This heavenly vegan Black Forest cake is incredibly delicious and contains only plant-based ingredients. The recipe is simple and can be made sugar-free and gluten-free. It's a perfect cake for a birthday or as a dessert for a cozy afternoon.
Preheat the oven to 355°F (180°C) and line the bottom of a 7-inch round baking tin with parchment paper.
Mix the flour, corn starch, sugar, cocoa, baking powder and salt in a mixing bowl. Add oil and sparkling water and mix with a whisk to combine, add the baking soda and apple cider vinegar last. Fill the batter into the baking tin and bake for about 25 minutes, or until a toothpick comes out clean. Allow to cool completely, then cut into 3 equal cake layers.
(Optionally, you can divide the batter in 3 baking tins and bake for about 15 minutes).
Drain cherries and collect the juice.
Stir 2-3 tbsp of the cherry juice with sugar and starch. Bring the remaining cherry juice to a boil in a pot, stir in the starch mixture using a whisk and bring to a boil again while stirring constantly. Then remove from the heat, let cool a bit and gently fold in the cherries.
Beat cream with an electric hand mixer on high speed for about 1 minute, then add cream stabilizer and continue beating until stiff. Refrigerate for at least 1 hour, until ready to use.
Assemble the cake:
Spread half of the cherry compote evenly on the bottom cake layer, then spread over a thin layer of cream. Top with the second cake layer, spread over the remaining compote followed by another cream layer. Top with the third cake layer and frost the top and sides of the cake with remaining cream (save a small portion of the cream for the decoration and fill into a piping bag).
Pipe 7 rounds of cream on the top of the cake and place a cherry over each one. Sprinkle with grated chocolate and refrigerate cake for at least 1 hour- before serving.