How To Make The Perfect Dairy-Free Black Forest Gateau
Do you love Chocolate Cake? Do you love Cherry Pie? If you answered yes to both of those questions, then you are going to LOVE this Dairy Free Black Forest Gateau recipe!
This recipe is the perfect combination of chocolate and cherry goodness, and it’s dairy-free, so it’s perfect for people with food allergies! Plus, it’s really easy to make, so even novice cooks can create a masterpiece!
DIARY FREE SIMPLE BLACK FOREST GATEAU RECIPE
This dairy-free black forest cake tastes amazing without cow’s milk!! I actually prefer it. This simple black forest cake is made with Amarena Sour Cherries and dairy-free whipped cream. Why buy a black forest gateau when you can make it yourself?
I made this basically because my husband’s digestive system doesn’t agree with dairy cream, but he loves black forest gateau, so I came up with this recipe!! It tastes great; it keeps for longer than a normal cream cake. It’s a no-brainer.
HISTORY BEHIND THE BLACK FOREST GATEAU
The dessert is not directly named after southwestern Germany’s Black Forest mountain range.
According to one school of thought, the name is derived from the speciality liquor of that region, known as Schwarzwälder Kirsch(Wasser), which is distilled from tart cherries. This is the ingredient that gives the dessert its distinctive cherry pit flavour and alcoholic content flavour.
Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, cookies/biscuits, and cream (but without Kirschwasser) probably originated in Germany.
Some sources claim that the name of the cake is inspired by the traditional costume of the women of the Black Forest region, with a characteristic hat with big, red pom-poms on top, called Bollenhut.
The confectioner Josef Keller [de] (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the prominent Café Agner in Bad Godesberg, now a suburb of Bonn about 500 km (310 mi) north of the Black Forest. This claim, however, has never been substantiated.
Schwarzwälder Kirschtorte was first mentioned in writing in 1934. At the time, it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. In 1949 it took 13th place in a list of best-known German cakes.
I wonder what he would think of my dairy-free black forest gateau!!
GLUTEN-FREE BLACK FOREST CAKE (GATEAU)
Make this a gluten-free black forest cake by using gluten-free flour and adding a teaspoon of Xantham Gum.
VEGAN BLACK FOREST CAKE (GATEAU)
Make this a vegan black forest gateau by substituting the eggs for plain yoghurt or flaxseed and using vegan chocolate.
INGREDIENTS
You will need the following:
- 4 400g Cans Coconut Milk (Extract the thick cream that forms on top of the milk)
- 4 Eggs
- 100 g Caster Sugar
- 75 g Self-Raising Flour sifted
- 25 g Cocoa, sifted
- 2 tbsp Cornflour or wheat-free flour
- 3-4 tbsp Kirsch
- 50 g Flaked Almonds
- Plain Chocolate to decorate
- 420 g Amarena Sour Cherries or cherries of choice
HOW TO MAKE GERMAN BLACK FOREST GATEAU WITH NO DAIRY
Preheat oven to 160° C Fan oven and grease line a deep round 23cm tin.
Add eggs and sugar to a bowl and whisk with an electric mixer until the mixture becomes pale and thick.
Add the sifted flour and cocoa and slowly fold in. Add the mixture to the tin and bake for 40 – 45 minutes. Turn out onto a wire rack and leave to completely cool.
When cool, cut the sponge into 2 or 3 equal layers depending on your choice, using a long sharp knife
Drain the cherries reserving the juice, and keep a few cherries aside for the topping. Place the cornflour in a pan and slowly add the cherry juice. Bring to a boil until thickened. Remove from heat and leave to cool. Add the Kirsch and cherries to the sauce.
Remove the thick part of the coconut milk from the 4 cans and place in a bowl, and whisk with a hand whisk until creamy consistency. With a flat palette knife, add some coconut cream to the layers and then add the cherries and sauce on top of the cream and sandwich them together. Add the remaining cream to the outer sides and on top of the cake. Add the flaked almonds to the side of the cake.
Decorate the top with the leftover cherries and grate some dark chocolate to finish it off.
Dairy Free Black Forest Gateau
Ingredients
- 4 400g Cans Coconut Milk (Extract the thick cream that forms on top of the milk)
- 4 Eggs
- 100 g Caster Sugar
- 75 g Self-Raising Flour sifted
- 25 g Cocoa, sifted
- 2 tbsp Cornflour or wheat free flour
- 3-4 tbsp Kirsch
- 50 g Flaked Almonds
- Plain Chocolate to decorate
- 420 g Amarena Sour Cherries or cherries of choice
Instructions
- Pre-heat oven at 160° C Fan oven and grease line a deep round 23cm tin.
- Add eggs and sugar to a bowl and whisk with an electric mixer until the mixture becomes pale and thick.
- Add the sifted flour and cocoa and slowly fold in. Add the mixture to the tin and bake for 40 – 45 minutes. Turn out onto wired rack and leave to completely cool.
- When cool cut the sponge into 2 or 3 equal layers depending on your choice using a long sharp knife
- Drain the cherries reserving the juice and keep a few cherries aside for the topping. Place the cornflour in a pan and slowly add the cherry juice. Bring to the boil until thickened. Remove from heat and leave to cool. Add the Kirsch and cherries to the sauce.
- Remove the thick part of the coconut milk from the 4 cans and place in a bowl and whisk with a hand whisk until creamy consistency. With a flat palette knife add some of the coconut cream to the layers and then add the cherries and sauce on top of the cream and sandwich together. Add the remainder cream to the outer sides and on top of the cake. Add the flaked almonds to the side of the cake.
- Decorate the top with the left over cherries and grate some dark chocolate to finish it off.
