Black Forest Cake



Oil two 20 cm circular sponge tins and line them with baking paper. Preheat oven to 180 degrees Celsius.

Place all the cake ingredients, except the chocolate and cherries, in a food processor and beat together thoroughly. Coarsely grate or chop the chocolate and add to the cake mixture. Divide the mixture between the sponge tins and level the tops with a spatula.

Bake for 25-30 minutes, or until a cocktail stick inserted into the centre of each sponge comes out clean. Allow to cool a little, then turn out on to a wire rack until completely cold.

Place the cream cheese in a bowl and stir in the lime zest. Spread one side of a cold sponge with the lime cream cheese mixture, and spread the other sponge with jam. Sandwich together and place on a serving plate.

Soften the margarine. Using an electric mixer, cream sugar and margarine. Add rest of ingredients and mix well. If too thick, add a very small amount of soy milk, and if too thin, add more sugar. Continue to mix until the frosting is light and fluffy. Frost cake.

Refrigerate for at least an hour to let set. Decorate with fresh cherries and shaved chocolate and serve. 


  • 250g self-raising wholemeal flour
  • 250g soft brown sugar
  • 2 Tbsp cocoa powder
  • 2 heaped tsp carob powder
  • 125ml grapeseed oil
  • 150ml soy milk
  • 1 Tbsp coconut/soy yoghurt or coconut cream
  • 2 tsp apple cider vinegar
  • Pinch of salt
  • 25g dairy-free dark chocolate (70% cocoa)
  • Fresh cherries, to decorate

Cake filling

  • 4 Tbsp soy cream cheese
  • 1 tsp lime zest
  • 4 Tbsp blackberry jam

Chocolate frosting

  • 1/2 C margarine
  • 2 C icing sugar
  • 1 Tbsp vanilla extract
  • 2 Tbsp soy milk
  • 1/3 C cocoa powder
  • Dash of salt