Eggless black forest cake recipe


Indulging in a delectable slice of black forest cake is a heavenly experience for dessert lovers. And what’s better than being able to craft this masterpiece at home, especially if you’re an eggless baker? In this guide, we’ll walk you through the steps to create a moist, soft, and utterly delicious eggless black forest cake that will leave everyone craving for more.



For the Chocolate Cake (makes two 6-inch cakes)

  • 1 cup flour (wheat or all-purpose)
  • ¾ cup cocoa (good quality)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup fine sugar or powdered sugar
  • 1 cup milk or water (at room temperature)
  • ⅓ cup oil (virgin coconut oil recommended)
  • 1 tbsp vanilla extract
  • 1 tbsp vinegar or lemon juice

Other Ingredients

  • ½ to ¾ cup chopped cherries (fresh or maraschino)
  • 2 tbsp sugar (for cherry syrup, optional)
  • 4 to 5 tbsp water

For Frosting

  • 1 ½ cups whipping cream, chilled (36% fat or above)
  • 3 tbsp powdered sugar or confectioners sugar

Ingredients for Decorating

  • 6 to 8 cherries (fresh or maraschino)
  • 1 chocolate bar for chocolate shavings

Step-by-Step Instructions

Preparing the Chocolate Cake

  1. Greasing and Preheating: Begin by greasing and lining two 6-inch cake pans or one 8-inch pan. Preheat the oven to 170°C for at least 15 minutes.
  2. Mixing the Batter: Sift together flour, salt, cocoa, and baking soda into a mixing bowl. Add sugar and create a well in the center. Pour in oil, vinegar, vanilla, and milk or water. Mix until just combined and free of lumps.
  3. Baking the Cake: Divide the batter between the prepared pans. Tap the pans on the counter a few times to remove air bubbles. Bake for 20 minutes (for two 6-inch pans) or 23 to 28 minutes (for one 8-inch pan) until a tester inserted comes out clean. Allow the cakes to cool completely before frosting.

Making the Cherry Syrup

  1. Sugar Syrup Option: Boil 2 tbsp of sugar in 4 to 5 tbsp of water until the sugar dissolves and reaches a rolling boil. Set aside to cool.
  2. Cherry Soaking Method: Alternatively, mix 3 tbsp water with chopped cherries and let it sit for 45 to 50 minutes. Strain the cherries, reserving the syrup.

Creating Chocolate Shavings

  1. Preparing the Chocolate: Allow the chocolate bar to reach room temperature.
  2. Shaving the Chocolate: Use a fruit peeler to shave the chocolate bar. Refrigerate the shavings until needed.

Whipping up the Frosting

  1. Chilling and Preparation: Chill a bowl and beaters for at least 2 hours before whipping the cream.
  2. Whipping the Cream: Whip the chilled cream on low to medium speed until bubbly and slightly thick. Add powdered sugar and vanilla, then continue whipping until stiff peaks form.

Assembling and Decorating

  1. Layering the Cake: If using an 8-inch cake, slice it into two layers. Place one layer on a cake stand and soak with cherry syrup. Repeat with the second layer.
  2. Frosting and Cherry Placement: Spread frosting over each layer and sprinkle chopped cherries. Stack the layers and frost the top and sides of the cake.
  3. Decorating with Chocolate Shavings: Cover the sides of the cake with chocolate shavings. Pipe whipped cream along the border and garnish with cherries and more chocolate shavings.

Final Touches and Serving

  1. Chilling the Cake: Refrigerate the assembled cake for 45 to 50 minutes if the cream softens.
  2. Garnishing and Serving: Once chilled, the eggless black forest cake is ready to be served and enjoyed.


Mastering the art of baking an eggless black forest cake opens up a world of sweet possibilities for any home baker. With simple ingredients and clear instructions, you can create a moist, soft, and utterly irresistible dessert that will impress your family and friends.

FAQs (Frequently Asked Questions)

  1. Can I use regular vegetable oil instead of coconut oil for the cake?
    • Yes, you can substitute vegetable oil for coconut oil in the same quantity.
  2. How long does the eggless black forest cake last in the refrigerator?
    • When stored properly in an airtight container, it can last up to 3-4 days in the refrigerator.
  3. Can I use frozen cherries instead of fresh ones?
    • Yes, frozen cherries can be used, but ensure they are thawed and drained properly before using.
  4. Is it necessary to sift the dry ingredients for the cake batter?
    • Sifting helps to aerate the ingredients and remove any lumps, resulting in a smoother batter and lighter cake texture.
  5. Can I make the cake layers in advance and freeze them?
    • Yes, you can wrap the cooled cake layers tightly in plastic wrap and freeze them for up to a month.


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