If you love chocolate, treat yourself to a delicious Eggless Black Forest Pastry that is incredibly soft, moist, and super easy to make. With double layers of chocolate cake infused with syrup, cherries, and whipped cream, this rich and decadent eggless pastry will surely be a hit at your next event!
So hop on, and let’s learn how to make a delicious Eggless black forest pastry.
Before I start, let me ask you a simple question. Are you intimidated by making cakes from scratch? If that’s a yes, then I think it’s time to conquer your fears.
I agree that made-from-scratch cakes do take a little extra time, just like my Eggless vanilla cupcakes, Eggless butterscotch cupcakes, Eggless red velvet cupcakes, or Vegan aquafaba brownie. Still, the excitement of homemade is unmatched and completely worth the effort.
And not to mention, it truly is far easier and delicious than you think.
About this recipe!
If you are wondering whether it’s an Eggless chocolate cake or a pastry? Then let me clear the air here – this is a cake dressed as a pastry. In India, individually iced and decorated slices of cakes are called a “pastry.”
So if you spot a pineapple pastry or an eggless black forest pastry at a pastry shop, it’s basically a cake enhanced to its best to suit the whims and preferences of a baker.
I prefer to make a pastry over a cake as it is the ideal single-serving dessert. Perfectly portioned cake slices without getting out of control!
Why we love this Eggless Black Forest Pastry
This eggless black forest pastry has been my go-to recipe for many years and turns out perfect every single time. It first appeared as moist chocolate cupcakes on the blog, and now I am sharing it with step-by-step instructions in a luscious pastry form that’s –
- Made with the pantry staples
- Fluffy crumb and super moist ( all thanks to the cherry syrup)
- Loaded with chocolatey flavor in every bite
- The cake layer has a structure that doesn’t fall apart as you frost.
- Completely customizable – you can decorate however you like, and
The best part, this eggless cake is a wonderful canvas for any type of chocolate creation!
Ingredient list for Eggless Black Forest Pastry
The ingredients to make everyone’s favorite Eggless Black Forest Pastry is probably sitting in your pantry. This part explains the role of each element in this recipe.
» Flour — All-purpose flour is what I have used for baking this eggless pastry. All-purpose flour provides structure to our cake. If you prefer what flour, then I would recommend using 3/4 cup of wheat flour ad 3/4 cup of all-purpose flour.
» Cornstarch — the essential dry ingredient that softens the flour’s protein and bakes a lighter crumb cake.
» Baking Soda — The usual leavening agent that plays an essential role in baking. Check the date on the package before using it; make sure it is still fresh.
» Unsweetened cocoa powder — I have used extra dark cocoa Hershey’s powder as it lends an intense, rich chocolate flavor and a deep dark color to our eggless black forest pastry.
» Salt — Just a pinch to balance out the sweetness and overall flavor.
» Sugar — use granulated sugar or even brown sugar for this recipe. Or you can use a combo of both. Brown sugar adds moisture to the black forest pastry.
» Oil — As far as fat goes, oil is my go-to ingredient for chocolate-based cakes. Always use neutral-flavored oil like canola or vegetable oil for baking your cakes.
» Buttermilk — A must for this recipe as it creates a slightly acidic batter that reacts with baking soda to form a beautifully moist and tender crumb. If you don’t have buttermilk on hand, you can make it at home by combining 1 cup of milk with 1 tablespoon of vinegar. Stir it well and let it rest for 15 minutes. There you have it – your very own homemade buttermilk.
» Chocolate Extract — for that most pronounced, strong, and more evident chocolate flavor.
» Cherry syrup — For the filling, I have used the combination of water + sugar + Maraschino cherries to layer up my eggless black forest cake.
» Whipped cream — This is our frosting that is made up of heavy whipping cream, powdered sugar, and cream of tartar. You can make whipped cream with cornstarch and milk powder too. Please follow this link for more details. I have used a little less whipped cream to frost my pastry because I wanted the cherry flavor to stand out and not mask the original taste with layers of whipped cream. However, you can dress up the pastry to your liking.
How to make an Eggless Black Forest Pastry
Please scroll down to the recipe card at the bottom of this page for a complete list of ingredients with detailed measurements and a step-by-step pictorial guide.
In the recipe card below, you will find the following steps plus the tips and variations to make a delicious eggless black forest cake:
- How to make the Pastry Batter
- Bake the Sheet Cake
- Prepare the Cherry syrup
- Make the whipped cream frosting
- How to assemble the Black forest pastry.
Frequently asked questions
How to store this Eggless Black forest pastry?
You can store the frosted black forest pastry in an airtight container in the refrigerator for up to 3 days. This pastry is drenched in cherry syrup, so it will become soggy if stored for long.
Can I make this pastry in advance?
Yes, of course! Eggless black forest cake is a perfect make-ahead cake. All three steps – bake the cake, cherry syrup, and whipped cream frosting can be made at least 2 days in advance and store in your refrigerator. You can assemble the cake on the day of your event.
Can you convert this sheet cake to a cake?
Yes, for sure! For this black forest pastry, the cake is baked into a 9×13″ baking sheet/tray. But this cake bakes wonderfully into 2 6-inch round cake pans. Divide the batter evenly into two 6-inch cake pans and bake at 350°F for 22-25 minutes or until the toothpick comes out clean.
Different frosting options
When it comes to frosting, whipped cream frosting is my most preferred one, but with this chocolate cake, you could try these few other options that I think will taste great-
Let Me Know What You Think!
This eggless black forest pastry is a rich and extremely decadent dessert that your whole family will love. Try this delicious dessert for your special events and impress all of your friends and family.
Should you make Eggless black forest pastry, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
Some other yummy eggless recipes that you’ll love:
Eggless Black Forest Pastry
- 1 cup Water
- 3 tablespoons Sugar
- 1¼ cup Maraschino cherries
- 2 cups Heavy whipping cream
- ⅔ cup Powdered Sugar
- ½ teaspoon Cream of tartar
- – – Chocolate Shavings
- – – Maraschino cherries
STEP #1: MAKE THE PASTRY BATTER
- Preheat the oven to 350°F. Grease a 9×13″ baking sheet/tray, line it with parchment paper, grease the parchment paper as well, and set it aside.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Set it aside.
- In a bowl of a stand mixer, whisk together oil, sugar, and chocolate extract.
- Whisk until everything is well blended.
- Add the dry ingredients to the wet ingredients.
- Mix until everything is fully incorporated.
STEP #2: BAKE THE SHEET CAKE
- Pour the batter into the prepared baking tray, tap the tray on the counter a couple of times to release any trapped air.
- Bake the cake eggless black forest cake in the preheated oven for about 15-18 minutes or until the toothpick comes out almost clean ( with a few moist crumbs attached). Remove the cake from the oven and set it on the counter to cool for about 10-15 minutes.
- After that, carefully flip the cake onto another baking tray.
- Remove the parchment paper.
- Allow the cake to cool completely.
STEP #3: MAKE THE CHERRY SYRUP
- While the cake is cooling, let’s prepare the cherry syrup for our eggless black forest pastry. Combine water and sugar in a pan. Bring it to a boil over medium heat. Add sliced maraschino cherries and allow the syrup to simmer for 4-5 minutes on the lowest heat setting. After the desired cooking time is over, remove it from heat and set it on the counter to cool.
Step #4: MAKE THE WHIPPED CREAM FROSTING
- Before you begin with the recipe, chill the mixing bowl and whisk in the refrigerator for 30 minutes. Or you can place it in the freezer for at least 10 minutes to chill.
- Then add heavy whipping cream, powdered sugar, and cream of tartar to the bowl and whisk until stiff peaks form.
STEP #5: ASSEMBLE THE BLACK FOREST PASTRY
- Once the cake and cherry syrup has completely cooled, it’s time to assemble the pastry—divide the cake into two equal parts.
- Transfer one of the cake halves on a plate and generously spoon the cherry syrup all over the cake.
- Now spread 1 cup of whipped cream frosting over the saturated cake in an even layer.
- Even out the surface of the frosting.
- Arrange the sliced cherries all over the cake.
- Place another half of the cake over the cherries, spoon the remaining syrup all over the cake.
- Frost the top of the cake with a single layer of whipped cream frosting.
- Sprinkle chocolate shavings on top of the whipped cream.
- Cut the cake into pastry-sized slices.
- Pipe the remaining whipped cream on top of each sliced eggless black forest pastry, garnish with maraschino cherries, and you are all set!
- Make sure your cake is cooled completely.
- Cool the baked cake in the sheet pan for about 10 minutes.
- Invert the cake onto a wire cooling rack to finish the cooling.
- Let the cake rest for about 5 minutes before peeling off the parchment paper.
- If the cake is frosted while it’s still warm, the frosting will start to lose its texture and turn into a mess.