Cherry season is here! And I’m celebrating with my favourite way to use cherries… Black Forest Cake! Or in this case, cupcakes. It’s like a condensed version of Black Forest Gateau and it’s AMAZING.
Whether you’re vegan or not, you will love these cherry chocolate cupcakes. They’re rich, chocolatey and completely indulgent! Yet secretly, quite healthy…
Using spelt flour in place of wheat, coconut sugar in place of refined sugar, a fruit-sweet jam and frosting made from coconut cream, there are no “nasties” in these deceptively wholesome cupcakes.
They’re also been tested with gluten-free flour (I used Dove’s all-purpose gluten-free flour blend) and it turned out great!
The chocolate cupcakes are essentially the exact same as the recipe I used for my Chocolate Lavender Cupcakes (I know, I’m lazy) which were originally adapted from Nigella’s Vegan Chocolate Cake recipe.
Despite containing no actual chocolate, it’s the most chocolatey cake I’ve ever tasted! I have to say, I think my adapted version is even more chocolatey. Something about the coconut sugar helps towards that rich, dark flavour.
I think I’m going to have to try and make this into a full Black Forest Gateau next time, for a real show-stopping cake! Stay tuned to see how that goes…
I did intend on making my own jam for these cupcakes, originally but the weather has been so unbearably hot these past couple of days that I couldn’t stand the thought of using the stove for any longer than 5 minutes! Plus, you can find some delicious fruit-sweetened jams at the supermarket.
I think I will try creating my own jam recipes when the weather cools down. There’s something very satisfying about homemade jam.
I would recommend preparing the whipped coconut cream in advance. Chill it in the fridge overnight, follow these easy instructions on how to make it and then chill it a bit longer before piping it or smoothing it onto the cakes. It’s not strictly necessary, as the cream should stay stable at room temperature, but it does make it easier this way and gives a cleaner look, I think.
These cupcakes are:
- Dairy-free, eggless & vegan
- Easy to make gluten-free (just use gluten-free flour in place of the spelt – tested and approved!)
- Free from refined sugars
- Nut-free
- Soy-free
- Can be made kid-friendly – just leave out the Kirsch!
- Ultra chocolatey and rich
Black Forest Cupcakes (Vegan + GF Option)
Delicious, rich chocolate cupcakes filled with cherries and topped with coconut cream!
Ingredients
- 175 g spelt flour or all-purpose gluten-free flour
- 1 tsp bicarbonate soda
- A pinch of salt
- 50 g cocoa powder
- 225 g coconut sugar*
- 275 ml hot water
- 60 ml sunflower oil, or other mild-tasting vegetable oil
- 2 tsp apple cider vinegar
For the filling
- Black cherry jam, I used a fruit-sweetened one
- optional A few drops of Kirsch or brandy
For the topping
- Whipped coconut cream
- Fresh cherries
- Dark chocolate, grated
Instructions
- To make the chocolate cupcakes
- Preheat the oven to 180c. / 350f. and line a muffin tray with 12 cases.
- Mix the first five ingredients together until well combined.
- Stir in the remaining wet ingredients until the mixture is smooth and lump-free.
- Divide the mixture equally between the 12 muffin cases and bake for 15 minutes. Use a cake tester or skewer to test the middle of the cupcakes come out clean. If not, bake for a further 5 minutes.
- Leave to cool then cut small holes in the centre of the cupcakes. You can use a cupcake corer, apple corer or a small sharp knife to hollow out the centres.
To fill & decorate
- Fill the cupcake holes with the cherry jam (and Kirsch, if using).
- Make the coconut whipped cream, according to these instructions, then pipe or dollop onto the tops of the cupcakes.
- Decorate with a single cherry then serve!
- These are best kept refrigerated and can be stored for up to 3-4 days. Enjoy!
Notes
*Coconut sugar can be found in health food stores but you can use equal amounts of brown sugar, if you prefer.
[color-box color=”green”]If you’ve tried one of my recipes, I would love to see and hear about it! Leave a comment below and tag your social media posts with #WallflowerKitchen :-) [/color-box]
Here is a bonus dark shot! I’m still getting the hang of moody style shots so only took a few but I quite like this one. It definitely suits the mood of “Black Forest”!
Hi, can I make this with oats and /or almond flour? Really want to try for my bday next week. With the lockdown I’m trying to use what I have available.
So I made these for a bake sale at work using all purpouse flour and they turned out to be the best thing I’ve ever baked. I wasn’t sure about the hot water and oil so I just poured it on the dry ingredient and it started bubbling so I was scared it would turn out bad; no, it was heavenly great! I made my own jam with frozen cherries and some sugar left it an hour or so until I got the right consistency. As for the frosting I simply bought the So Delicious cocowhip and it was perfect for 3 days. They started getting a little dry but were still good looking and tasting.
Can you make these with just regular all purpose flour?
These are delicious! I made these for my girlfriend for Valentines Day but sadly the coconut cream started browning overnight :( the frosting is turning and I don’t know what to do. I put them in the fridge but I don’t think they are going to last very long. Delicious but didn’t even last 8 hours without going bad. :(
hola quiero que haria puedo utilizar? puede ser solo harina de arroz? o un mix de otras harinas ? y que harinas ?
A friend of mine made this for a party and they were the best vegan chocolate cupcakes I have tried! Moist, light and not dense like some vegan baking I’ve done on my own. I live in the states, do you by chance have a conversion for this recipe for our measurements, or a recommendation on how to best use your site in general, as I see you have many wonderful recipes! Oh, and your photography is beautiful, too.
These look amazing! Would the recipe work for one large cake?
I am wondering this too & may just go ahead & try!
Very good your blog!
This recipe is amazing! Made it for a vegan cafe I volunteer with and they went down a storm! Will definitely make again.
Truly Scrumptious Aimee!
Thank you dahling! <3
Absolutely gorgeous, Amiee! These are a work of art :)
Oh thank you, Kathleen! <3
Wow! They really do look so chocolaty and indulgent :D
Thanks Nadia! :D
Have you ever heard of Honest Tea? They have an herbal Black Forest Berry tea and it’s my favorite!! I could really go for a glass of that tea right now + one of these cupcakes… they look absolutely perfect, Aimee! The texture is so spot-on.
I don’t think we have them in the UK but that sounds amazing! Now I want a glass too… Thanks Sarah :-)
Wow girl, these look GORGEOUS!!!
A dollop of whipped cream and a cherry sitting atop a rich chocolate cup of cake–that is the stuff dessert perfection is made of <3 In there whole form they are adorable. Sliced in half with that jammy center exposed they are so elegant and decadent and so dang ENTICING! I definitely agree, coconut sugar makes chocolate things extra rich somehow. And I love the dark moody shot, you work so well on both ends of the photo backdrop spectrum :)
oh thank you so much Natalie, you are so lovely :-) I adore your photography <3
These are lovely! The filling is just perfect! You know I love cherries and cherry season is just the best!!! Their decadent sweetness can’t be beat!
How can anyone not love cherries? They are one of the best fruit, for sure! Thanks Rebecca :-)
Aimee, they look fantastic!!!! Everything that I would expect of cherry cupcake! And agree with you, making you own jam is strangely satisfying!!! :) Can’t wait to try them!!! X
Thank you Ania! And thanks for your feedback about the dark cupcake cases, I’m glad I didn’t go for red! See you soon my dear :-) x
Well, I have to admit I’ve never eaten cherries before…I think I should change that soon :D
These cupcakes look sooooo amazing!
Whaaaaaaat? Mara, go to the shop now and buy some! I’m sure you would create something stunning with them :-)