Black Forest Cake (vegan, gluten-free, almost raw)

We all know it’s cherry season.  It’s short, but sweet.   I’ve stocked up at each $1.99/lb sale I have seen and I hope you have been enjoying them as well.  It was my mom’s birthday this week and I wanted to make her a special cake out of healthy, whole-food ingredients– something very unlike the typical birthday cakes made with white flour, sugar and oil.  This one is bursting with nutrients from foods like nuts, dates, cherries, cocoa powder and even avocado!  It’s got 4 yummy layers…

You will need a food processor as well as a vitamix or other high-speed blender for this recipe.

Black Forest Cake

1.  Bottom Chocolate Cake Layer:  Process the following in a food processor and press crust into a 7″ pie pan (I used a springform cheesecake pan).

  • 2 cups almonds
  • 1/2 cup cocoa powder
  • 1/4 cup shredded coconut
  • 1/4 cup maple syrup (if necessary slowly add more while processing until the crust is no longer crumbs and it sticks together)
  • dash of sea salt

2.  Chocolate Pudding Layer:  Blend the following in a high-speed blender until smooth.  Spread the pudding layer on top of the chocolate cake layer.

  • 2 ripe avocados
  • 1 cup pitted dates
  • 1/2 cup cocoa powder
  • 1/2 cup non-dairy milk
  • 1 tablespoon vanilla extract
  • dash sea salt

3.  Fruit Layer:  Pit and cut up about a cup of cherries (use more if you like).  Distribute them evenly over the pudding layer.

4.  Top Cashew Cream Layer:  Blend the following in a high-speed blender until smooth.  You may need to add a little more liquid if it’s too thick.  Carefully spread over the cherries and then decorate the top of the cake with a few whole (or halved) cherries.

  •  2 cups raw cashews
  • 1 cup pitted dates
  • 1 cup water or non-dairy milk (plus more as needed)















Place in fridge for a couple of hours to set a bit.  Store in the fridge.

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