Last week one of my girlfriends requested that I bring over a Black Forest Cake to a BBQ she was having. I have made a black forest cake in the past that was really delicious, but I had to come up with a whole new recipe for this one since my friend is vegan.
I originally wanted to make a full-out black forest cake, but I had a bit of a mishap trying to extract the cake from the cake pan.
oops. I have never encountered a situation this bad before! Maybe the fact that it was vegan requires different techniques to keep the cake from gluing itself to the pan? I'll be looking into it. Luckily, I was able to make something delicious out of this disaster of a cake as well! I'll post how to save a broken cake soon :)
Since it appeared that a regular black forest cake was out of the question, I decided to whip up some Black Forest Cupcakes. I have been wanted to make some for a while because I thought they would turn out really cute, and they did!
I used the chocolate cupcake recipe from Vegan Cupcakes Take Over the World. I have used the vegan chocolate cupcake recipe from Martha Stewart's Cupcakes in the past, but I prefer this particular recipe. It has more of a classic chocolate cake taste and texture.
I then cut out a portion of each cupcake with a paring knife, and filled it up with cherry pie filling.
The cupcakes were then topped with a light fluffy whipped topping. Since regular whipped cream was out of the question, I used Nutriwhip which is completely vegan friendly!
I really love how these came out. Some of our friends had no idea they were vegan until we told them, and my girlfriend said it took care of her black forest cupcake pregnancy craving perfectly. whew!
You can definitely make these with your favourite chocolate cupcake recipe, and use regular sweetened whipped cream to top them.
This recipe makes 12 black forest cupcakes.
Black Forest Cupcakes (Vegan)
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 3/4 cup sugar
- 1/3 cup canola or vegetable oil
- 1 1/2 tsp vanilla
- 1 cup flour
- 1/3 cup cocoa
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 can cherry pie filling
- 1/2 - 1 cup Nutriwhip
- Preheat the oven to 350 F and line your muffin pan with paper liners
- In a small bowl, whisk together the soy milk and the apple cider vinegar and set aside
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt
- In a second large bowl, whisk together the sugar, oil, and vanilla
- Add the soy milk to the wet ingredients and beat until foamy
- Add the dry ingredients to the wet, and mix until smooth (or until only tiny lumps remain)
- Divide the batter between the 12 cupcake liners, and bake for 18 - 20 minutes (or until a toothpick comes out clean when inserted into a cupcake)
- Let cool completely before topping
- When cool, cut out a cone from the top of each cupcake with a paring knife
- Spoon a generous amount of the cherry pie filling on top of each cupcake
- Whip the Nutriwhip until fluffy, and top each cupcake