So hop on, and let’s learn how to make the most deliciously moist Eggless black forest pastry.
I agree that made-from-scratch cakes do take a little extra time, just like my Eggless vanilla cupcakes, Eggless butterscotch cupcakes, Eggless red velvet cupcakes, or Vegan aquafaba brownies. Still, the excitement of homemade is unmatched and completely worth the effort. And not to mention, it truly is far easier and more delicious than you think. So if you spot a pineapple pastry or an eggless black forest pastry at a pastry shop, it’s basically a cake enhanced to its best to suit the whims and preferences of a baker. I prefer to make a pastry over a cake as it is the ideal single-serving dessert. Perfectly portioned cake slices without getting out of control!
Made with the pantry staples Fluffy crumb and incredibly moist ( all thanks to the cherry syrup) Loaded with chocolatey flavor in every bite The cake layer has a structure that doesn’t fall apart as you frost. Completely customizable – you can decorate however you like!
The best part, this eggless cake is a wonderful canvas for any type of chocolate creation! Add this recipe to your party menu, and be sure of it winning hearts when served to guests and family.
Please do not skip any ingredients, as all the tastefully blended ingredients work together, especially to make this eggless pastry a divine treat to your palate. Flour — All-purpose flour is what I have used for baking this eggless pastry. All-purpose flour provides structure to our cake. If you prefer what flour, then I would recommend using 3/4 cup of wheat flour ad 3/4 cup of all-purpose flour. Cornstarch — the essential dry ingredient that softens the flour’s protein and bakes a lighter crumb cake. Baking Soda — The usual leavening agent that plays an essential role in baking. Check the date on the package before using it; make sure it is still fresh. Unsweetened cocoa powder — I have used extra dark cocoa Hershey’s powder as it lends an intense, rich chocolate flavor and a deep dark color to our eggless black forest pastry. Salt — Just a pinch to balance out the sweetness and overall flavor. Oil — As far as fat goes, oil is my go-to ingredient for chocolate-based cakes. Always use neutral-flavored oil like canola or vegetable oil for baking your cakes. Buttermilk — A must for this recipe as it creates a slightly acidic batter that reacts with baking soda to form a beautifully moist and tender crumb. If you don’t have buttermilk on hand, you can make it at home by combining 1 cup of milk with 1 tablespoon of vinegar. Stir it well and let it rest for 15 minutes. There you have it – your very own homemade buttermilk. Chocolate Extract — for that most pronounced, strong, and more evident chocolate flavor. Whipped cream — This is our frosting that is made up of heavy whipping cream, powdered sugar, and cream of tartar. You can make whipped cream with cornstarch and milk powder too. Please follow this link for more details. I have used a little less whipped cream to frost my pastry because I wanted the cherry flavor to stand out and not mask the original taste with layers of whipped cream. However, you can dress up the pastry to your liking.
In the recipe card below, you will find the following steps, plus the tips and variations to make a delicious black forest cake:
How to make the Pastry Batter Bake the Sheet Cake Prepare the Cherry syrup Make the whipped cream frosting How to assemble the Black forest pastry.
Mix the batter until just well-blended — Do not over-mix the batter as this may over-aerate it, resulting in gluten formation. Over-mixing may make the cake lose its texture and become more dense and chewy. Mix until all the dry ingredients have combined well. Just the right amount of mixing will help the batter retain the air needed for the cake to rise. Cherry syrup for the moistest pastries — To attain the authentic store-bought flavor of the black forest pastry, let the cake layers soak in a generous amount of cherry syrup. Chill the cake for clean slicing — Chill this easy eggless black forest cake recipe in the refrigerator for about 30 mins to get a perfectly clean slice of the black forest pastry. Square cake pan — Use a 6-inch cake pan or an 8-inch cake pan for the best-baked pastry.
Let the cake cool completely before layering. Let the cake rest in the sheet pan for about 10 mins to ensure it is cooled down. Invert the cake onto the wire cooling rack to finish cooling evenly on all surfaces. Let the cake rest for about 5 mins to ensure an easy peeling off from the parchment paper. Do not frost the cake while it is still warm, as this will melt the frosting away, and it will turn into a mess.
Go creative with layering — My black forest pastry is a simple preparation with just two layers. However, you can go creative and experiment with as many layers as possible. Just keep layering and frosting as you keep adding a layer. For a vegan option — You may replace the buttermilk with vegan buttermilk to turn this recipe into a vegan one. For this, you can use 1 cup + 1 extra tablespoon of Vegan Milk + 1 tablespoon of vinegar. Mix it well and let it rest for about 10 mins. You have your freshly prepared Vegan buttermilk ready. Should you make Eggless black forest pastry, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
Some other yummy eggless recipes that you’ll love:
