A rich dark chocolate Vegan Black Forest Tiramisu layered with cherries, cherry syrup and a vegan whipped mascarpone cream. All topped with fresh whipped cream and cocoa powder.
This recipe is the ultimate combination of black forest gateau cake and the much-love coffee-soaked tiramisu dessert. It is rich, chocolatey, indulgent yet light and comforting, made with vegan ingredients that come together with only a few steps. This dessert really is one to “wow” your friends and family with and is great for celebrations.
Why will I love this dessert?
This Vegan Black Forest Tiramisu is special for a few reasons, it’s:
- Rich and chocolatey
- Fruity and fresh with lots of cherries
- Layered with the creamiest vegan mascarpone filling
- Easy to make in a few steps
- Indulgent yet light enough to go back for seconds
- Great for showstopping desserts and celebrations
- Naturally vegan and nut-free (gluten-free option, too)
If you already love the sound of this chocolatey-cherry dessert, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The recipe is divided into four main parts: the chocolate cake; the cherry syrup; the mascarpone cream and then the topping.
Let’s start with the chocolate cake:
- Dark chocolate: use the best quality chocolate you can and any flavour that you like. I used the pink Himalayan salted chocolate for this dessert from Divine Chocolate. This is melted into the batter to make it really rich.
- Sunflower or olive oil: to melt with the butter to make a moist cake.
- Plant-based milk: any milk is great here, just make sure that your milk is room temperature so it’s not too cold (which would cause the mix to split as the chocolate is warm).
- Water: this may seem strange but adding water to chocolate cake batters makes them richer and more chocolatey.
- Caster sugar: for the best texture, I used find caster sugar but you can use coconut sugar, too.
- Vanilla and salt: for flavour.
- Plain flour: this keeps the batter moist and light. See below for comments on gluten-free cakes.
- Cocoa powder: for the rich chocolate flavour we use chocolate and cocoa powder. I tend to use this interchangeably with cacao powder but natural cocoa powder is more acidic which means it reacts more with the bicarbonate of soda leading to a better rise.
- Baking powder and bicarbonate of soda: for the rise.
As for the cherry syrup:
- Tinned cherries: use one large tin of cherries in syrup, saving the cherries for the topping. Drain off the liquid and then boil it in a saucepan so that it reduces by half to intensify the flavour and make it stickier (and less water) for soaking the sponges. We use the cherries for layering over the top of the dessert before adding the whipped cream.
As for the mascarpone filling:
- Vegan butter: soften the butter at room temperature before beating.
- Vegan cream cheese: again make sure this is room temperature before adding into the bowl to beat with the butter. I like the NUSH or Violife cream cheese.
- Icing sugar: for sweetness and texture.
- Vanilla: for flavour.
Finally, for the topping:
- Vegan double or whipping cream: whip this up really well so it’s light and fluffy. Perfect for piping on top.
- Cocoa powder: for dusting.
- Fresh cherries and redcurrants: purely for decoration.
How do I make this?
You may think this wow cake is going to be very involved and while there are a few steps to make and to cool, as long as you are prepared and have everything ready to go, it comes together easily.
- Make the chocolate cake:melt together the chocolate and oil then whisk together with the wet ingredients. Add in the dry ingredients and bake into an 8-inch square tin.
- Allow the cake to cool fully and then slice: I find it easier to slice the cake in half down the middle and then slice each of these into half widthways so you have four pieces of thin cake (or whatever best fits your tiramisu dish).
- Reduce the cherry syrup: till it’s sticky. This takes 10-15 minutes in a saucepan.
- Make the mascarpone cream: beat the butter and cream cheese and then add in the icing sugar and vanilla and beat till really fluffy.
- Whip the double cream till fluffy: and slice the cherries in half.
- Create your tiramisu: start with a layer of cake on the bottom of a dish.
- Brush the cake with cherry syrup: like you would for a coffee soak.
- Spread over half the mascarpone: to create an even layer.
- Repeat with more cake, cherry syrup and mascarpone: to create to layers.
- Set in the fridge for 4 to 6 hours or overnight: this helps the layers to firm up.
- Add on the cherries: and pipe on the whipped cream.
- Slice into this tiramisu and enjoy.
Can I make this tiramisu gluten-free and nut-free?
This cake has been tested with regular plain flour but if you have a 1:1 baking flour that is gluten-free that you love, please swap this in (I have not tested this though). This recipe is also nut-free, just check that all your components do not contain nuts, like butter, chocolate and cream.
What if my mascarpone splits?
This is totally natural and will be to do with the temperature differences of the ingredients and any liquid. If it seems to split, place the bowl in the fridge for 20 minutes and them whip again. Even if it is slightly split, once it’s spread on the cake, chilled and sliced, no one will notice as it’s perfect.
How long will this last?
This Vegan Black Forest Tiramisu didn’t last long at all but it will keep in the fridge for 2-3 days in the fridge, wrapped well. You can make the chocolate cake ahead of time and freeze this for up to 1 month, and allow to defrost before making.
Final top tips for this recipe:
- Make sure your ingredients are room temperature where specified.
- Use cocoa rather cacao powder for the best rise on the cake.
- Allow the cake to cool fully before slicing and assembling with cream.
- Do not worry if the mascarpone splits, it will turn out great.
- Plan ahead of time. I like to make the chocolate cake in the morning, then prepare the tiramisu in the evening to allow it to chill overnight and enjoy the next day.
I love this dessert, what else can I make?
I hope you are going to love this rich and chocolatey dessert and for more ideas, how about my:
- Vegan Black Forest Gateau Cake
- Vegan Banana Bread Tiramisu
- Apple Pecan Cinnamon Rolls
- Chocolate Cherry Amaretto Cupcakes
- Mini Vegan Malteser Fudge Cake
Vegan Black Forest Tiramisu
A rich dark chocolate Vegan Black Forest Tiramisu layered with cherries, cherry syrup and a vegan whipped mascarpone cream. All topped with fresh whipped cream and cocoa powder.
Ingredients
For the Chocolate Cake:
- 75g dark chocolate, chopped small
- 45ml sunflower or light olive oil
- 180ml plant-based milk
- 90ml water
- 150g caster sugar
- 1 tsp vanilla essence
- 200g plain flour, sifted
- 15g cocoa powder
- 1 ½ tsp baking powder
- ¾ tsp bicarbonate of soda
- A pinch of salt
For the Cherry Syrup:
- 1 tin cherries, in light syrup (drained weight approx. 200g)
For the Vegan Mascarpone:
- 200g vegan butter, softened
- 100g vegan cream cheese, room temperature
- 360g icing sugar
- 1 tsp vanilla essence
For the Topping:
- 250ml vegan double/whipping cream
- Cocoa powder
- Fresh Cherries
- Redcurrants
Instructions
- Start by making the cake: preheat the oven to 160Fan/180*C and line an 8-inch square cake tin with parchment paper. Melt together the chocolate and the oil over a bain-maire (ensure the water does not touch the bottom of the chocolate bowl) or in the microwave. Allow to cool for 5 minutes.
- Stir together the milk and water and slightly warm till lukewarm. Now stir in the sugar until it dissolves.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt.
- Pour in the chocolate mix, the milky mix and the vanilla essence and whisk to a smooth batter with no specks of flour. Pour into the lined tin and smooth over the top.
- Bake for 25 minutes, or until risen and an inserted skewer comes out clean. Allow to cool for 10 minutes then lift out the tin to cool fully on a wire rack.
- Meanwhile, make the cherry syrup: drain the cherries (saving the cherries for later in a sealed container) and add the syrup to a saucepan. Heat over a high heat and allow to bubble for 10-15 minutes till reduced by half (you can weigh it before and after to check). Allow to cool.
- Make the vegan mascarpone cream: beat the butter and cream cheese together for 2-3 minutes till really fluffy and light then gradually beat in the icing sugar and vanilla till fully incorporated, light and airy. Chill in the fridge until needed.
- To assemble the tiramisu: carefully slice the cake in half widthways and now slice each piece in half horizontally so you have 4 thinner pieces of chocolate cake.
- Have an 8-inch square dish to hand for the dessert.
- Lay down two pieces of cake to cover the base of the dish and brush over the cherry syrup to soak the cake. Top with half of the mascarpone (about 300g) and spread out evenly. Repeat with the second layer of cake, cherry syrup and the remaining 300g of mascarpone. Cover well and chill in the fridge for 4-6 hours or overnight.
- When ready to serve: slice the cherries in half and whip up the cream till light and airy. Transfer to a piping bag. Remove the tiramisu from the fridge and layer over the cherry halves. Now pipe on all the cream to cover the top.
- Dust with cocoa powder and decorate with more cherries, chopped chocolate and some redcurrants.
- Slice and serve straight away or keep in the fridge for 2-3 days, covered tightly.
Notes
Please read through the recipe in full before starting and allow enough time to cool and set the dessert.
I look forward to hearing what you think of this Vegan Black Forest Tiramisu so please let me know in the comments below and leave a star review above. If you do make this dessert, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With choc cherry tiramisu love x
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