As Greece appears to be in the stone fruit season here, today my beloved cherries (I don’t think I’ve ever met a fruit I didn’t like…actually, I still need a bit of convincing from Durian 😉 ) take the centre stage in this pretty handsome vegan black forest cake. This cake was loooong in the making! Why? As it’s tricky! Not the cake itself but making a stable vegan cream that doesn’t turn into liquid was a challenge, I’ll admit!
  • 135 ml / ½ cup + 1 tbsp aquafaba (chickpea brine)
  • 50-75 g / 4-6 tbsp sugar
  • 1½ cup coconut cream from a tinof full fat coconut milk 
  • ¼ tsp xanthan gum
  • 180 g / 1½ cup all purpose white flour*
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 120 g / 1 cup cacao powder
  • 90 ml / ¼ cup + 2 tbsp olive oil (or melted coconut oil)
  • 180 g / 1 scant cup sugar (I used demerara sugar)
  • 180 ml / ¾ cup beetroot puree (approx. 300 g / 0.65 lb beetroot)**
  • 240 ml / 1 cup almond milk (or other thin plant milk)
  • 60 ml / ¼ cup espresso / strong coffee***
  • 450 g / 1 lb sweet cherries (or sour cherries), pitted
  • 3 tbsp Kirsch, cherry liqueur (OR 2 tbsp maple syrup and 1 tbsp lemon juice)
  • 1 heaped tsp cornflour / cornstarch
METHOD CREAM (make the day before) NOTE: It’s essential to make this cream the day before and refrigerate overnight in order for it to stiffen.
  1. Place chilled coconut cream in a bowl and give it a brisk whisk with a wire whisk so that it’s smooth and lump free.
  2. Whip aquafaba (I suggest not using one that has been sitting around in the fridge for a couple of days so that the cream has a longer shelf life) until you get stiff peaks – to check, invert the bowl and watch if the whipped aquafaba starts sliding down, if it does continue whipping until it no longer does. With my handheld whisk, it takes approximately 10 minutes.
  3. Once at stiff peaks, start adding sugar very gradually while whipping. If using sweet cherries, I recommend 4 tbsp of sugar. If using sour cherries, I recommend 6 tbsp instead.
  4. For full instructions :

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