filling - (approximately)
  • 1 7 oz Cherries Canned - . can
  • cups Heavy Cream
  • 1 ~ 1½ cups Sugar Confectioners
  • ½ tsp Vanilla extract
Course dessert
Cuisine european
Prep Time 20 minutes
Cook Time 30 minutes
Servings
round
Ingredients
For Chocolate Sponge Cake:
  • Recipe adapted from Rak's Kitchen:
  • cups All purpose flour
  • 1 cup Sugar
  • 3 tbsps Cocoa Powder
  • 1 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • ¼ tsp Salt
  • 1 cup Soymilk
  • 1 tbsp Apple cider Vinegar
  • ¼ cup Oil
  • ½ tsp Vanilla extract
For Filling & Frosting:
  • 1 cup Cherry Pie Filling - (approximately)
  • 1 7 oz Cherries Canned - . can
  • cups Heavy Cream
  • 1 ~ 1½ cups Sugar Confectioners
  • ½ tsp Vanilla extract
Eggless Black Forest Cake
Instructions
  1. Prepare the Cake: Preheat the oven to 350°F. Grease and flour the cake pans.** Layer the bottom of the cake pan with a parchment paper.
  2. In a mixing bowl, combine soy milk and vinegar. Set aside for a few minutes to curdle. Add sugar, oil and vanilla extract to the soy milk mixture.
  3. In a large mixing bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
  4. Add wet ingredients to dry ingredients and using a whisk mix until just combined. DO NOT overmix.
  5. Pour the batter into the prepared pans and bake for 35-40 minutes if using a 8" round pan/ 20-22 minutes for the cupcakes/ 22-25 minutes for the 5" round pan.
  6. Let the cake cool in the pan for 10 minutes before inverting it over a wire rack to cool completely.
  7. Prepare the Filling & Frosting: Drain the cherries and reserve the syrup.
  8. Refrigerate the bowl and the beaters used for beating cream for at least 30 minutes. Once ready whip the cold heavy cream along with confectioners sugar and vanilla extract until stiff peaks form. Use right away or refrigerate until ready to use.
  9. Assemble the Cake: Once the cake is completely cooled using a serrated knife cut the cake into 2 horizontally.
  10. Brush the drained cherry syrup on both the cake layers.
  11. Place the bottom layer on a plate or cake stand. Spread with the whipped cream and top it with the cherry pie filling. Don't spread the filling till the edge of the cake, leave at least ½" gap from the edge. This way filling won't spill out when the top layer is placed.
  12. Gently place the top layer over the cherry filling. Brush generously brushing with the cherry syrup. Frosting with the remaining whipped cream and decorate according to your preference. I used Wilton 1M tip to make the dollops on top. Then I arranged the drained cherries on top of the cake.
  13. Refrigerate for at least 2~3 hours or preferably overnight before cutting and enjoying the cake.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 33.

I have been planning to make cupcakes for the Blogger's Buzz Photography Club (#BBPC), but haven't been able to. I have a yummy cupcake idea in my head and I think I found a recipe that will probably work. But it's still in theory stage, not sure when I will have time to actually make them. Which is why I decided to make this cake and cupcakes at the same time, so that I will have my #BBPC covered for this month. 

For the Cupcake: I cored the cupcake (removed the middle part of the cupcake) and filled it with the pie filling, brushed it with cherry syrup. Then frosted them with the same whipped cream frosting.

For this month's assignment, we were asked to take a picture of Cupcake using diffused Backlighting. Here's my attempt at doing it.

Update December 2013: Sending this cake over to Valli's Cake Mela.

Share this Recipe

16 thoughts on “Eggless Black Forest Cake”

  1. Pavani, the cake sounds very delicious..though I am not able to see any of the pictures..can you see if you have uploaded..:)

  2. Oh my gosh Pavani..the pictures lived up to the expectations!..love that slice..wish I had it..:)..Blackforest cake was the first one I baked years back, esp an eggless version..so it is very dear to me…and your cupcakes are so cute..nice frosting on top!

  3. cakes look so yummy…..Your cake appearance gorgeous!Love the way your dress up your eggless black forest Ccake. Looks very good. black forest cake

  4. Hi Pavani,I tried baking a Black Forest cake for the first time today! And used your recipe. Did you forget to mention sugar in your recipe? Unfortunately the cake looks good, but tastes a little dry and sugarless. The Whipped cream and pie filling adds some sugar to it, but it is not enough.

  5. I’m so sorry for missing out the sugar in the recipe. Sugar needs to be added along with the milk and oil. Hope you make the cake again, it is definitely a moist and delicious cake.

  6. I love this idea! As a chocolate cake lover, I have started feelng hungry. What a beautiful way to serve something so comforting and tasty. Thanks for sharing!

  7. This is also a very good recipe which I really enjoyed reading. I have the possibility to see something like this. Delhi Online Florist

  8. I’m really glad that I found your wonderful black forest recipe. I enjoy reading it and I learn a lot. Mumbai Online Florist

  9. wow this black forest cake recipe perfect and easy way I’m going to try this recipe. Online Cake Delivery In Delhi

Leave a Reply

Your email address will not be published. Required fields are marked *