Black forest naked cake
refined sugar-free, dairy-free, vegan
16 cm / 6 inches 4 layer-cake
Yukiko Tanzi @foodie.yuki
Ingredients for the chocolate cake
grams / 1 and 1/2 cups
1 and 1/2
apple cider vinegar
vanilla bean paste
grams /2/3 cup
(sunflower seeds, canola)
grams / 2and 1/4 cups
grams /1/4 cup
rice flour or corn starch
grams /1 cup
light brown sugar
Ingredients for the cherry jam
grams /2 cups
fresh or frozen
grams /1/3 cup
honey or agave
Ingredients for the cream cheese frosting
ml /8,5 oz
soy/coconut whip cream, very cold
grams /1 tsp
whip cream stabilizer
powder sugar /maple syrup for refined sugar-free
grams /17 oz
cream cheese of choice
Make the jam
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
Make the chocolate cake
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.
Make the cream cheese frosting
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.
Assemble the cake
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.
credits: Yukiko Tanzi @foodie.yuki