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




  • 3 cups walnuts
  • 16 small dates
  • ½ cup raw cacao powder
  • ½ cup unsweetened shredded coconut
  • 3 tbsp coconut oil
  • Pinch of salt


  • 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


  1. Line two 5-6″ round cake tins with baking parchment.
  2. 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.)
  3. Divide the dough between two cake tins and press it down flat with your fingers. Put the cake tins in the freezer.
  4. Simmer the cherries in a pan for about 15 mins until they have partially broken down.
  5. 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.
  6. 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.)
  7. Using an electric whisk, beat the cream for 3-5 minutes, until it’s lump-free and fluffy. Store in the fridge until needed.
  8. 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.