October 27, 2013
Ever since I read the Oh She Glows’ blog on Coconut Whipped Cream, I have been planning to try making a Vegan Black Forest Cake. Sant Baljit Singh’s birthday was Sunday, October 27. So when they announced we would celebrate his birthday after meditation, I volunteered to make a cake.
A day earlier, I assembled all the components and refrigerated them – cake, whipped topping and cherry sauce.
Kari’s Chocolate Cake
1 1/2 cup flour
1/3 cup cocoa powder
1 cup raw sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup coconut oil, melted but cool
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup cold water
Preheat oven 350 degrees. Lightly oil an 8 inch cake pan with coconut oil. Line the bottom of the pan with waxed or parchment paper and lightly oil the paper with coconut oil. Set aside.
In a medium bowl, stir together the flour (I used unbleached wheat flour), cocoa, sugar, baking soda, and salt.
Mix the coconut oil, vinegar, vanilla, and cold water in a separate container and stir into flour mixture until “just mixed”.
Spoon evenly into cake pan and bake for 30-35 min. or until a toothpick or knife comes out clean. Let cool for 10-15 min before removing from pan. Cool completely and place in fridge before adding the topping.
Coconut Whipped Cream
Using the instruction on Angela’s step by step tutorial on how to make heavenly Coconut Whipped Cream. Whip the cream part of 1 or 2 cans of full fat coconut milk. Place in fridge until ready to use. If necessary, re-whip before using. (I used 1 can but only put whipped cream on the top, not in the middle or sides)
I made a thickened cherry sauce using frozen President’s Choice Cherries.
Place 2 cups of frozen pitted sweet cherries in a saucepan with a small amount of water (about 1/4 cup). Add 2 tbsp honey and heat until the cherries are unthawed. Add 1/4 cup water mixed with 1 tbsp corn starch and bring to boil. Once it thickens, remove from heat and cool. Place in fridge until ready to use.
Shaved Chocolate – optional
Shave chocolate curls of dark 70% chocolate using a vegetable peeler. Set aside for garnishing.
Before serving, slice the chocolate cake in half lengthwise and layer your cherry sauce and coconut whipped cream. I put the cherry sauce between the two cake layers and whipped cream on top, and it was good and not overly decadent. But you could put cherry sauce and whipped cream on each layer for a more traditional version. Garnish the top with shaved chocolate. (I forgot this step.)
Happy Birthday Sant Baljit Singh