Black Forest Cake – Sugar-Free, Gluten-Free, AND Vegan!

Quite a few of you out there have been demanding an alternatively sweetened dessert, so today I’m serving up a slice of sugar-free cake that’s been sweetened with brown rice syrup and xylitol. It’s a new spin on the classic black forest cake! It has the same delicious flavors of chocolate, almond, and cherry, but with a healthy twist. Who won’t enjoy this little beauty?!

 

You’ll need:

1 1/4 cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1/4 cup almond flour

1/4 cup coconut flour

1 tsp xanthan gum

1 cup cocoa powder

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 3/4 cups brown rice syrup

1/2 cup coconut oil, melted

1/2 cup pumpkin puree

1/2 cup coconut milk

1 tbsp vinegar

2 tsp almond extract

2 tsp cherry extract

1 tbsp vanilla extract

1/2 cup sliced almonds

1 cup frozen black cherries, halved

1/2 cup hot water

 

 

Preheat the oven to 350°F. Grease two 9″ round cake pans.

In a measuring cup, combine the coconut milk and vinegar, then set aside until needed.

In a medium bowl, combine the flour, cocoa, baking powder, baking soda, xanthan gum, and salt.

Black Forest Cake Brown Rice Syrup Alternative Sweetener

 

In a separate bowl, whip together brown rice syrup, coconut oil, pumpkin, extracts, and milk mixture. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the sliced almonds and cherries.

Black Forest Cake Sugar Free Gluten Free Vegan Coconut Oil Nutiva

Finally, pour the hot water into the batter and mix well, until batter thins out. Pour evenly into the prepared pans and bake for about 25 – 30 minutes or until a toothpick comes out clean.

 

Once the cakes have finished baking, allow to cool completely before frosting.

 

Creamy Cherry Frosting

 

1 1/2 cups palm shortening

3 cups powdered xylitol

2 tsp cherry extract

1 tsp vanilla extract

1/4 cup frozen halved cherries, thawed

1/2 tsp salt

 

In a large bowl, whip shortening with an electric mixer until light and fluffy. Next, whip in one cup of powdered xylitol, and extracts. Whip in the next cup of xylitol followed by the cherries and salt. To finish, whip in the remaining cup of powdered xylitol, one cup at a time.

 

*Can’t find powdered xylitol? Make your own with a coffee grinder! Just pulse granulated xylitol in a coffee grinder until you have a smooth, fluffy texture.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.

 

You can dress up this black forest cake with any garnishes you would like, such as halved almonds, or simply enjoy it as is!

Black Forest Cake Cherry Butter Cream Frosting Sliced Almonds Garnish

 

 

Black Forest Cake - Sugar-Free, Gluten-Free, and Vegan!

Black Forest Cake - Sugar-Free, Gluten-Free, and Vegan!

Ingredients

    Black Forest Cake
  • 1 1/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 tsp xanthan gum
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 3/4 cups brown rice syrup
  • 1/2 cup coconut oil, melted
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut milk
  • 1 tbsp vinegar
  • 2 tsp almond extract
  • 2 tsp cherry extract
  • 1 tbsp vanilla extract
  • 1/2 cup sliced almonds
  • 1 cup frozen black cherries, halved
  • 1/2 cup hot water
    Creamy Cherry Frosting
  • 1 1/2 cups palm shortening
  • 3 cups powdered xylitol
  • 2 tsp cherry extract
  • 1 tsp vanilla extract
  • 1/4 cup frozen halved cherries, thawed
  • 1/2 tsp salt

Instructions

    For the Cake
  1. Preheat the oven to 350°F. Grease two 9" round cake pans.
  2. In a measuring cup, combine the coconut milk and vinegar, then set aside until needed.
  3. In a medium bowl, combine the flour, cocoa, baking powder, baking soda, xanthan gum, and salt.
  4. In a separate bowl, whip together brown rice syrup, coconut oil, pumpkin, extracts, and milk mixture. Then slowly add the liquid mixture to the dry ingredients and stir until combined. Next, fold in the sliced almonds and cherries.
  5. Finally, pour the hot water into the batter and mix well, until batter thins out. Pour evenly into the prepared pans and bake for about 25 - 30 minutes or until a toothpick comes out clean.
  6. Once the cakes have finished baking, allow to cool completely before frosting.
    For the Frosting
  1. In a large bowl, whip shortening with an electric mixer until light and fluffy.
  2. Next, whip in one cup of powdered xylitol, and extracts. Whip in the next cup of xylitol followed by the cherries and salt.
  3. To finish, whip in the remaining cup of powdered xylitol, one cup at a time.
  4. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.
  5. You can dress up this cake with any garnishes you would like, such as halved almonds, or simply enjoy it as is!
http://delectablydifferentkitchen.com/2016/02/black-forest-cake-sugar-free/

 

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