Gluten-free, dairy-free and refined sugar-free Black Forest Cake. Packed full of flavour, it will certainly be a crowd pleaser - bookmark this for your next gathering with family or friends!
Preheat oven to 180 degrees celsius and line 3 shallow cake tins.
Add all of the dry ingredients into a large bowl and mix.
Add all of the wet ingredients in a separate bowl and whisk together.
Slowly pour the wet ingredients into the dry, stirring continuously. If your flour is super absorbent add extra coconut milk until a cake batter consistency has formed.
Evenly divide the mixture between the three cake pans and cook for approximately 25 minutes or until tested with a skewer and it comes out clean. Set aside to cool completely.
Pour the coconut cream, cinnamon, vanilla and maple syrup into a processor or use a hand held blender and blitz until thick. If it looks too runny to ice the cake, place in the refrigerator for a further 30 minutes to thicken.
Cut up the 1.5 cups of cherries and set aside.
Ice the base layer of the cake and distribute half of the cut cherries on top. Place the second cake layer on top and ice. Distribute the remaining cut cherries on top. Place the final cake layer on top. Ice the top and sides of the cake.
Decorate with the choc buttons and extra whole cherries as pictured.
Keep refrigerated.
Ingredients
Directions
Preheat oven to 180 degrees celsius and line 3 shallow cake tins.
Add all of the dry ingredients into a large bowl and mix.
Add all of the wet ingredients in a separate bowl and whisk together.
Slowly pour the wet ingredients into the dry, stirring continuously. If your flour is super absorbent add extra coconut milk until a cake batter consistency has formed.
Evenly divide the mixture between the three cake pans and cook for approximately 25 minutes or until tested with a skewer and it comes out clean. Set aside to cool completely.
Pour the coconut cream, cinnamon, vanilla and maple syrup into a processor or use a hand held blender and blitz until thick. If it looks too runny to ice the cake, place in the refrigerator for a further 30 minutes to thicken.
Cut up the 1.5 cups of cherries and set aside.
Ice the base layer of the cake and distribute half of the cut cherries on top. Place the second cake layer on top and ice. Distribute the remaining cut cherries on top. Place the final cake layer on top. Ice the top and sides of the cake.
Decorate with the choc buttons and extra whole cherries as pictured.
Keep refrigerated.
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