If you’re craving a show-stopping dessert that’s completely plant-based yet bursting with decadent flavor, this Vegan Black Forest Ice Cream Cake Recipe is your new best friend. Imagine layers of luscious, creamy coconut cashew ice cream swirled with rich cocoa, studded with tart cherries soaked in kirsch, and finished with velvety vegan dark chocolate — it’s a chocolate lover’s dream come true. This cake effortlessly combines the nostalgic charm of a classic Black Forest cake with the cool refreshment of ice cream, making it perfect for celebrations or any time you want to delight your taste buds with a cruelty-free indulgence.
Ingredients You’ll Need
The magic of this Vegan Black Forest Ice Cream Cake Recipe lies in its simple but essential ingredients that bring texture, flavor, and visual appeal to the party. Each component is chosen to create a perfect balance between creamy, fruity, and rich chocolatey layers.
- Fresh cherries (17.6 oz, pitted): Use fresh or frozen cherries for that iconic fruity tartness that balances the cake’s sweetness.
- Kirsch or cherry brandy (4 tablespoons): Adds an authentic Black Forest kick and enhances the depth of cherry flavor.
- Cane sugar (5 tablespoons): Sweetens the cherry filling naturally without overpowering.
- Cornflour (1 tablespoon): Thickens the cherry sauce for a delightful jammy texture that holds well between layers.
- Water (1 tablespoon): Helps activate the cornflour for perfect consistency.
- Sweetened condensed coconut milk (5.6 oz x2): Adds creaminess and natural sweetness while keeping the recipe vegan.
- Cashews (¾ cup, soaked): Creates an ultra-smooth and rich ice cream base when blended.
- Chilled full fat canned coconut milk (8 oz): Provides the silky body essential for that ice cream creaminess.
- Vanilla extract (1 teaspoon): Enhances all the flavors with warm, comforting notes.
- Almond extract (½ teaspoon, optional): Adds a subtle nutty aroma that pairs beautifully with cherries and chocolate.
- Dutch processed cocoa powder (3 tablespoons): Brings deep, rich chocolate flavor to the ice cream layers.
- Sea salt (¼ teaspoon): Balances sweetness and intensifies the chocolate notes.
- Fresh cherries (2.4 oz, pitted): For garnishing and extra cherry bursts between layers.
- Vegan dark chocolate (3.5 oz): Used for creating that gorgeous chocolate layer and ganache topping.
- Freeze dried cherries (2 tablespoons): Adds a crunchy, tart contrast on top and an eye-catching finishing touch.
How to Make Vegan Black Forest Ice Cream Cake Recipe
Step 1: Prepare the Cherry Filling
Start by combining the pitted fresh cherries, cane sugar, and kirsch in a saucepan over medium heat. Give it a gentle stir and let the mixture simmer, allowing the cherries to soften and release their juice. In a small bowl, whisk together the cornflour and water until smooth, then slowly pour it into the simmering cherry mixture while stirring continuously. Keep cooking until the sauce thickens to a luscious jam-like consistency, then set it aside to cool completely. This cherry filling is going to provide that perfect tangy-sweet layer that makes this Vegan Black Forest Ice Cream Cake Recipe stand out.
Step 2: Make the Cashew Coconut Ice Cream Base
While your cherry filling cools, soak your cashews in hot water for around 20 minutes to soften them. Drain and add to a high-speed blender with the chilled coconut milk, sweetened condensed coconut milk, vanilla extract, and almond extract if using. Blend until the mixture is silky smooth — it’s the creamy heart of your ice cream cake. Divide this base into two portions; leave one plain for the cherry-flavored ice cream layer.
Step 3: Create the Chocolate Ice Cream Layer
To the other portion of your cashew coconut base, add the dutch processed cocoa powder and sea salt. Blend again until fully combined and you have a rich chocolate mixture ready to be frozen. This luscious chocolate layer beautifully contrasts the fruity cherry cream and will have you swooning with each bite.
Step 4: Assemble Your Vegan Black Forest Ice Cream Cake Recipe
Now the fun begins! Line a cake pan or springform pan with parchment paper to make removal easy. Pour half of the plain ice cream base into the pan, spreading it evenly. Spoon half of the cherry filling over this layer and scatter on some fresh pitted cherries. Next, add the chocolate ice cream base on top, smoothing it out. Finish with the remaining plain ice cream and remaining cherry filling. Press a layer of vegan dark chocolate on top and sprinkle freeze dried cherries for that stunning finish. Freeze the cake for at least 6 hours or overnight to let all those flavors meld beautifully and the ice cream set firm.
How to Serve Vegan Black Forest Ice Cream Cake Recipe
Garnishes
When it’s time to impress your guests or treat yourself, garnish the cake with more fresh cherries and a drizzle of melted vegan dark chocolate. The freeze-dried cherries sprinkled on top add a delightful pop of color and a subtle crunch, making every slice a feast for the eyes as well as the palate.
Side Dishes
Pair this cake with fresh fruit salad for a refreshing contrast or with a cup of hot coffee or herbal tea to balance the cold, creamy texture. A light vegan whipped cream on the side also complements the rich flavors without overpowering them.
Creative Ways to Present
Try serving this Vegan Black Forest Ice Cream Cake Recipe in individual clear glasses as parfaits layered with crushed vegan cookies for added crunch. Or slice it into bite-sized squares and skewer with maraschino cherries for an elegant party appetizer. The possibilities to wow your guests are endless!
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap and keep it stored in the freezer. Because it’s an ice cream cake, it’s best enjoyed chilled, and leftovers can usually keep their delicious texture for up to one week.
Freezing
Freezing is essential for this cake. After assembling, freeze for at least 6 hours, preferably overnight. If you want to store it longer, ensure it is covered well to prevent freezer burn and maintain the best flavor and texture.
Reheating
This dessert is meant to be enjoyed cold, so reheating isn’t necessary. Just take it out of the freezer about 10 minutes before serving to soften slightly for perfect slicing and eating.
FAQs
Can I make this cake without alcohol?
Absolutely! If you prefer, simply omit the kirsch or cherry brandy or substitute with an equal amount of brandy or even cherry juice for a non-alcoholic version that still boasts great flavor.
How do I soak cashews properly?
Soak raw cashews in hot water for at least 20 minutes to soften them for blending. This makes the ice cream base smooth and creamy without any graininess.
Can I use frozen cherries instead of fresh?
Yes, frozen cherries work wonderfully. Just thaw them completely and drain excess juice to avoid a watery filling.
What kind of vegan dark chocolate is best?
Choose a high-quality vegan dark chocolate with at least 70% cacao for rich flavor and the best texture. Look for brands that clearly mark vegan on the label.
How long does this cake take to freeze properly?
Freezing for at least 6 hours is necessary, but overnight is best to ensure the ice cream firms up perfectly and the flavors intensify.
Final Thoughts
This Vegan Black Forest Ice Cream Cake Recipe has quickly become one of my all-time favorites for its perfect harmony of chocolate richness, fruity freshness, and creamy indulgence. It’s a dessert that impresses effortlessly and always leaves everyone asking for seconds. I can’t wait for you to try it and make it a staple in your celebrations — trust me, this is one cake you’ll want to keep in your recipe collection forever!
Print
Vegan Black Forest Ice Cream Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes plus freezing time
- Yield: 10 servings
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Black Forest Ice Cream Cake is a decadent, dairy-free dessert that layers luscious cherry compote with creamy coconut and cashew ice cream, enhanced by rich dark chocolate and a touch of cherry brandy. Perfect for special occasions or anytime you crave a refreshing, indulgent treat without any animal products.
Ingredients
Cherry Compote
- 17.6 oz fresh cherries, pitted (or frozen)
- 4 tablespoons Kirsch or Cherry Brandy (sub with brandy)
- 5 tablespoons cane sugar
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon water
Ice Cream Base
- 5.6 oz sweetened condensed coconut milk
- ¾ cup cashews (soaked, see notes)
- 8 oz chilled full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Chocolate Layer
- 3 tablespoons dutch processed cocoa powder (or cacao powder)
- ¼ teaspoon sea salt
- 3.5 oz vegan dark chocolate
Garnish
- 2.4 oz fresh cherries, pitted
- 2 tablespoons freeze dried cherries
Instructions
- Make the Cherry Compote: In a saucepan, combine the pitted cherries, cherry brandy, cane sugar, and cornflour mixed with water. Cook over medium heat, stirring regularly until the mixture thickens and the cherries soften, about 5-7 minutes. Remove from heat and allow to cool completely.
- Prepare the Ice Cream Base: Blend soaked cashews, sweetened condensed coconut milk, chilled coconut milk or cream, vanilla extract, and almond extract (if using) in a high-speed blender until the mixture is silky smooth and creamy. Add the cocoa powder and sea salt and blend again until fully incorporated.
- Layer the Cake: In a suitable mold or springform pan, spread a layer of the cherry compote on the base. Pour half of the ice cream base over the compote, then add a layer of pitted fresh cherries. Pour the remaining ice cream base on top and smooth the surface. Freeze for at least 4 hours or until firm.
- Add Chocolate and Finish: Melt the vegan dark chocolate gently over a double boiler or in short bursts in the microwave. Pour the melted chocolate over the frozen ice cream layer and quickly freeze to set. Once set, decorate the top with freeze dried cherries and additional fresh cherries before serving.
Notes
- Soak cashews for at least 4 hours or overnight for the creamiest ice cream texture.
- If cherries are frozen, thaw and drain excess juice before use to avoid watery compote.
- Kirsch adds an authentic cherry flavor but can be substituted with any cherry brandy or extra brandy if unavailable.
- Use full-fat canned coconut milk or coconut cream chilled well for best results with creaminess.
- The ice cream cake can be stored in the freezer for up to 1 week, covered tightly to prevent freezer burn.
