Mini Vegan Black Forest Cakes

Use organic ingredients whenever possible.

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Dry Ingredients:

1 cup plain flour (you can swap out for gluten-free option)

1 tsp baking powder

23 Tbsp cocoa powder

2 Tbsp soft brown sugar

Wet Ingredients:

1/2 cup oat milk

1 tsp apple cider vinegar

1/2 cup coconut oil

1/4 cup vegan butter

Cream and cherry filling:

3 cups coconut cream, chilled

12 Tbsp powdered stevia

1 cup frozen cherries, defrosted

1/3 cup cherry liqueur

Vegan Chocolate shavings, to decorate

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  • Preheat oven to 350 F.
  • Soak cherries in liqueur while cakes are baking and drain just before using.
  • Grease two small 6-inch cake tins.
  • Using your hand, crumble soft brown sugar into a large mixing bowl.
  • Sift all other dry ingredients into same bowl.
  • Using a small saucepan over medium heat, add butter and coconut oil and melt. Stir occasionally.
  • Combine milk and apple cider vinegar in a small cup.
  • Set aside to curdle.
  • Fold in wet ingredients with dry ingredients. Stir until just combined.
  • Divide batter into cups and smooth out tops.
  • Bake for 25 – 30 minutes. Test by using a skewer. If you can pass a skewer into a cake and it comes out clean, they are ready.
  • Cool on a wire rack.
  • In a mixing bowl, whisk coconut cream and stevia into stiff peaks and set aside in fridge.
  • When cakes are totally cooled, slice them in half through middle.
  • Slather coconut whipped cream onto first slice, then top with soaked cherries.
  • Place second slice on top of the first and again coat with coconut whipped cream.
  • Top with third slice.
  • Repeat until you are left with final, topmost slice.
  • Place on top of third and cover with more coconut whipped cream.
  • Using a spatula, cover the sides of the cake.
  • Decorate with the chocolate shavings. (top with cherries optional)
Mini Vegan Black Forest Cakes