Black Forest Cake

"I made this cake last night and put it together this morning. It has no eggs, dairy or butter in it. The only beef I have with the recipe is the cashew icing is a bit watery, and I'd use firmer cherries next time, the canned seem a bit runny. Other then that this is a wonderful recipe and worth taking the time to make. The cake is very moist and the hint of cherry liquor comes through just right. I baked my cake in two 8" round cake tins and cut each one in half thus having 4 layers instead of 3. This recipe came from the Vegetarian Times Cookbook. The cake is very sturdy which was great when cutting the layers in half and it takes the syrup very well and doesn't fall apart."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 15mins





  • Preheat oven to 350'F. Combine the liquid ingredients in a large bowl and whisk well.
  • Sift together the dry ingredients and whisk into the liquid ingredients. Pour into a 9 in greased and floured cake pan and bake for about 35 minutes. It should be springy to the touch.
  • Cool completely (I left mine over night) and remove from pan. Cut into 3 thin horizontal layers.

  • Combine the water, honey and citrus slices in a small pan and oil for 3 minutes. Let cool, then add the kirsch or rum.
  • Set aside.

  • In a blender (like a vita mix) combine the cashews, water and vanilla. Blend well until smooth and creamy.
  • Add the honey and tofu and blend again. Remove 2 cups of this mixture and set aside for the vanilla icing that will go on the top and sides of the cake.
  • To the mixture left in the blender add the 3 ounces of melted chocolate. I used a 72% dark chocolate bar and melted the chocolate in the microwave.
  • Blend it well and chill both of the icings before using. I put them in the fridge overnight.

  • Carefully remove the cake from its tin and with a gentle hand slice into 3 layers. Brush some syrup onto the bottom layer and spread half the chocolate icing on top of it.
  • Place the middle cake layer on top of the bottom layer and brush it with more syrup and the rest of the chocolate icing. Put down a layer of cherries and dot with the vanilla icing to act as a glue. Put the top layer on.
  • Brush it with the cherry syrup. Frost with the remaining cashew icing and decorate with the rest of the cherries.
  • Chill for several hours before serving. The cake may be kept covered if your not serving it until the following day. After 3 days the icing may discolor.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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