eggless black forest cake recipe, how to make black forest cake

4.64 from 58 votes

eggless black forest cake recipe - an eggless recipe of the classic black forest cake.

Jump to Recipe

eggless black forest cake recipe with step by step pics. one of the favorite cakes liked by everyone is black forest cake. apart from having a fabulous taste and texture, this black forest cake recipe has a few more plus points. one the entire chocolate sponge cake is made from whole wheat flour (atta), has less oil and uses ingredients which are easily available. the cake recipe is also easy and can be made by beginners too.

eggless black forest cake recipe

preparing good or excellent eggless frosting cakes or gateau at home is creative as well as a satisfying effort. and trust me the process is not difficult. but yes takes time and you have some extra pans, bowls and stuff that needs to be cleaned 🙂

to make the work seem less daunting, i suggest to bake the cake a day before and do the frosting the next day. the cake can be refrigerated overnight and the frosting can be done the next day.

to make this eggless black forest cake, you need an chocolate cake or a chocolate sponge cake. you can get the cake from outside or make your own at home. i have used my basic eggless chocolate cake made from whole wheat flour as a base for this black forest cake.

there were some eggless cakes i had learnt in my home science classes and this cake was one of them. i really have good memories of preparing these frosted cakes and its due to the practice and training there, i can make them effortlessly now.

in the step by step pics, i have shared some steps to make the eggless plain chocolate cake. otherwise you can also check the entire step by step recipe on this link – eggless chocolate cake.

serve the black forest cake chilled. the cake weighed more than 500 grams, about 700 grams. so goes very well as a dessert or for celebrations like birthdays and anniversaries.

if you are looking for more eggless recipes then do check vanilla cakebanana caketutti frutti cake, pressure cooker cake and eggless banana bread recipe.

eggless black forest cake recipe below:

eggless black forest cake recipe
4.64 from 58 votes
print

eggless black forest cake recipe

eggless black forest cake recipe - an eggless recipe of the classic black forest cake.

course desserts
cuisine world
prep time 50 minutes
cook time 35 minutes
total time 1 hour 25 minutes
servings 1 medium black forest cake
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 medium sized eggless chocolate cake or sponge chocolate cake OR check the below recipe

for eggless chocolate cake:

  • 1 cup whole wheat flour (atta), levelled or 120 grams atta
  • 3 tablespoons cocoa powder
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • ¾ cup sugar or 150 grams sugar
  • 1 cup cold water, 250 ml
  • ¼ cup oil or melted butter, 62.5 ml
  • 1 tablespoon lime or lemon juice
  • ½ teaspoon vanilla extract or vanilla powder or vanilla essence

icing for black forest cake:

  • 200 ml chilled amul fresh cream or chilled heavy whipping cream
  • 5 tablespoons icing sugar
  • 3 tablespoons chopped red cherries
  • 7 to 8 tablespoons grated chocolate or chocolate shavings, you can also add as required
  • 2 to 3 teaspoons cherry syrup or 1 teaspoon sugar dissolved in 3 to 4 teaspoon water. you can use rum or wine instead of sugar syrup
  • 8 to 10 whole cherries for decoration or as required
  • some chocolate shavings for decoration, optional

how to make recipe

making eggless chocolate cake batter:

  1. first grease a round baking pan of 7.5 inches diameter x 2 inches height with oil. preheat your
  2. oven to 200 degrees celsius/392 degrees fahrenheit.
  3. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.
  4. in another pan or bowl, take ¾ cup sugar.
  5. add 1 cup cold water and stir so that the sugar dissolves.
  6. now add ¼ cup oil or melted butter. i added oil. stir briskly so that everything is mixed well.
  7. next add 1 tbsp lime juice. stir again.
  8. now add ½ tsp vanilla extract or powder.
  9. add the sieved dry ingredients to the wet mixture. using a wired whisk, mix everything well.
  10. there should be no lumps in the cake batter. the batter is not thick but thin.
  11. pour the cake batter in the prepared cake pan.
  12. tap the sides of the cake pan so that the extra air bubbles are let out.

baking eggless chocolate cake:

  1. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. 

  2. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius/356 fahrenheit degrees for 15 minutes. then bake the cake at 180 degrees celsius/356 degrees fahrenheit for the 30 to 35 minutes.

  3. for doneness check the cake with a tooth pick. the tooth pick should come out clean. once the cake becomes warm or cools down, unmold and place it on a wired rack. 

  4. if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting let the cake cool completely.

making black forest cake:

  1. keep the top of the cake facing you. slice the cake neatly and from the center with a large knife or serrated knife. you can also use a dental floss to slice the cake into two. with knife things can go uneven, so slice carefully. if crumbs fall, collect them and then add them on top of the cream layer.
  2. remove the top half and keep aside. keep the the bottom cake half facing you. just cover them and keep aside while you prepare the cream icing.
  3. in a stand mixer take cream and icing sugar. you can use an electric beater and take the cream and icing sugar in a bowl. i have used amul cream as that the only cream i get here. also it works very well for me. but one has to use icing sugar otherwise amul cream does not whipped well due to its low fat content. if you can get heavy whipping cream, then nothing like it. remember to chill the cream in the refrigerator at least for a day or two before you use it.
  4. at the highest speed, run the wire whip blade and whip till the cream become stiff. i whipped amul cream for about 8 minutes in the highest speed of the stand mixer. if you use heavy whipping cream, you won't have to whip for so long. don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. to check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.
  5. sprinkle some sugar syrup on the cake evenly. to make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. you can also use rum or wine instead of sugar syrup.
  6. now with a spatula spread about ¼ or ⅓ of the whipped cream.

  7. spread evenly. since this is a moist cake, the crumbs will be seen while spreading the cream. there is a method that can be used to to avoid the crumbs. but since we are making at home, this much is alright.
  8. then add a layer of chopped red cherries. red cherries are easily available. these are in the indian variety of candied karonda berries. they are also called as karonda murabba in hindi. i get them easily at mithai shops here.
  9. sprinkle grated chocolate on top.
  10. cover with the top halve of the cake.
  11. spread some cream on the top evenly. spread on the sides. if you have a cake decorating stand, then its best to use. for home purpose, i use a small flat plate covered with aluminum foil and place the cake on it before icing.
  12. add the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake with the cream from the piping bag.
  13. don't worry about design flaws as we will be adding more grated chocolate on the cakes. so imperfections can be hidden 🙂
  14. place whole cherries on the cake.
  15. you can add the amount of cherries you want to make a neat looking cake.
  16. sprinkle some grated chocolate all over. you can also add chocolate shavings or chocolate vermicelli.
  17. also place the grated chocolate on the side of the cake. i also added some chocolate shavings from top.
  18. cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. keep to set for 3 to 4 hours or overnight.
  19. when the cream icing has set well, slice and serve the eggless black forest cake.

step by step eggless black forest cake recipe:

1. preheat your oven to 200 degrees celsius/392 degrees fahrenheit. seive 1 cup whole wheat flour, 3 tbsp cocoa powder, a pinch of salt, ½ tsp baking soda in a plate. use good quality cocoa powder.

making basic chocolate cake recipe

2. here are the sieved dry ingredients.

ingredients for basic chocolate cake recipe

3. in another pan or bowl, take ¾ cup sugar.

sugar for basic chocolate cake recipe

4. add 1 cup cold water and stir so that the sugar dissolves.

making eggless cake batter

5. now add ¼ cup oil or melted butter. i added oil.

butter for basic chocolate cake recipe

6. stir briskly so that everything is mixed well.

making basic chocolate cake batter

7. next add 1 tbsp lime juice. stir again.

making basic chocolate cake batter

8. now add ½ tsp vanilla extract or powder. here i added vanilla powder.

making basic chocolate cake batter

9. add the sieved dry ingredients to the wet mixture.

making basic chocolate cake batter

10. using a wired whisk, mix everything well. there should be no lumps in the cake batter. the batter is not thick but thin.

eggless basic chocolate cake batter

11. pour the cake batter in greased cake pan of 7.5 inches diameter x 2 inches height. tap the sides so that the extra air bubbles are let out.

eggless basic chocolate cake batter

12. bake the cake in a preheated oven for 200 degrees celsius/392 fahrenhiet for 35 to 40 mins. since temperatures vary from oven to oven, do keep a check. for baking in a convection mode of microwave oven, preheat the oven at 180 degrees celsius for 15 minutes. then bake the cake at 180 degrees celsius for 30 to 35 minutes. for doneness check the cake with a tooth pick. the tooth pick should come out clean.  if the tooth pick is sticky, then place the cake bake in the oven and continue to bake for some more minutes. before frosting, let the cake cool completely.

eggless chocolate cake recipe

14. here’s the inverted chocolate cake which has been cooled completely.

eggless chocolate cake recipe

15. place the cake top side facing you. slice the cake neatly and from the center with a large knife or serrated knife. you can also use a dental floss to slice the cake into two. with a knife things can go uneven, so slice carefully. if crumbs fall, collect them and then add them on top of the icing layer.

making black forest cake recipe

16. remove the top slice of the cake and keep aside. here we have the bottom cake halve. just cover and keep aside.

making black forest cake recipe

17. in a stand mixer take 200 ml chilled cream and 5 tbsp icing sugar. you can use an electric beater and take the cream and icing sugar in a bowl. i have used amul cream as thats the only cream i get here. also it works very well for me. but one has to use icing sugar otherwise amul cream does not whip well due to its low fat content. if you can get heavy whipping cream, then nothing like it. remember to chill the cream in the refrigerator at least for a day or two before you use it. 

cream for eggless black forest cake recipe

18. at the highest speed, run the wire whip blade and whip till the cream become stiff. i whipped amul cream for about 8 minutes in the highest speed of the stand mixer. if you use heavy whipping cream, you won’t have to whip for so long. don’t overdo the beating as the cream might turn into butter, when you get stiff peaks, just stop the mixer or beater. to check, just invert the bowl and if the cream does not fall, the cream has got stiff peaks.

sugar solution for basic chocolate cake recipe recipe

19. here’s the consistency of the cream.

cream for eggless black forest cake recipe

20. sprinkle some sugar syrup on the cake evenly. to make sugar syrup, dissolve 1 tsp sugar with 3 to 4 tsp water. you can also use rum or wine instead of water.

sugar syrup for eggless black forest cake recipe

21. now with a spatula spread about ¼ or ⅓ of the whipped cream.

cream for eggless black forest cake recipe

22. spread evenly. since this is a moist cake, the crumbs will be seen while spreading the cream. there is a method that can be used to to avoid the crumbs. but since we are making at home, this much is alright.

cream on eggless black forest cake recipe

23. then add a layer of finely chopped red cherries. red cherries are easily available. these are in the indian variety of candied karonda berries. they are also called as karonda murabba in hindi. i get them easily at mithai shops here.

cherries on eggless black forest cake recipe

24. sprinkle grated chocolate or chocolate shavings on top all over.

chocolate for eggless black forest cake recipe

25. cover with the top halve of the cake.

making eggless black forest cake recipe

26. spread again ⅓ part of the cream on the top evenly. spread on the sides of the cake too. if you have a cake decorating stand, then its best to use. for home purpose, i use a small flat plate covered with aluminum foil and place the cake on it before icing. the foil covered plate along with the cake is kept on a heavy board. this way you can easily rotate the foil covered plate while spreading icing on the sides.

cream on eggless black forest cake recipe

27. add the remaining whipped cream in a piping bag and use any decorative nozzle. decorate the cake.

cream on eggless black forest cake recipe

28. here’s one more pic. decorate as per your likeness.

decorating eggless black forest cake recipe

29. don’t worry about design flaws as we will be adding more grated chocolate on the cakes. so imperfections can be hidden 🙂

decorating eggless black forest cake recipe

30. place whole cherries on the cake.

cherries on eggless black forest cake recipe

31. you can add the amount of cherries you want to make a neat looking cake.

cherries on eggless black forest cake recipe

32. sprinkle some grated chocolate.

chocolate on black forest cake recipe

33. cover the flaws with the grated chocolate. you can also add chocolate shavings or chocolate vermicelli.

cherries on eggless black forest cake recipe

34. also place the grated chocolate on the sides of the cake. i also added some chocolate shavings from top. here our eggless black forest cake is ready.

preparing eggless black forest cake recipe

35. cover the cake with a large bowl without it touching the sides and place in the fridge for the cream icing to set. keep to set for 3 to 4 hours or overnight.

eggless black forest cake recipe, black forest cake recipe

36. when the cream icing has set well, slice and serve eggless black forest cake.

eggless black forest cake recipe, black forest cake recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


319 thoughts on “eggless black forest cake recipe, how to make black forest cake

Leave a Comment or Review

Your email address will not be published. We moderate all the comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding. If you have made the recipe, then you can give a star rating with or without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Mam, please advice how to hide the cake crumbs while icing the cake. No one share this particular trick. I thought atleast u will share but u also avoided very carefully telling in pt no 7 that as it’s a home made cake it doesn’t need to be that perfect. Mam, i want my cake to look professional. Please, please help.

    • pradipta, its not i have avoided. in one recipe i have mentioned but not in this one. when i write a post then it a detailed process and at times i do forget to mention a few points here and there. a thin layer of crumb coat works well for cake crumbs. this crumb coat can be a thin layer of buttercream icing or a glaze icing. a glaze icing is a simple icing made of powdered sugar + water or milk. apply the icing in a thin layer and then refrigerate the cake for a couple of hours. then later you can do the cream icing. if you chill the cake overnight and the do the icing, then also the crumbs will be less. hope this helps.

      • A heartfelt thanks for you Mam. My Mom’s birthday is on 23rd Nov. I want to surprise her with a cake that looks professional but gradually she will come to know that I made it specially for her. Sorry, if I had hurt you. Actually I was anxiously reading the recipe and finally stumbled on that particular point I was searching for quite a long time. Mam can you tell in which particular recipe you had mentioned this, so that I can read it. Thanks once again.

        • welcome pradipta. you did not hurt me. i can understand. regarding the cake crumbs i remember writing it for a cake recipe. i went and checked all the recipes and its not there in the recipes which i have already posted, but in a recipe which is not yet published. its eggless chocolate truffle cake and this recipe has been lying in my drafts from a very long time. i had forgotten which recipe i had written about cake crumbs but i did remember writing it. for almost daily i write a recipe and sometimes i forget the important points etc, though i do make a note of it physically or mentally.

          • Mam please do publish it. the pictorial elaboration helps to understand it properly. Wish you Merry Christmas and very Happy New Year.

            • pradipta, i will add the recipe. i did not publish it as there were many crumbs and so i had to do the crumb coat on the cake.in fact i want to share many cake recipes. i will be adding pineapple upside down cake recipe in a couple of days. happy new year to you too.

  2. HeLlo…i m going to try this recipe today..just one confusion about wheat flour.i hv never used wheat flour for cake..pls give me suggestion…pls…

    • wheat flour is atta that we use for making chapatis. if you do not want to use atta, then use maida (all purpose flour).

  3. Hi dassana,
    I read in the comments section that whipping cream can be made at home using malai. Can I mix malai with some amount of milk to create like 60-70% cream? I was thinking that use of pure malai will make the cake very heavy.

    • ruchi, yes you can easily make whipping cream at home with malai. you can do this way. the cream will be slightly thinner. thats it. but for the cake, this cream+milk cannot be used. reason being it won’t whip. the milk in it won’t allow the cream to have stiff peaks. so for the cake you will need to use the malai for cream without adding milk. for gravies, soups, baked dishes etc you can use the cream+milk.

      • Oh ok. Actually I thought of doing so because Amul cream can get whipped even though the label says that it is 25% cream. I thought rest 75% they add milk. Am I missing something here? I don’t know much about baking-icing fundamentals, I was just wondering if we can it make this way at home.

        On another note, there seems to be a funny thing going on with the ‘search this website’ option of your blog. For example, when I typed and searched Chocolate cake, then it directly opened the recipe of Chocolate cake in pressure cooker. I searched raita and it opened just the Dill leaves raita recipe. It’s not showing different results of recipes related to the keyword. It’s been happening since past couple of days I think. You might look into it since I use this feature a lot 🙂

        • ruchi the 25% cream means that there is 25% fat in the cream. milk is not added. so basically its a low fat cream. otherwise whipping creams have 50 to 60% fat.

          i will check the search option. thanks for letting me know. will look into it.

          • ok, thanks for clarifying.
            the search option is working now. thanks

            • welcome ruchi and thanks again for letting me know about the search option.

  4. Is there a substitute of cream
    Harshit

    • harshit, instead of cream, you can use unsalted white butter or cream cheese. but then the cake will be a chocolate cake with butter icing or cream cheese icing.

  5. I am feeling very skeptical. Never done an eggless cake that does not either have milk or curd. But the amount of positivity in the comments makes me feel to close my eyes and follow. So here i go 🙂

    • Ruchika, give it a try. its tried and tested recipe.