Black Forest Gateau II (vegan, gluten-free)
For the cake…
¼ cup coconut oil (or vegetable oil, if preferred)
1 cup unsweetened almond or other plant milk
1 Tsbp apple cider vinegar
½ cup organic light brown sugar
1 tsp vanilla essence or flavoring
Generous pinch of salt
2 cups finely ground hazelnuts or almonds
1 ¼ gluten-free flour blend – I use Namaste brand from CostCo
¼ cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1 Tbsp xanthum gum – I got mine at Target!
For the filling…
24 oz bottle of sour cherries (Trader Joe’s)
2 oz organic lakanto, erythritol or agave syrup
1 Tbsp cornflour, mixed with water until perfectly smooth
For the glaze…
8 oz 72% dark chocolate, in chunks
½ cup light coconut cream
2 Tbsp organic sugar or agave syrup
1 fl oz coffee liqueur (optional)
- Preheat oven to 350°F. Oil two 8” springform pans, with a circle of oiled baking parchment in the bottom of each.
- Place a generous two cups of whole hazelnuts or almonds in food processor, and pulse (in two batches) until they’re reduced to fine powder – this should yield about two cups.
- Melt the coconut oil in a large mixing bowl. Add the plant milk to the same bowl along with the vinegar, maple syrup, vanilla/hazelnut flavorings, salt, and ground hazelnuts.
- Sift in the flour, baking powder, baking soda and xanthum gum (which holds it together).
- Mix well, adding a splash more plant milk if the mixture is too dry.
- Pour half the batter into each prepared pan and spread evenly.
- Bake for about 20 minutes, until the top is golden-brown and springy to the touch, and a toothpick inserted in the middle comes out clean.
- Allow the cakes to cool completely on racks. Wrap tightly in plastic until you’re ready to add the filling and glaze.
- Make the filling: drain the sour cherries, and set the cherries aside. Boil the cherry juice with sweetener until reduced by half. Thicken with the cornstarch, whisking well, until sauce thickens. Add the cherries, simmer for one minute, and set aside to cool.
- Make the glaze by melting the chocolate, coconut cream, and sweetener in a double-boiler. Stir until the mixture is perfectly smooth. Set aside for an hour to let it thicken up.
- Slice the cooled cake in half horizontally. Spread the cherries in the center, and center the second layer on top. Pour on the glaze, smoothing it over the top and allowing to drip down the sides.
- Set the assembled cake aside for at least two hours to firm up. Serve in slices, passing a bowl of whipped coconut cream if desired.
And click HERE for the printer-friendly .pdf file.