Father's Day Black Forest Cake

father's day black forest cake

Diet: Vegan and Gluten Free, Prep Time: 45 Minutes, Cook Time: 30 Minutes


Cake Ingredients

  • 2 cups Gluten Free flour
  • 1 ⅓ cup Sugar
  • 1 teaspoon Baking Powder
  • ⅓ cup Cocoa powder
  • ½ tablespoon Apple cider Vinegar
  • ½ cup Vegetable oil
  • 1 ⅓ cup Water
  • ⅓ cup Fine & Raws Sweet Hazelnut Spread

Cake Filling & Decoration

  • 1 cup Frozen Cherries
  • 1 cup Plant based double cream
  • 1 cup Vegan chocolate
  • 1 cup Fresh Cherries


  1. Preheat the oven to 180°/ 350°F Gas mark 4. Grease two 4 inch round cake tins and line with greaseproof/parchment paper.
  2. Begin by mixing the flour, cocoa, sugar and baking powder into a bowl until completely combined.
  3. Next pour in the oil, water and vinegar. Mix until smooth. Then add the chocolate hazelnut spread and mix until incorporated.
  4. Pour the batter evenly into the prepared cake tins and bake for 25-30 mins or until a skewer comes out clean with a few cake crumbs.
  5. As the cake cools, heat the cherries on low heat, in a pan until they soften and release some of its juice.
  6. In a clean bowl whip the plant based cream until thick, being careful not to over whisk.
  7. Next melt the chocolate in the microwave at 30 second intervals until melted then spread it thinly onto a baking tray lined with parchment paper. Then roll the parchment paper up and set it in the fridge for 10 minutes.
  8. Once the cakes have cooled, spread some cream onto one of the cake layers and the top with the soft cherries. Sandwich the 2nd cake layer on top and cover the entire cake with the remaining cream.
  9. Remove the rolled chocolate from the fridge, unroll it and it should reveal long broken chocolate shards. Place these around the cake and then top the cake with fresh cherries.
  10. All that's left now is to slice and enjoy!