Recipe
1. Bring a pot of water to a boil.
2. In a bowl, combine the plant-based milk and apple cider vinegar, stirring to combine. Set it aside to let it curdle.
3. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch cake pans.
4. In a large mixing bowl, whisk together the cocoa powder, all-purpose flour, organic white sugar, baking powder, and baking soda.
5. Pour in the curdled milk and vinegar mixture, add the applesauce, vegetable oil, and vanilla extract. Stir to combine.
6. If using a stand mixer, place the mixing bowl in the stand mixer and mix on medium speed until well combined. If using a hand mixer, continue mixing in the same large mixing bowl.
7. Slowly add the boiling water to the batter while mixing on low speed. The mixture should become very runny.
8. Divide the batter evenly between the two prepared cake pans.
9. Bake the cakes for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Remove the cakes from the oven and let them cool completely before frosting.
11. When the cake has completely cooled, prepare the vegan whipped cream. In a large mixing bowl, add in the whipping cram ingredients. Use a whisk attachment on a stand mixer or hand mixer to beat the mixture until stiff peaks form. If you're not using a whipped cream stabilizer, work quickly to avoid deflating the cream.
12. Once the cakes are completely cooled, remove one cake from the pan and place it flat-side up on a serving plate. Alternatively, trim the top of the cake to make both sides flat.
13. Spread a thin layer of whipped cream on top of the cake, covering it evenly.
14. Next, add a thin layer of cherry pie filling on top of the whipped cream, avoiding the edges to prevent spills.
15. Place the second cake on top with the curved side facing up. If the top is too curved, trim it slightly to prevent cherries from falling off.
16. Frost the entire cake with the remaining whipped cream, creating a nest-like shape on top for the cherry pie filling.
19. Finally, spoon the cherry pie filling into the whipped cream nest on top of the cake.
20. Refrigerate the cake until ready to serve, and enjoy your delectable Vegan Black Forest Cake!
