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    Home » Recipes » Other Cake

    No-Bake Black Forest Cake

    Published: Sep 29, 2019 by Audrey · This post may contain affiliate links · 18 Comments

    Jump to Recipe

    gf vegan black forest cake recipe

    When it comes to delicious classic cakes, black forest is right up there among my favorites. Hard to beat a lush and rich cherry, chocolate, and whip cream combo, isn't it?

    This no-bake approach to a black forest cake turned out to be a winner around here. No baking, no fuss. Tons of flavor. It's a nice way to keep things cool while enjoying this classic combo in warmer weather, especially when cherries are in season. If you've been wondering how to make a black forest cake without an oven, this recipe is totally for you :)

    vegan no-bake black forest cake

    Schwarzwälder Kirschwasser / Black Forest Cherry Torte

    The chocolate cake part here is made of a layer of no-bake "flourless" chocolate cake (similar to this classic oldie blog favorite), which is naturally gluten-free and grain-free, and is infused with some delicious cherry flavor inside for good measure.

    Traditional black forest cakes are typically also flavored with alcohol. That's actually where the cake's name comes from: a liquor called Schwarzwälder Kirschwasser (or Black Forest Kirsch), which is a type Brandy made from black morello cherries. The cake originated in Germany, with this tart cherry kirsch being a signature cake component. Apparently in Bavaria it's not even legal to call a cake "Black Forest" without the liquor in it!

    Well, in typical unconventional style (what else is new... ;) ), besides making this particular black forest cake vegan, no-bake, and gluten/grain-free, egg-free, refined sugar-free, etc., I also didn't have any liquor on hand while making this recipe so I skipped that part. I found it very flavorful as is, so no regrets.

    However, I usually make the flourless chocolate cake mentioned above with a tiny bit of Kahlua (1 tsp) or rum and it does the trick for me, so if you're feeling a nudge in that direction, go for it.

    Just note: unlike with a baked cake, a tiny amount of liquor goes a long way as a flavor enhancer. The original isn't meant to be an overly alcoholic cake anyhow -- rather a subtle addition that pairs well with the chocolate and cherry cake profile.

    slice of no-bake black forest cake

    Cherry Jam for Black Forest Cake

    For the jam, you can use a ready made cherry jam of your choice. Use a thick and chunky variety, as you don't want it to be too thin/runny for spreading. St. Dalfour black cherry jam works well.

    Or if you're a DIY all the way kind of a person, this refined sugar-free cherry jam recipe works great (make a double batch so you've got plenty of jam to work with).

    gluten-free vegan chocolate cherry cake

    Vegan Whipped Cream for Topping the Cherry Chocolate Cake

    For the vegan whipped cream topping in this cake I used a simple coconut whipped cream. I put the directions on how to make it in the notes below the recipe, but wanted to share a few additional tips here:

    • I recommend frosting the cake with the whipped cream (and other toppings) right before serving.
    • This type of whipped cream topping works best if you're planning on serving and finishing the cake off in one go (i.e. for a party, etc.). Otherwise the whip can soften after a while as it sits so if you're saving leftovers (especially if you freeze and defrost the cake) for later, the whip can get a bit more runny / unruly and therefore won't be as graceful-looking for serving (though still totally delicious).
    • As a workaround, if you want the whip to hold its shape better regardless of freezing / defrosting, you can add a few tablespoon of melted coconut butter (manna) to it as you're whipping it up. Once the cake is frosted and decorated, chill it for 10-15 mins and the whipped cream will solidify more and will retain its shape better for future serving (so long as it's not super hot where you are, as naturally the fats within the coconut cream and butter will liquefy in very hot conditions). Adding a bit of coconut manna to the whipped cream will also enable you to keep the cake refrigerated (instead of frozen), which is an added bonus since you won't have to wait for it to thaw out to dig in.
    • Note: if adding the coconut manna in (as per previous point), warm it up gently first so that it's runny / very soft. Once you add it to the whipped coconut cream mix it in right away (as it will start to solidify again when it comes into contact with the whipped coconut cream). Frost with this mixture right away. It helps if your cake is frozen or thoroughly chilled ahead of time to help the whipped cream frosting to set faster.
    • If you've never made it before, vegan coconut whipped cream is one of the easiest and quickest things, once you get the hang of it. Just wanted to note that you need to start the process a day ahead as the coconut milk (the central component of the whip) has to be chilled overnight in the fridge. See notes in the recipe for further details.

    no-bake vegan black forest cake topped with fresh whipped cream cherries and chocolate

    P.S. If you love desserts made with fresh cherries, here are a couple more recipes you might enjoy:

    • Chocolate Cherry Bliss Balls
    • Cherry Pie
    Print

    No-Bake Black Forest Cake

    No bake black forest cake (vegan recipe)
    Print Recipe

    ★★★★★

    5 from 5 reviews

    A no-bake, gluten-free vegan spin on a classic black forest cake recipe. A delicious layer of rich chocolate cake, topped with cherry jam and vegan whip.

    • Author: Audrey @ Unconventional Baker
    • Prep Time: 30 minutes
    • Total Time: 30 minutes
    • Yield: 8-10 servings
    • Category: Cake
    • Method: No-Bake
    • Cuisine: Dessert

    Ingredients

    Chocolate Base

    • 3 cups almond flour
    • 2 cups medjool dates, pitted
    • ¾ cup cocoa powder
    • ¼ cup maple syrup
    • 2 tbsp cherry jam*
    • 1 tbsp almond milk
    • 1 tbsp pure vanilla extract
    • ⅛ tsp salt

    Toppings

    • ¾ cup cherry jam*
    • ¾ cup coconut whipped cream**
    • fresh cherries
    • dark chocolate shavings (non-dairy)

    Instructions

    1. Process all chocolate cake ingredients in a food processor into a fudge-brownie consistency. Transfer into a 7" tart pan with a removable bottom, and press down to compress and smooth out the mixture along the base, and slightly going up around the edges. Top with an even layer of cherry jam. Freeze for a minimum of 2 hours.

    2. Un-mold the cake (you might need to thaw it on the counter for a few minutes first to get it out of the mold). Top with an even layer of coconut whipped cream. Decorate with some fresh cherries and sprinkle with chocolate shavings. Enjoy!**

    Notes

    *For the cherry jam, feel free to use a chunky/thicker cherry jam of your choice (St. Dalfour jam works well here) or can make your own using this recipe.

    **Coconut whipped cream can be made at home from a can of full fat coconut milk -- I like the Thai Kitchen brand best for this purpose (the "premium" milk, and not the "lite"), and for this recipe I used the one large 400ml can. Chill the can in the fridge overnight, which will cause the cream to separate in the can and firm up near the top (when you open the can you'll see firm firm white stuff gathered at the top -- you should get about ¾ cup of it). You want to scoop out this solid white cream only into a mixing bowl, taking care not to scoop any of the coconut water along with it (as it will make your whip runny and not stiff). Whip that mixture with a hand mixed until fluffy, then add in a tablespoon of maple syrup and a teaspoon of pure vanilla extract and whip again to create the whipped cream. Note that it’s very important for the full fat coconut milk can to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too liquid:

    coconut cream layer

    **Note: I recommend keeping any leftovers frozen as the whipped cream will begin to get runny after a while if in hot weather. Alternatively, you can add some melted coconut butter (a few tbsp) to the whipped cream, and once the cake is frosted with it, chill it in the fridge for 10-15 minutes. Afterwards you can keep the cake in the fridge instead of in the freezer, as the whipped cream layer will remain a little firmer.

    Keywords: No-Bake Black Forest Cake (vegan, gluten-free, refined sugar-free)

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    Reader Interactions

    Comments

    1. Ronak Mehta says

      September 29, 2020 at 12:21 am

      Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

      ★★★★★

      Reply
      • Audrey says

        December 11, 2020 at 4:59 pm

        Thank you so much for the lovely feedback, Ronak. I'm so happy you're enjoying this cake! :)

        Reply
    2. Dollar Cakes says

      August 13, 2020 at 9:41 am

      I loved your Recipe Amazing..

      Reply
      • Audrey says

        March 06, 2021 at 6:07 pm

        Thank you, glad you liked it!

        Reply
    3. Sarah says

      June 26, 2020 at 8:05 pm

      Hi Audrey, I'm going to serve it with non-dairy ice-cream instead of the cream
      how long do you remove it from the freezer for before serving please?

      Reply
      • Audrey says

        June 27, 2020 at 11:49 am

        Hi Sarah, it depends a bit on how hot it is where you are. Assuming you're at a normal room temperature, you can just thaw it out a few minutes, maybe 5-10 minutes max.

        Reply
    4. Brooke says

      November 22, 2019 at 1:32 am

      Audrey I loved this cake! I used it for the base of my birthday treat. I didn’t have cherry jam so I used a strawberry in place.
      It was the best part of the whole dessert. My kids were asking for more and I sent our neighbor home with another slice. Thanks for sharing your creativity!

      ★★★★★

      Reply
      • Audrey says

        November 25, 2019 at 12:56 pm

        Aw, so glad to hear! Thanks so much for the lovely feedback. I can totally imagine how good this cake would be with the strawberry jam :)

        Reply
    5. Winni says

      October 04, 2019 at 2:16 am

      I loved your recipe. Thank you so much for sharing your recipe.

      ★★★★★

      Reply
      • Audrey says

        October 04, 2019 at 3:39 pm

        You're welcome, Winni! I'm glad you enjoyed it.

        Reply
    6. Ania says

      October 02, 2019 at 9:58 am

      Can I skip cherry jam from the base or replace it with apple sauce?

      Reply
      • Audrey says

        October 04, 2019 at 3:39 pm

        Hi Ania. You can skip the jam altogether in the base, if instead you pre-soak and strain the medjool dates (which will re-hydrate them and add moisture for blending). That's the simplest alternative.

        Reply
    7. Joshua Howard says

      October 01, 2019 at 1:47 pm

      Wow! Thank you for this recipe and amazing pictures! I have a question can I use freeze cherries?

      ★★★★★

      Reply
      • Audrey says

        October 01, 2019 at 9:42 pm

        Hi Joshua. Do you mean in the topping (instead of "fresh cherries")? If so, yes, but they won't look as pretty as fresh cherries. You can also skip them altogether if you prefer and just sprinkle with more shaved chocolate.

        Reply
    8. Emily says

      September 30, 2019 at 6:08 pm

      Hi! How would you describe the texture of your forest cake? It seems to be dense and chewy from the photos. Just asking because I have a guest coming who is a picky texture person!

      As always, I love your post! As a celiac, I enjoy being able to just eat your recipes vs. having to adapt them!

      Reply
      • Audrey says

        October 01, 2019 at 9:46 pm

        Hi Emily. Dense, fudgey, and chewy is definitely it. It's not a fair comparison to a traditional cake since it's more of a "raw-style" cake, if that makes sense. If you prefer a more traditional take on this, you can use this baked chocolate cake as the base instead of the no-bake chocolate cake part (I'm actually planning on sharing a baked black forest cake soon, but for now this will work great): https://www.unconventionalbaker.com/duncan-hines-style-chocolate-cake-gluten-free-vegan-refined-sugar-free/
        (you'll need a bit more jam and whipped cream as that recipe is for a 9" cake).

        Reply
    9. Marc says

      September 29, 2019 at 4:12 pm

      WOW, superb. I would add one more ingredient for myself - coffee, ahhhhh.

      ★★★★★

      Reply
      • Audrey says

        October 01, 2019 at 9:33 pm

        Tasty idea! :)

        Reply

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