Eggless Black Forest Cake

The Eggless Black Forest Cake is my take on a classic German dessert — but made 100% egg-free so everyone can enjoy it! This iconic cake originated in the Black Forest region of Germany and has become a beloved treat worldwide, famous for its layers of moist chocolate sponge, sweet cherry filling, fluffy whipped cream, and decorative chocolate shavings. It’s the perfect showstopper for birthdays, anniversaries, or any celebration that calls for indulgence. Baking this cake brings joy to the baker and pure delight to anyone lucky enough to get a slice!
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Prep Time 30 mins

Cook Time 25 mins

Rest Time 4 hrs

Total Time 4 hrs 55 mins

Cooking Method: Baking

Cuisine: europe, Fusion, german

Courses: Dessert

Difficulty: Intermediate

Cooking Temp: 340 F

Calories: 350-400

Best Season: Suitable throughout the year

Description

This Eggless Black Forest Cake is a soft, moist chocolate sponge layered with cherry syrup, fluffy whipped cream, and chocolate shavings — all without using eggs! Perfect for celebrations and loved by kids and adults alike.

Ingredients

For the Chocolate Sponge (3 layers):

1 1/4 cup All-purpose flour (150g)
1/2 cup Unsweetened cocoa powder (45g)
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 cup Granulated sugar (200g)
1/2 cup Yogurt
1/2 cup Buttermilk (120ml)
1/2 cup Vegetable oil (120ml)
1/2 cup Hot water (120ml)
1 tsp Vanilla extract
1 tsp Instant coffee

For Cherry Syrup:

1 ½ cups Canned dark cherries in juice or fresh pitted cherries (reserve juice)
1/4 cup Granulated sugar (50g)
1 tbsp Cornstarch

For Whipped Cream Frosting:

2 1/2 cup Heavy whipping cream (cold) (600ml)
1/2 cup Icing sugar (60g)
1 tsp Vanilla extract

For Decoration:

1 Chocolate bar (semi-sweet or dark)
8 Whole 8–10 cherries (fresh or canned)

Instructions

1
Preheat oven to 170°C (340°F). Grease and line three 7-inch round cake pans.
2
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.
3
In another bowl, whisk yogurt and sugar for 2 minutes until light. Add oil, vanilla, and buttermilk. Stir well.
4
Mix in dry ingredients until smooth. Dissolve instant coffee (if using) in hot water, then add slowly to the batter. Mix well.
5
Divide batter evenly into the pans. Bake 20–25 minutes or until a toothpick comes out clean.
6
Cool completely on a wire rack. Chill layers for 30 minutes before assembling to reduce crumbs.
7
If using canned cherries, drain and reserve juice. If using fresh, pit and halve them.
8
In a saucepan, add cherries, ½ cup juice or water, sugar, cornstarch.
9
Heat on medium until thick and bubbly (about 4–5 minutes). Cool completely.
10
Chill a mixing bowl and beaters for 10 minutes.
11
Pour cold cream into the bowl. Add icing sugar and vanilla.
12
Beat until stiff peaks form.
13
Place the first sponge layer on a cake board or plate.
14
Spread a thin layer of whipped cream. Spoon some cherry filling on top (avoid too much juice).
15
Add the second layer and repeat: whipped cream, then cherries.
16
Add the final cake layer. Cover the whole cake with a light layer of cream (crumb coat). Chill 15 minutes.
17
Apply a final thick layer of whipped cream all over the cake. Smooth it using a cake scraper or spatula.
18
Use a peeler or knife to create chocolate shavings from the bar.
19
Press chocolate shavings onto the sides and top of the cake evenly.
20
Pipe 8–10 swirls of whipped cream around the top edge.
21
Place one cherry on each swirl.
22
Refrigerate the cake for at least 4 hours, or overnight for best flavor and firmness.

Nutrition Facts

Amount Per Serving

% Daily Value *
Total Fat 20g31%
Saturated Fat 12g60%
Total Carbohydrate 45g15%
Dietary Fiber 3g12%
Sugars 28g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black forest cake, eggless cake, chocolate cherry cake, festive dessert, homemade cake