Black forest naked cake

refined sugar-free, dairy-free, vegan

Prep Time 30

Cook Time 50

Total Time 1 20

Servings 4 people

Calories 650 kcal

Ingredients for the chocolate cake 330 grams / 1 and 1/2 cups almond milk1 and 1/2 tsp apple cider vinegar2 tsp vanilla bean paste135 grams /2/3 cup neutral oil (sunflower seeds, canola)320 grams / 2and 1/4 cups spelt flour40 grams /1/4 cup rice flour or corn starch2 tsp baking powder30 grams cacao powder1/2 tsp salt200 grams /1 cup light brown sugar
Ingredients for the cherry jam 300 grams /2 cups cherries fresh or frozen90 grams /1/3 cup honey or agave1/2 tbsp lemon juice
Ingredients for the cream cheese frosting 250 ml /8,5 oz soy/coconut whip cream, very cold8 grams /1 tsp whip cream stabilizer (optional)2 tbsp powder sugar /maple syrup for refined sugar-free500 grams /17 oz cream cheese of choice

Add the cherries, honey/ agave to a medium size pot set over high heat. Bring the mixture to a boil. Once boiling use a potato masher or fork to break down and mash the berries.
Continue to cook for 10-15 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. Should thicken as it cools

Preheat oven to 175C/ 350F degrees. Grease 2 (15cm / 6- inch) round cake pans. Grease and line the bottom with parchment paper.
In a small bowl, combine almond milk and vinegar, whisk and set aside to curdle.
In a large bowl, sift the flour, corn starch, baking powder, cacao, sugar and salt and whisk to combine.
Add the neutral oil and vanilla bean paste to the almond and vinegar mixture and whisk to combine.
Pour the wet ingredients over the flour mixture and gently fold to combine. Don’t over mix.
Divide the batter equally in the two pans.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let the cake cool down in the pans for 10 minutes, then transfer over a cooling rack to cool down completely.
Use a serrated knife to cut the cakes horizontally into 2 layers each.

In a bowl of a stand mixer, whip the cream with stabilizer and sugar until stiff peaks. Slowly add the cream cheese and whisk until just combined. Don’t over mix.

Place the first cake layer over a plate. Spread 1/4 of the cream cheese and 1/3 of the cherry jam.
Place the second cake layer on top of the frosting and spread the cream cheese and jam again. Repeat with the 3d layer.
After you’ve placed the 4th layer, lighlty frost the top and the sides od the cake with the remaining cream cheese.
Place the cake in the refrigerator to set for 30 minutes.

You can use 300g good quality, low sugar store-bought jam if you don’t have the time or are not interested in making your own.