Black Forest Cake

Black Forest Cake

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes + 30 minutes of cooking. 8 servings, gluten-free, vegan.



  • 1 ¼ cup water
  • ¾ cup organic cane sugar
  • 1 teaspoon husk powder or xanthan gum
  • ½ cup cacao powder
  • 1 ½ cup gluten free flour (broad bean, pea, rice, or quinoa)
  • 1/3 cup coconut oil
  • ½ cup coconut milk beverage
  • 1 tablespoon baking powder
  • 1 tablespoon cherry or vanilla natural extract
  • 1 pinch sea salt

Cherry filling for inside the cake:

  • 1 cup frozen pitted cherries
  • ½ cup water
  • ½ cup coconut milk beverage
  • ¼ cup dried coconut shredded
  • 1 teaspoon husk powder or pectin powder

Chocolate icing:

  • 1 ripe avocado
  • 2 tablespoons cacao powder
  • 2 tablespoons agave syrup or other sweetener
  • 1 teaspoon vanilla extract

White icing for topping:

  • 5 ounces coconut creamed paste or butter
  • 1/8 cup agave syrup or other sweetener
  • ¼ cup dried coconut shredded
  • 1 teaspoon vanilla extract
  • 8 whole cherries for decoration.


  1. In a bowl mix all the wet ingredients from the cake together, then incorporate the dry ingredients into it. Keep stirring until you get a homogenized mixture.
  2. Pre-heat the oven to 350F.
  3. Grease a cake pan of 8 inches wide and pour the cake mixture into it.
  4. Bake the cake for 30 minutes.
  5. Let it cool down and set aside.
  6. In the meantime, cook the frozen cherries with the 1/2 cup of water, until all the water has evaporated (about 6-8 minutes, on medium high heat). Remove from heat.
  7. Add the coconut milk, dried coconut and husk powder into the cherries. Mix and set aside.
  8. Cut the cake in half with a bread knife and spread the cherry mixture on the bottom part. Then replace the top part of the cake on top of the cherry mix.
  9. In a small bowl, peel and mash the ripe avocado with a fork. Add the cacao, sweetener, and extract. Keep mixing it until it’s all blended together.
  10. Use a spatula or a butter knife to spread the chocolate icing all around the cake.
  11. In another bowl, mix all the ingredients for the white icing. If the coconut creamed paste is too solid, heat it up using a double boiler to soften it up.
  12. Spread the white icing on top of the cake and lay 8 whole fresh cherries on top as the final touch.
  13. Keep the cake in the fridge.
  14. Enjoy!