prep time: 30 min | rest & chill time 2 hrs | total time: 3 hrs
Learn how to make a rich, moist, and decadent eggless Black Forest Cake at home with this easy, step-by-step recipe. Made with soft layers of eggless chocolate sponge cake, sweet cherry filling, and fluffy dairy-free whipped cream, this classic German-inspired dessert is perfect for birthdays, holidays, or any celebration.
In my family, Black Forest Cake was the go-to dessert for every celebration. Though we’re not German, its rich chocolate layers, fluffy whipped cream, and juicy cherries became a cherished tradition. It reminds me of birthdays, anniversaries, and the happy moments we shared around the table. For me, it’s more than just a cake it’s a bite of home and a sweet piece of the past.
What makes this homemade Black Forest Cake even better? It’s completely egg-free and can be made fully dairy-free, too. You can use fresh or frozen cherries, or keep it simple with canned cherry pie filling. However you choose to make it, this vegan-friendly Black Forest Cake is sure to impress.
Ready to bake a showstopping, eggless version of this classic chocolate cherry cake? Let’s dive into the recipe!
To make this Eggless Black Forest Cake, you’ll need the following tools:
Skip this step if you’re using canned cherry filling
Preheat the oven to 350°F (175°C). Grease and line your cake tins with baking paper. You can use three 6-inch (15 cm) round pans or two 8-inch (20 cm) pans. This recipe uses three 6-inch pans for a taller, layered cake.
In a large mixing bowl, whisk together the milk, vinegar, and yogurt. Let the mixture sit for about 5 minutes to allow it to curdle slightly, creating a buttermilk-like texture.
Add the castor sugar, light brown sugar, oil, and vanilla extract. Mix well until the sugar is dissolved.
Sift the cocoa powder, baking powder, baking soda, all-purpose flour, and salt directly into the wet mixture. Gently fold everything together using a spatula or whisk, stirring just until a smooth, lump-free batter forms. Avoid overmixing.
Evenly divide the batter between the prepared cake tins. Bake for 20–22 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
Let the cakes cool in the tins for 5–10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, trim a thin layer off the top of each cake to level them before assembling.
In a medium saucepan, combine half of the chopped cherries with the cranberry juice (or water), sugar, and cornstarch. Place the pan over medium heat and stir as the mixture begins to simmer and thicken.
Once it reaches a gentle boil, reduce the heat to low and let it bubble for about 30 seconds. This step cooks out the raw taste of the starch and allows the mixture to thicken properly.
Remove the saucepan from the heat and stir in the remaining cherries along with the lemon juice or Kirsch. Mix well to evenly combine.
Transfer the cherry filling to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for 4 to 5 hours, or until completely cold and thickened.
Before using, give the chilled filling a gentle stir with a spatula to ensure it’s smooth and evenly mixed.
In a chilled mixing bowl, pour in the whipped cream. Add the powdered sugar and vanilla extract. If you’re using Kirsch, add it at this stage as well.
Using a hand mixer or stand mixer, whip the mixture on medium-high speed until stiff peaks form.
Once whipped, use the cream immediately to frost the cake, or store it in the refrigerator until you’re ready to assemble.
Place the first layer of chocolate sponge cake on a serving plate or cake board. Lightly brush the top with cherry syrup, either from the homemade filling or canned cherries, to keep the cake moist.
Spread an even layer of vanilla whipped cream over the cake, then pipe a ring of whipped cream around the edge to help hold the filling in place. Spoon a generous amount of cherry filling inside the ring and gently spread it across the surface.
Carefully place the second cake layer on top and repeat the process: brush with syrup, spread whipped cream, and add the cherry filling.
Position the final cake layer on top. Cover the entire cake top and sides with whipped cream. Use an offset spatula to smooth the surface or create swirls and textures, depending on your desired finish.
Decorate the top with piped whipped cream, whole or halved cherries, chocolate shavings or curls, and a light dusting of cocoa powder for a classic Black Forest look.
Chill the assembled cake in the refrigerator for at least 2 to 4 hours before slicing. This allows the layers to set and the flavors to meld beautifully
Yes. This recipe is completely eggless and does not require any egg substitutes.
Absolutely. This recipe has been tested with dairy-free alternatives. Use plant-based milk such as almond or oat milk, and choose a non-dairy whipping cream for the frosting.
No, Kirsch is optional. If you prefer to keep it alcohol-free, lemon juice is a great substitute that still adds brightness to the filling.
Whipped cream is traditional and provides a light, airy texture that complements the cherries and chocolate. Buttercream is richer but can overpower the delicate balance of flavors.
Yes. Canned cherries work well. Just be sure to drain them before use and reserve the syrup to brush over the cake layers for added moisture and flavor.
Keep the cake covered and refrigerated. It will stay fresh for 3 to 4 days. The whipped cream should remain stable if stored properly.
Yes. You can bake the sponge layers and prepare the cherry filling up to a day in advance. For best results, assemble the cake a few hours before serving to maintain freshness and texture.
Lightly brush the cake layers with cherry syrup—just enough to add moisture without soaking them. Avoid over-saturating, which can make the sponge too wet and unstable.
Whether you baked this Eggless Black Forest Cake to celebrate something special, surprise someone you love, or simply satisfy a chocolate-cherry craving, I hope it brought a little delight to your day. There’s something timeless and comforting about this classic dessert — rich chocolate layers, tart cherries, and cloud-like whipped cream, all made without eggs.
If you gave this recipe a try, I’d love to see your beautiful cake! Tag me @pastrybysaloni on social media and share how it turned out — whether it’s your first attempt or a new family favorite, your baking inspires others more than you know.
Craving more eggless desserts that don’t skimp on flavor? Here are a few you might love next:
Want even more fuss-free, eggless baking ideas? Grab a copy of my cookbook Vegan Baking Made Simple — filled with approachable, decadent recipes you can make anytime, no matter your skill level. Find it on Amazon HERE.
2 Responses
Hi!
Made this today and tastes delicious! I wanted to ask if you ever made this with vegan cream and got it to be stiff enough to pipe?
I’m not super used to whipping vegan heavy cream, so might have underwhipped (although it did spend a lot of time in my KitchenAid…), but it was far from stable enough to decorate like you did!
Should I have gone longer? I was afraid I might overdo it (does vegan cream get lumpy and too far gone like regular heavy cream?)
Hi Glenda
Thanks so much, and I’m glad you liked it! Yes, I’ve made it with vegan cream a few times — some whip up better than others. For piping, I’ve had the best luck with Silk Heavy Whipping Cream Alternative, Aldi Brand, Country Crock Plant Cream. All get decently stiff, but you do have to whip them a bit longer than dairy cream, and they can be sensitive to temperature (chilled cream, chilled bowl and whisk help!).
And yep — vegan cream can split if overwhipped, though it’s a bit more forgiving. If yours was too soft, it was probably underwhipped. Try going a bit longer next time and maybe add more powdered sugar to help hold shape. Let me know how it goes!