Vegan Black Forest Ice Cream Cake

We partnered with Coconut Bliss (sponsored post) to bring you this incredible Vegan Black Forest Ice Cream Cake , and may we say, it's epic! No joke, this gluten-free chocolate cake with Coconut Bliss Sweet Cherry Amaretto Dairy-Free Frozen Dessert is the ultimate way to celebrate a birthday or any special occasion that requires a beautiful and delicious cake. #coconutbliss #shareyourbliss

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DAIRY-FREE ICE CREAM CAKE THAT TASTES AMAZING

Okay, we went all out with this black forest cake recipe, and it was worth every minute of our time.

And when we say time, we mean several days of recipe testing and trying to figure out the best way to construct an easy ice cream layer cake that wouldn't melt during the process.

We also wanted to create a really good gluten-free chocolate cake recipe that didn't have the texture of sand.

Phew! We,did it, and now you can too, without the learning curve. You're welcome.

As pretty as this sweet cake is, the taste is what's really important, and we nailed it.

Chocolate and cherry is such an incredibly tasty combination. The cacao powder is ever so slightly bitter and the SWEET CHERRY AMARETTO is lusciously  sweet.

Together, these two flavors make the perfect couple.

Additionally, because this is an ice cream layer cake, we layered on more flavors, such as vegan vanilla buttercream frosting, chocolate ganache, and sweet dark cherries. Drool worthy right there, y'all!

Then there are the textures.

The cake has a wonderful crumb and it's not dry at all. Even after being frozen.

Combine that with the creamy SWEET CHERRY AMARETTO ice cream and frosting, well, you can imagine how incredible every bite of this cake is.

WHY WE LOVE COCONUT BLISS DAIRY-FREE FROZEN DESSERT

1. All of the products are PLANT-BASED, ORGANIC, & NON GMO. This means we don't have to worry about pesticides, hormones, and antibiotics in our ice cream.
2. They care about SUSTAINABILITY and EMPOWERING WOMEN.
3. You can choose between 13 flavors of ice cream, 8 flavors of ice cream bars, and 2 kinds of cookie ice cream sandwiches!!
4. It's all delicious!! The ice cream is creamy and luxurious. Unlike some coconut ice cream that can have an icy texture, this is like ice cream should be. And, the flavors are so exciting and bold, they don't skimp.

WHY THIS GLUTEN-FREE & VEGAN ICE CREAM CAKE WORKS

1.We started with a gluten-free all purpose flour that doesn't contain garbanzo bean flour. This is a must for tasty baked goods.

As much as we love using garbanzo bean flour in our savory recipes, it's not good for sweet ones. Its flavor is too strong and it can really ruin a recipe, especially if you're not used to eating gluten-free baked goods

Trust us and look for a gluten-free all purpose flour without garbanzo bean flour.

2. We used the best egg replacer that we've found thus far for baking egg-free cakes.

3. Coconut Bliss Sweet Cherry Amaretto Frozen Dairy-Free Dessert is out of this world delicious. It's so creamy, and we could not taste the coconut milk that it's made out of. So if you're not a fan of the taste of coconut, fear not, you'll love this.

WHAT INGREDIENTS WILL YOU NEED TO MAKE OUR BLACK FOREST ICE CREAM CAKE RECIPE? 

Don't let the long list of ingredients scare you. You probably have most, if not all, of the cake ingredients in your pantry.

You can whip up the cake batter in 10 minutes, and the vegan buttercream frosting recipe takes no time at all.

FOR THE CAKE

• 2 cups  all-purpose gluten-free flour
• ¾ cup cacao powder
• 1 ½ teaspoon aluminum-free and gluten-free baking powder
• 1 ½ teaspoon baking soda
• ¼ teaspoon finely ground salt
• 1 cup granulated sugar
• ½ cup canola oil
• 1 tablespoon pure vanilla extract
• egg replacer for the equivalent of two eggs
• 1 cup plant-based milk
• 1 cup boiling water

FOR THE BUTTERCREAM FROSTING

• 2 cups of sifted powdered sugar
• 10 tablespoon vegan butter at room temperature
• 2 to 3 tablespoon plant-based milk
• 1 teaspoon pure vanilla exract

FOR THE CHOCOLATE GANACHE

• 4 oz semi-sweet vegan baking chocolate
• ½ cup coconut milk

FOR THE FILLING AND TOPPING 

• 2 pints of Coconut Bliss Sweet Cherry Amaretto vegan ice cream
• 1 to 2 cups of whole dark cherries

HOW TO MAKE  A BLACK FOREST ICE CREAM CAKE

There are a few steps involved in making a layered ice cream cake, so make sure that you leave enough time to make it before serving.

STEP ONE

Make the gluten-free chocolate cake. 

If you don't care about gluten and want to make a traditional chocolate cake recipe, click HERE.

1. Whisk the flour, cacao powder, baking powder, baking soda, and salt until fully combined.
2. Beat the egg replacer, sugar, oil, and vanilla in a mixing bowl until thick and creamy.
3. Alternate adding the flour and milk until just combined. Don't over mix it.
4. Slowly mix in the water until the batter is fully incorporated and pour in a lightly greased 8-inch springform pan.
5. Bake at 350 F  (180 C) for approximately 50 minutes, or until the cake springs back when lightly touched on top and a long wooden toothpick comes out clean when inserted in the center of the cake.
6. Let it cool completely on a wire rack.

STEP TWO

Prepare the ice cream for the cake.

1. Let the ice cream soften so it's easy to scoop out and press into the springform pan.
2. Line the pan with wax paper and press all of the ice cream into the pan. You want it to bump up against the sides. Smooth out the top so it's flat and even.
3. Freeze for two hours, or until it's frozen solid.

STEP THREE

Make the vegan buttercream frosting. 

1. Beat the butter, confectioner's sugar, vanilla, and milk until light, smooth, and fluffy, approximately 5 minutes.

STEP FOUR

Build the ice cream layer cake. 

• When the cake is COMPLETELY COOl, level out the top with a sharp knife or cake cuttter, then cut it in half.
• Place the bottom half on the platter or cake stand that you'll be serving it on, and place the top half on a flat plate or cookie sheet and spread a thin layer of frosting on the sides of each one. Chill for 30  minutes. This will set the frosting so you can put the second layer of frosting on without getting crumbs everywhere.
• Once the first layer of frosting is chilled and firm to the touch, peel the wax paper off of the ice cream and set it on top of the bottom half of the cake and place the top layer of cake on the ice cream.
• Working quickly, frost the sides and top of the entire cake. We used a cake scraper to get an even smooth appearance. Put the cake back in the freezer while you make the ganache.

HOW TO MAKE CHOCOLATE GANACHE

• Melt 4 oz of semi-sweet baker's chocolate or vegan chocolate chips in a double boiler on the stove or for 30 seconds (then stir), and then, heat in 10 second increments (stirring inbetween) in the microwave. The chocolate should be completely smooth.
• When the chocolate is completely melted, stir in a half cup of full fat coconut milk and stir until it's completely combined. It will have a beautiful sheen to it.

HOW TO DRIP CHOCOLATE GANACHE ON A CAKE

• Make sure the ganache is warmer than room temperature, but not hot. We stir the coconut milk in and then get to work right away.
• Put half of the ganache in a piping bag and use a plain piping tip to drip the chocolate around the edges of the cake.
• Put the tip on the top edge of the cake and gently squeeze the bag and let the ganache drip down the cake. Continue the process around the cake.
• You can place the drips close together or further apart, depending on the look you're going for.
• Spread the remaining ganache over the top of the cake, being careful not to let it drip over the sides.

TIME TO FINISH DECORATING THE CAKE! 

• Full disclosure, we're not professional cake decorators, and we'd never claim that title. Our cakes are what you'd consider rustic, and we like it that way.
• We like to say that our cake decorating is a pretty mess. LOL!
• For this cake, we piped several dollops of icing around the edge of the cake and placed a sugared dark cherry on each dollop. Then we arranged whole, halved, and sugared cherries in the center of the cake and finished with a dusting of powdered sugar.
• To sugar the cherries, freeze them and let them thaw slightly. Roll them in finely granulated sugar.

TIPS FOR MAKING THE PERFECT VEGAN BLACK FOREST ICE CREAM CAKE

1. Baking should be fun, not about putting pressure on yourself to turn out a bakery quality masterpiece. Having said that, the taste and texture of the cake is important. If you follow these tips, you will create a cake that your friends and family will be talking about forever.
2. Buy the highest quality ingredients you can find.
3. Don't use an all-purpose gluten-free flour with garbanzo bean flour for sweet baked goods.
4. Check the expiration dates on all of your products. Expired baking powder or baking soda will result in a flat cake.
5. Bake the cake on the middle rack and make sure the cake is done by inserting a long wooden toothpick in the center. If it comes out clean, the cake is done.
6. Let the cake cool for 10 minutes in the springform pan and then remove it from the pan and cool completely on a wire rack before cutting in half.
7. Use an 8-inch springform pan for the cake and to mold the ice cream to ensure that all layers are the same size.
8. Be patient. You'll need to freeze the cake in-between steps to ensure that the icing sets and the ice cream doesn't melt.
9. Have fun and don't stress over decorating the cake. Unless you're a professional cake decorator, nobody will expect your cake to be flawless. Do your best and forget the rest.

HOW TO STORE AN ICE CREAM CAKE

Cover and store in the freezer for up to 5 days.

TIP: For easy cutting, run the knife through hot water and shake off the excess water before slicing. 

Make this vegan chocolate and cherry ice cream dessert and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.

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Black Forest Cake

An easy and delicious vegan and gluten-free black forest ice cream cake that will wow your friends and family!

4.50 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American, Vegan

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Freezing and Decorating: 4 hours hours

Total Time: 5 hours hours 20 minutes minutes

Servings: 14 servings

Calories: 549kcal

Author: Linda & Alex

Equipment

• ▢
  Electric mixer

Ingredients

FOR THE CAKE

Dry Ingredients

• ▢ 2 cups all-purpose gluten-free flour see note
• ▢ ¾ cup cacao powder
• ▢ 1 ½ teaspoon aluminum-free and gluten-free baking powder
• ▢ 1 ½ teaspoon baking soda
• ▢ ¼ teaspoon finely ground salt

Wet Ingredients

• ▢ 1 cup granulated sugar
• ▢ ½ cup canola oil
• ▢ 1 tablespoon pure vanilla extract
• ▢ egg replacer for the equivalent of two eggs see note

Remaining Ingredients

• ▢ 1 cup plant-based milk
• ▢ 1 cup boiling water

FOR THE BUTTERCREAM FROSTING

• ▢ 2 cups of sifted powdered sugar see note
• ▢ 10 tablespoon vegan butter at room temperature
• ▢ 2 to 3 tablespoon plant-based milk
• ▢ 1 teaspoon pure vanilla extract

FOR THE CHOCOLATE GANACHE

• ▢ 4 ounce semi-sweet vegan baking chocolate
• ▢ ½ cup coconut milk

FOR THE FILLING AND TOPPING

• ▢ 2 pints of sweet cherry amaretto vegan ice cream we use Coconut Bliss
• ▢ 1 to 2 cups of whole dark cherries see note

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 350°F (176°C) and lightly grease an 8-inch (20cm x 20cspringform pan.

FOR THE CAKE

• In a medium bowl, whisk the 2 cups flour, ¾ cup cacao powder, 1 ½ teaspoon baking powder, 1 ½ teaspoon baking soda, and ¼ teaspoon salt until fully combined.
• Beat the egg replacer (equivalent to 2 eggs), 1 cup sugar, ½ cup canola oil, and 1 tablespoon vanilla in a mixing bowl until thick and creamy.
• Alternate adding the flour mixture and 1 cup milk until just combined. Don't over mix it.
• Slowly mix in the 1 cup boiling water until the batter is fully incorporated (it will be a wet batter that pours easiland pour into the lightly greased 8-inch springform pan.
• Bake on the middle rack for approximately 50 minutes, or until the cake springs back when lightly touched on top and a long wooden toothpick comes out clean when inserted in the center of the cake.
• Let it cool for 15 minutes and then carefully remove the springform pan and invert onto a wire cooking rack and remove the bottom of the pan. Cool completely before cutting. It will take time to cool through to the center, so be patient.

FOR THE ICE CREAM FILLING

• Wash the springform pan and line it with wax paper or plastic wrap. Don’t use parchment because it sticks to the ice cream.
• Let the ice cream soften (not meland press both pints into the pan, making sure to spread against the sides and flatten the top. Freeze for several hours, or until it’s frozen solid.

FOR THE BUTTERCREAM FROSTING

• Beat the 2 cups sifted confectioner’s sugar, 10 tablespoon vegan butter, 1 teaspoon of vanilla extract, and 2 to 3 tablespoon (add the milk slowly until you get the desired consistencof milk until light and fluffy.
• Scrape the sides often for best results.

FOR THE CHOCOLATE GANACHE

• Make the ganache just before decorating so it’s warm.
• Chop the 4 oz of semi-sweet chocolate and microwave for 30 seconds. Stir and heat again for 30 seconds. Stir and heat in 10 second increments, stirring in-between, until completely melted. It should be smooth and silky.
• Stir in the ½ cup of coconut milk and keep stirring until the milk is fully incorporated and the ganache has a sheen to it.

TO CONSTRUCT THE CAKE

• When the cake is COMPLETELY COOL , level out the top with a sharp knife or cake cutter, then cut it in half.
• Place the bottom half on the platter or cake stand that you'll be serving it on, and place the top half on a flat plate or cookie sheet and spread a thin layer of frosting on the sides of each one. Chill for 30 minutes. This will set the frosting so you can put the second layer of frosting on without getting crumbs everywhere.
• Once the first layer of frosting is chilled and firm to the touch, peel the wax paper off of the ice cream and set it on top of the bottom half of the cake and place the top layer of cake on the ice cream.
• Working quickly, frost the sides and top of the entire cake. We used a cake scraper to get an even smooth appearance. Put the cake back in the freezer while you make the ganache.

HOW TO DECORATE THE CAKE

• Make sure the ganache is warmer than room temperature, but not hot. We stir the coconut milk in and then get to work right away.
• Put half of the ganache in a piping bag and use a plain piping tip to drip the chocolate around the edges of the cake.
• Put the tip on the top edge of the cake and gently squeeze the bag and let the ganache drip down the cake. Continue the process around the cake.
• You can place the drips close together or further apart, depending on the look you're going for.
• Spread the remaining ganache over the top of the cake, being careful not to let it drip over the sides.
• Put the leftover icing in a piping bag and use your favorite icing tip to create decorative dollops of icing around the edge of the cake.
• Place a sugared dark cherry on each dollop. Then arrange whole, halved, and sugared cherries in the center of the cake and finish with a dusting of powdered sugar.
• To sugar the cherries, freeze them and let them thaw slightly. Roll them in finely granulated sugar.
• Keep the cake in the freezer until ready to serve and run a knife through hot water (shake off excess watefor easy slicing.
• Store covered in the freezer for up to 5 days.

Notes

• The Nutrition Facts are an estimate only.
• Use all-purpose gluten-free flour that doesn’t have garbanzo bean flour. It lends a strong flavor that doesn’t go well with sweet baked goods.
• We use 6 tablespoon of JUST eggs for the egg replacer. You can use 6 tablespoon of aquafaba (chickpea brine), or a powdered egg replacer, such as Bob’s Red Mill.
• Sift the confectioner’s sugar to remove lumps. This will ensure a smooth and creamy frosting.
• Feel free to use frozen cherries if you can’t find fresh, they work just as well.

Nutrition

Calories: 549kcal | Carbohydrates: 77g | Protein: 8g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 307mg | Potassium: 426mg | Fiber: 5g | Sugar: 54g | Vitamin A: 415IU | Vitamin C: 4.5mg | Calcium: 191mg | Iron: 2.4mg

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