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No-Bake Black Forest Cake (vegan, gluten-free, sugar-free)

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Author: Elizabeth Emery | Vancouver with Love




  • 2 cups cherries halved & pitted
  • 2 tsp chia seeds
  • 1 492ml can full fat coconut milk (refrigerated overnight)⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • 8 squares dark chocolate roughly chopped
  • Several fresh cherries⠀⠀


  • Line two 5-6" round cake tins with baking parchment.
  • Place all cake ingredients into a food processor and blend until a dough forms. (Alternatively, add the walnuts to a blender and blitz until they form a flour. Blend the dates the same way. Add the walnut flour, dates and all other cake ingredients to a large bowl and mix with your hands until a dough forms.)
  • Divide the dough between two cake tins and press it down flat with your fingers. Put the cake tins in the freezer.
  • Simmer the cherries in a pan for about 15 mins until they have partially broken down.
  • Blitz in a blender for 10 secs until smooth. Pour into a bowl and add the chia seeds. Store the mixture in the fridge for one hour to firm up.
  • Remove the can of coconut milk from the fridge and open. Scrape out the hardened coconut cream into a large bowl. (The leftover water isn't needed.)
  • Using an electric whisk, beat the cream for 3-5 minutes, until it’s lump-free and fluffy. Store in the fridge until needed.
  • To assemble, remove the cakes from their tins. Add a layer of the cherry filling to one cake, followed by a layer of cream. Sandwich the other cake on top, and repeat the process. Decorate with cherry halves and dark chocolate.
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