Vegan Black Forest Cake pressure cooker recipe
This vegan Black Forest cake combines layers of moist and tender chocolate cake with homemade dairy-free whipped cream and sweet Kirsch-infused cherries for a rich, flavorful dessert perfect for any occasion.
Ingredients
Ingredients
- 280 g plain flour 2 ⅓ cups
- 250 g soft brown sugar 1 ⅛ cups
- 80 g Dutch-processed cocoa powder about 16 tablespoons
- 2.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.25 teaspoon sea salt
- 236 ml soy milk or other non-dairy milk 1 cup
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 100 ml oil sunflower, light olive or rapeseed
- 200 ml hot strong coffee
- 300 g frozen sour cherries or pitted fresh cherries defrosted
- 150 ml cherry juice
- 30 ml Kirschwasser or cherry brandy or more cherry/apple juice for alcohol-free
- 30 g granulated sugar
- 15 g cornstarch
- 1 batch vegan whipped cream
- 150 g vegan dark chocolate
Instructions
Instructions
- First, you gotta get your pressure cooker ready. Check that the sealing ring is snug and clean, fill the bottom with a small rack or trivet to hold the cake pan above the water.
- In a big bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. This little mess is your dry ingredients pile.
- Mix soy milk with apple cider vinegar in a separate bowl, let it sit for 5 minutes till it curdles up a bit. Then stir in vanilla extract and oil.
- Pour your wet mixture into the dry stuff. Stir it gently till just combined, don’t overmix or your cake turns dense.
- Pour the batter into a greased 8-inch cake pan. Cover the pan tightly with foil to keep moisture out and protect it from steam.
- Add about a cup of water to your cooker, place the pan on the rack inside. Close your lid, set the valve to sealing, and bring it to pressure on high.
- When float valve pops up, cook for about 30 minutes. Then let it do a natural release for 10 minutes before slow releasing any leftover pressure. Carefully open the lid, and you got a moist cake ready to chill, slice, and stack.
- Assemble with vegan whipped cream, cherry filling, and decorate with chocolate curls and fresh cherries as desired.
Notes
Store leftover cake in an airtight container. Keeps 2-3 days in fridge. Freeze slices wrapped with parchment and foil for 1-2 months.