Sugar and Gluten Free Black Forest Cake
This vegan, sugar, and gluten-free black forest cake is simply amazing! No added sugar, no gluten as the cake is baked with quinoa! Amazing. Or did I say that already..?
When I first started to experiment with this recipe idea I couldn’t even dream the outcome would be this good and delicious. Baking the cake takes some time but is worth of every darn second. All the things black forest have been spots of sweet weakness for me in my past sugary life, I love the combination of chocolate and cherries. I’m super excited to be able to share an (almost) sugar free version of one of my favorite cakes ever.
I know I titled the post sugar-free, but technically it’s not totally sugar-free. Bananas and cherries are fruit, fruit contains sugar. Compared to a regular black forest cake the amount of sugar in my version is just a fraction. You’ll find the nutritional chart and sugar comparison at the end of the post. Yet the cake is sweet enough to be perfect to be served as indulgent dessert!
Start making the black forest cake the day before by baking the chocolate cake. It’s at it’s best the next day, after having spent the night in the fridge it’ll be perfectly moist and very easy to cut and handle and the flavors are nicely balanced.
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Sugar and Gluten Free Black Forest Cake
Ingredients
Cake
- 2 dl cooked quinoa
- 1, 25 dl water
- 0,5 dl coconut oil melted
- 2 bananas peeled
- 1 dl raw cacao powder
- ⅛ teaspoon vanilla powder
- 1 teaspoon baking powder
Cherry jam
- 0,5 l cherries pitted
- 1 tablespoon chia seeds
- Coconut whipped cream
Icing
- 2 tablespoon coconut oil melted
- 0,5 dl cacao powder
- cherries to garnish
Instructions
- Preheat your oven to 180 degrees celsius / 375 Fahrenheit.
- Grease a small cake tin (18 cm) with coconut oil.
- Measure all the ingredients for the cake in a blender and pulse until the ingredients form a smooth, silky and thick batter. The quinoa doesn't necessarily have to be cooled.
- Pour the cake batter into the cake tin and bake for 40-50 minutes.
- Remove the cake from the tin and let it cool completely on a cooling rack. Wrap the cake in cling film or put it in a plastic bag and place in the fridge overnight.
- Prepare the cherry jam by cooking pitted cherries is two tablespoons of water until they are soft and break easily when pressed with a spoon. Take the cherries from stove, let cool and add the chia seeds. Put the jam in the fridge for at least for half an hour. I suggest you do also the jam the night before.
- Also, put a can of coconut milk in the fridge the night before.
- The next day starts by whipping the coconut cream. Open the cooled can and scoop app. 1/2 cup (1,25 ml) of cream in a bowl and whisk with an electric whisk until fluffy. Keep in fridge.
- Cut the cake base horizontally in half.
- Place the bottom half of the cake on a serving plate and spread a nice, thick layer of the cherry jam on it. Cover the jam with a generous layer of coconut whipped cream. Place the other half of the cake on top of the cream and put the cake in the fridge to wait while you prepare the icing.
- For the icing, mix the cacao powder in the melted coconut oil and pour the icing on top of a cold cake. Work fast as the icing sets super fast.
- Garnish the cake with fresh cherries. Keep the cake (and any leftovers) in the fridge until the very last moment before the cake is served.
