Vegan Black Forest Gâteau with Morello Cherry Jam  Recipe


Serves 12

  • 500g almond butter (you can use a different nut butter if you prefer) 

  • 160ml maple syrup 

  • 4 mashed bananas 

  • 2 tsp vanilla extract 

  • 120g cocoa powder 

  • 2 tsp bicarbonate of soda 

  • 4 tsp cinnamon 

  • ½ tsp salt 

  • 2 grated courgettes 

  • 100g vegan dark chocolate 

  • 450ml vegan double cream 

  • Fresh cherries to decorate 

  • Jar of The Cherry Tree Morello Cherry Extra Jam


  • Preheat oven to 180°C/350°F/Gas Mark 6 

  • Grease two round cake tins with oil (coconut/olive). Line with baking paper 

  • In a bowl, mix together maple syrup, almond butter, mashed bananas and vanilla extract 

  • Stir in the cocoa powder, bicarbonate of soda, cinnamon and salt 

  • Fold in the grated courgette 

  • Pour the mixture evenly into the cake tins and bake at 30-35 minutes. Allow to cool completely before removing from the tins 

  • In a bowl, empty the jar of jam and add a splash of hot water to loosen the jam. 

  • Use a skewer to pierce the cake layers before pouring half of the jam over each layer. It may be best to do the second layer once it is on top of the first. 

  • Make the ganache by heating 150ml of the cream in a saucepan until very hot. Break the vegan chocolate up into small squares and place in a separate bowl. Pour the hot cream over the chocolate and stir until fully combined. Allow to cool for 10mins 

  • Spread the ganache over the cherry layer of the first cake layer – reserve half of the ganache to use on the top layer 

  • Whip the cream with a sprinkle of sugar and another ½ tsp vanilla extract 

  • Spread half of the whipped cream over the chocolate ganache on the first cake layer. 

  • Place the second cake layer on top repeat the process of adding the jam, ganache and cream.

  • Decorate the top of the cake with fresh cherries and grated chocolate. Enjoy!