This Eggless Black Forest Cake Recipe is an easy, healthy yet very flavourful recipe wherein chocolate cake is decked up with whipped cream, strawberry coulis and cherries. 

This cake. though made up with whole wheat flour and brown sugar but is still so soft and spongy that you will not miss refined flour at all. Thus, health and taste go hand in hand here.

Black Forest Cake

 Eggless Black Forest Cake Design
Black Forest Pastry Cake

This Eggless Black Forest Cake is a very special one and is there for celebrations as this happens to be my 200th post in a span of 2.3 years of my food blogging.. Hurray!!! A BIG THANKS to all my friends, readers and well-wishers for their support and timely feedback that keeps me enthused all the time.


What is Black Forest Cake?

Black Forest Cake is nothing but a chocolate cake with layers of whipped cream and cherries inside it. I also make it the same way except for one little difference. But this little difference makes a huge difference in the taste. And this is that I spread a layer of strawberry sauce also. The bright red, sweet and tangy strawberry sauce, merges well with the chocolate layer, hence not seen apparently but gives a wonderful taste with each bite. Since strawberries are available for a very short period of time, I generally keep these in the freezer and use it when required.

Use Of Healthy Ingredients In The Cake

As you must have seen in my earlier posts, all my cakes are now made with wheat flour and wherever possible, white sugar is replaced by brown sugar or jaggery. When baking a chocolate cake, brown sugar/jaggery is very convenient as there is no fear of missing out on the white/yellow colour. Like, in vanilla cakes, at times, I have to use white sugar to retain the white colour of the cake but in chocolate cake, there is no such compulsion.

Memory Lane

If I recall my childhood then, in the beginning, there was just one option and that was Pineapple cake. Being fond of cream cakes it was my favourite. Unlike today, very few bakeries were there at that time, and Pineapple cake was my go-to cake for. And then suddenly, we got a new choice in the form of Black Forest Cake. The choice was really tough and we would settle for half each. Ever since then, Black Forest Cake has ruled the kingdom of children.

And years back when I myself started baking, obviously, I had to try it. Since then, I have baked this cake umpteen times. It has always been eggless in my case. The recipe remains more or less the same with a healthy quotient setting in and thus certain ingredients being replaced by their healthy counterparts.



Step By Step Recipe  

A. For The Chocolate Cake

Sift all the dry ingredients except brown sugar


Mix curd, oil and brown sugar till creamy


 Add dry ingredients into the wet mix
Black Forest Cake


B. For The Filling

Read:  Tips To Make Perfect Whipped Cream

Whip heavy cream till stiff peaks are formed


C. Assembly

 Making Black Forest Cake
Applying cream and fillings in the Black Forest Cake
 Black Forest Cake images


Some other easy yet beautiful Birthday Cakes that you will love to try are:




Eggless Black Forest Cake

This Black Forest Cake is not only exotic to look at but is healthy too as is made with wheat flour & brown sugar.
Servings 8


My cup measures 240 ml)

    For The Chocolate Cake

    • 1 Cups Wheat Flour Atta
    • 1/4 Cup Corn Flour
    • 1/4 Cup Cocoa Powder
    • 1 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • 1/4 tsp Salt
    • 1 Cup Brown Sugar
    • 3/4 Cup Curd
    • 1/2 Cup Oil
    • 1/2 Cup approx Milk
    • 1 tsp Vanilla Essence
    • 1 tbsp Vinegar Or Lemon Juice

    For Filling/Frosting

    • 1/4 Cup Strawberry Sauce
    • 1/2 Cup Cherries Pitted
    • 1/4 Cup Water with 2 Tbsp Sugar Powder
    • 400 ml Heavy Cream
    • 1 tbsp Icing Sugar
    • 50 g Dark Chocolate


    For The Chocolate Cake

    • Preheat oven at 180 degrees C. Grease a 7" cake pan and dust it with flour. Keep it aside.
    • Sift together wheat flour, corn flour, cocoa powder, baking powder, baking soda and salt at least 2 to 3 times. Sifting incorporates air in the dry mix thus making it light which in turn makes the cake light.
    • In a big bowl, take curd, oil, brown sugar, and vanilla essence and beat it for 4 to 5 minutes till creamy and the sugar is dissolved fully.
    • Add dry mix into the wet mix in 2 or 3 instalments using cut and fold method.
    • Adjust consistency by adding milk. You need ribbon-like consistency. The quantity of milk would vary depending upon flour and the curd used. Lastly add vinegar/lemon juice, give a final mix and put the batter in cake pan.
    • Bake in the preheated oven for 30 minutes approx, till the skewer inserted comes out clean.
    • Take it out of the oven. Wait for 4 to 5 minutes. Run a knife around the edges and invert the cakes on a wire rack.
    • Let them cool completely. Once cool, wrap these in cling film and keep in the refrigerator at least for 4 to 5 hours before starting the icing.

    For The Filling

    • Take heavy cream in a big vessel and whip it till soft peaks are formed. Add icing sugar and whip again till you get stiff peaks. Keep this in the refrigerator till required. Before whipping, keep the vessel and the whisking blades in the freezer for a minimum of 30 minutes. While whipping keep the vessel on an ice bath, that is on a bowl filled with ice cubes. Heavy cream is kept in the freezer only. So, shift it to the refrigerator a day before so that it thaws and you can whip it easily.
    • Prepare strawberry sauce For the recipe you may check here. In place of strawberry sauce, you can use Mixed Fruit Jam also.
    • Chop cherries into small pieces, keeping about 10 to 12 intact for decorating on the top of the cake.
    • Dissolve sugar powder in the water and keep it aside. Instead of this, you can use the syrup from the cherries tin also.


    • Take out the cake. Level it by removing the cracked/domed surface. Keep these trimmings as these will be used in decorating the cake. Now, divide it into 3 parts. For this, put a mark along the edges with a knife all around the cake. Then, separate it using a thread.
    • Similarly, separate the third part also.
    • Sprinkle sugar syrup, about 1 tablespoon on each layer. This is done to keep the layers moist. Repeat the process after 10 minutes.
    • Take a cake board. Put a dollop of whipped cream and place the lower layer of cake on it. The cream is put so that the cake sticks on the cake board and does not move.
    • Cover it with the whipped cream.
    • Place the second layer on this and repeat the process.
    • Finally put the third layer.
    • Now cover the whole cake with whipped cream. This is called crumb coat. Do not try to get finishing at this stage. Once the cake is covered with cream, keep it in the refrigerator for at least half an hour.
    • Take out the cake, again apply cream all over it.
    • Fill some cream in a piping bag fitted with a star nozzle.
    • Decorate the cake with whipped cream roses, cherries and grated chocolate and leftover cake crumbs.


    1. Keeping the cake in the refrigerator eases the process of dividing it into 2 or 3 parts by reducing the crumbs.
    2. You can use the equivalent quantity of white sugar in place of brown sugar.
    3. You can use all purpose flour in place of wheat flour but use milk sparingly in that case.
    4. Salt enhances the taste of sugar so go ahead.
    5. Use any flavourless oil like groundnut, olive etc.
    6. The quantity of milk may vary from 1/4 cup to 1/2 cup depending upon flour and consistency of curd used.
    7. Vinegar makes the wheat cake extra spongy and porous so add it.
    8. In case you are left with whipped cream after frosting then use it for making fruit cream or add in your cold coffee/shakes etc.
    Keyword Black Forest Birthday Cake, How to Make Black Forest Cake At Home


    Happy Baking


    31 Responses

    1. The cake looks better than any store-bought cake! It’s eggless to boot. Can’t get better than that. Thanks for adding the Strawberry Sauce recipe.

    2. wow wonderful pics, i agree the pics and cake is way better than bakery cakes it is actually Xotic.Will surely tryu this as black forest is all time favourite.

    3. 5 stars
      I made this cake without frosting and it came out excellent. Thank you Samira Ma’am for giving each minute info about the cake such as size of measuring cup, oven settings which usually are not given in any recipe. Thanks again ma’am. ❤️❤️👩🏻‍🍳

      1. Thank you so much Ruchi for sharing your wonderful feedback. Would have loved to see the pics. So, please next time share the pics too. Happy Baking.

      1. Hello samira,

        I m new to baking.
        If I want bake the same recipe in 9×13 cake rectangular pan.(its not too deep) may be its 2 inch deep
        Shud I increase the ingredients or shud I keep same.
        And also please guide with temperature settings

        Thank you

        1. Hi Archana! First of all welcome to the world of baking. Coming to your query, 9 by 13 would be too big for this recipe. There are two options.
          First is that you double the ingredients, make a big cake, and then divide it into two parts (for icing purposes).

          The other is that follow the recipe as it is and bake 2 cakes separately. Thereafter, put the cream in between. This way, you will be saved from the hassle of dividing the cake.
          I have done like this in my Rasmalai cake. You can have a look at it for a clear understanding.

          Feel free to ask incase of any more doubts. Happy Baking.

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