Ingredients:
2 cups almond flour
1 ½ cups coconut sugar (or any other granulated sugar of your choice)
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups almond milk (or any plant-based milk of your choice)
½ cup coconut oil (melted)
2 teaspoons vanilla extract
1 cup cherry pie filling (make sure it’s vegan)
Vegan whipped cream (for garnish)
Fresh cherries (for garnish)
Vegan chocolate shavings (for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a large mixing bowl, whisk together almond flour, coconut sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add almond milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out with a few moist crumbs.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
Once the cakes have cooled, place one layer on a serving plate or cake stand. Spread a layer of cherry pie filling over the top.
Place the second layer of cake on top of the cherry filling.
Garnish the top of the cake with vegan whipped cream, fresh cherries, and vegan chocolate shavings.
Slice and serve your delicious flourless vegan black forest cake!
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