Eggless Black Forest Cake

This rich and moist eggless black forest cake is so delicious that if you try it once you won’t ever buy it from bakeries.

Eggless Black Forest Cake

Black forest cake

The classic black forest cake has a very soft texture and consists of multiple spongy layers of cake filled with cherries and is sandwiched together with whipped cream frosting. This is a famous German cake and is also known as Black Forest Gateau.

Black forest cake is quite popular in India, whether there is a birthday or an anniversary celebration, people often prefer to celebrate with black forest cake. The bakeries produce this cake throughout the year.

Black Forest is our family FAVOURITE cake 🧁. Whether it is a birthday or anniversary, it has to be the Black Forest and I always make it.

My girls have been bugging me to bake this cake since the lockdown started. It’s just the lazy me who kept postponing until they couldn’t wait anymore. So finally, I baked this eggless and butterless black forest cake yesterday and we had it for our lunch. Cake for lunch..sounds weird, right? But I guess, it is OK once in a while😜

Ingredients For the Cake

  • All-purpose Flour: All-purpose flour or maida is used to make this cake. You can easily replace it with wheat flour, plain flour, or gluten-free flour too.
  • Oil: I have used sunflower oil. You can use any odorless oil.
  • Sugar: Plain granulated sugar would be perfect for the recipe.
  • Raising agents: Baking powder and baking soda to raise the cake.
  • Yogurt and milk: Yogurt and milk have been used as substitutes for eggs and help in achieving moist and fluffy cake. Alternatively, you can use buttermilk as well.
  • Cocoa powder: I prefer using dutch processed cocoa powder.
  • Whipped cream: Double or heavy whipping cream to make the frosting.
  • Cherries: Fresh or canned cherries to make the cherry compote for filling.
  • Dark chocolate: We will be using chocolate grating or shards to cover the cake sides and top.
  • Vanilla extract: For delicious flavors.

Did you know??

The black forest cake got its name from a fiery kirsch alcohol made with black forest sour cherries

How to make black forest cake?

The process of making black forest cake involves four steps. The first step is to bake the cake, the second to make the frosting, the third step to prepare cherries compote, and finally, assemble the cake. Now let’s go through all these steps:

Step 1. Bake the cake– Prepare the cake batter by following the instructions given in the recipe card below and bake it in a preheated oven for about 35 to 40 minutes. Cool the cake completely before frosting.

Now using a serrated knife, slice the cake in tow equal halves. You can also use a thread to slice the cake.

Step 2. Make the cream frosting– Use chilled bowls and beaters. Beat the heavy cream with icing sugar and vanilla extract until stiff peaks are formed. Keep refrigerated until use.

Step 3. Prepare the cherry compote– Add the chopped and pitted cherries in a mixing bowl with sugar. Muddle with the back of the spoon or fork and let it sit for at least 30 minutes to 2 hours to let the juice released. Strain the juice of cherries and use it later to brush on the cake.

Step 4. Assembling-Brush the both halves of the cake with cherry water and set aside.

Place the first layer of cake on the board and coat it with whipped cream. Now in a mixing bowl add the cherry compote and mix it with 1/4 cup of whipping cream. Apply the compote and cream mixture in the center and sandwich with another half of the cake. Coat this layer with whipped cream, and crumb coat the whole cake.

Place the cake in the refrigerator to set. Remove from the fridge and add another layer of cream frosting. Use an offset spatula and dough scraper for making even layers. Fill the rest of the frosting in a piping bag with a star nozzle for making floral designs on the top.

Arrange cherries over the flowers. Scribble the top and bottom with chocolate shavings. Place in refrigerator to set.

Serving Suggestions and Variations

Serve the black forest cake with your favorite drink or smoothie. You can also pair the cake with some garlic knots, polenta fries, or pizza bites and that would be an excellent kids party snacks idea.

For variations, you can add some chopped fruits or cocktail fruit mix in the filling along with cherries. To make the cake fancier, you can make a chocolate collar to cover the sides.

Pro Tip

For best results, make the cake sponge a day before, cool it completely, and cut into two halves. Cling wrap and store in the refrigerator. This step will save time and the cake sponge will be moist and soft as well.

Other eggless cakes

Eggless Black Forest Cake-3

Looking for more such baked recipes to get some ideas for your desserts? Do not miss my Sfouf Cakes and Brownie Cupcakes and the best one’s Lemon Buttermilk Cake.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, PinterestTwitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Eggless Black Forest Cake

Sapana Behl
This rich and moist eggless black forest cake is so delicious that if you try it once you won't ever buy it from bakeries.
5 from 15 votes
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 6 hours
Total Time 6 hours 50 minutes
Course Cakes
Cuisine German, Indian
Servings 6 People
Calories 501 kcal

Equipment

Ingredients
  

For Cake

  • 1 teaspoon instant coffee powder
  • 1/2 cup boiling water

Dry ingredients

  • 1 1/2 cup all purpose flour/ maida
  • 3 tablespoon cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup sugar

Wet ingredients

  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 1/4 cup oil
  • 1/2 cup milk

For Whipped Cream

  • 500 ml double cream/ heavy whipping cream
  • 2 tablespoon icing sugar
  • 1 teaspoon vanilla extract

Other Ingredients

  • 1 cup cherries fresh or canned
  • 1 /2 cup chocolate shard/gratings

Instructions
 

Make the Cake sponge

  • Preheat oven to 180 ° C and grease and dust a 8" cake tin.
  • In a mixing bowl add the dry ingredients, stir and make a well in the centre.
  • Add in the wet ingredients one by one. Gently fold in everything.
  • In an another bowl mix instant coffee powder with boiling water.
  • Add it in the cake batter and mix well. Transfer the batter into the prepared pan.
  • Bake in a preheated oven for about 35 to 40 minutes or until a toothpick inserted in the centre comes out clean.
  • Remove the cake from oven and let it cool completely.

Make the whipped cream

  • Take heavy cream in a chilled bowl and beat for 2 minutes using electric whisk with chilled beaters.
  • Add icing sugar and vanilla extract and whisk again till stiff peaks are formed.
  • Keep in refrigerator until use.

Prepare Cherries Compote

  • Wash and chop the cherries, remove pits and place them in a mixing bowl with sugar. Muddle with back of spoon and let the cherries rest for 2-3 hours. Save the sugar cherry water to soak the cake sponge.
  • In a mixing bowl, add the cherries and mix them with 1/4 cup of whipped cream. Set it aside in a refrigerator.

Frost the Cake

  • Divide the cake sponge into two equal halves with the help of a sharp knife.
  • Cool the halves before frosting. Brush them with the sugar cherry water.
  • Place the first layer of cake on the board and coat it with whipped cream.
  • Arrange the cream cherries in the center and sandwich with other halve of the cake.
  • Coat this layer with whipped cream, and crumb coat the whole cake.
  • Place it in a refrigerator to set. Remove from fridge and add another layer of cream frosting. Use an offset spatula and dough scraper to even the layers.

Decorate the cake

  • Fill the rest of the frosting in a piping bag with a star nozzle and make floral designs on the top.
  • Arrange cherries over the flowers. Scribble the top and bottom with chocolate shavings. Place in a refrigerator to set.
  • Allow it to stay at room temperature for 15 minutes before serving.
  • Cut in slices and enjoy.

Notes

  1. You can prepare the cake sponge a day before and frost it next day. Keep the cake halves wrapped in a cling wrap in the refrigerator.
  2. Make sure not to over whip the cream or else it will become butter.
  3. Adjust sugar as per your taste.
  4. If your are using canned cherries, use the cherry water to brush the cake.

Nutrition

Calories: 501kcalCarbohydrates: 58gProtein: 6gFat: 28gSaturated Fat: 12gCholesterol: 65mgSodium: 262mgPotassium: 204mgVitamin A: 709IUVitamin C: 2mgCalcium: 75mgIron: 2mg
Keyword black forest cake, black forest cake from scratch, eggless black forest cake, home made black forest cake, how to make black forest cake
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!
Eggless Black Forest Cake-5

This post was originally posted in 2013, since I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Black Forest Cake and please do share your tips and tricks with me.

Don’t forget that you can also find me on FacebookTwitterInstagram, YouTube and  Pinterest.

Best Regards,
Sapana Behl

36 thoughts on “Eggless Black Forest Cake”

  1. 5 stars
    I LOVE Black Forest cake! I’ve actually eaten a BFC in the Black Forest in Germany! There’s nothing better, but I’m glad I can now make it without eggs for my friends who have egg allergies.

    Reply
  2. 5 stars
    My grandson has had trouble with an egg allergy in the past and I’m always looking for new recipes to try for him. I am so excited to try this delicious-looking one!

    Reply
  3. 5 stars
    I enjoyed reading your post and your Black Forest gateau looks absolutely mouthwatering. It is my favourite cake ever but I never attempted making it at home which will definitely change now seeing yours. I really have to make it now, it looks soo delicious and pretty. Great pictures too!

    Reply
  4. 5 stars
    Black forest cake is my favourite cake and I always wanted to make it myself! I love the pictures you took and I also love how it is packed with information, there is so much I didn’t know! Thank you for sharing this recipe, I will definitely make this.

    Reply
  5. 5 stars
    Your Black Forest Gateau looks delicious. How clever to make it without eggs and get such a lovely soft sponge. I’ve tried eggless sponges before and haven’t had much success, pinned to try soon.

    Reply
  6. I really appreciate, you written well and helpful blog for those regarding cakes. I will follow and share these cake related blogs.In this blog cakes’ pictures are looking very awesome.

    Reply

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