Eggless Black Forest Cake Recipe (Whole Wheat): A Healthier Twist on a Classic Delight


The Black Forest Cake, with its layers of rich chocolate cake, luscious whipped cream, and tart cherries, has been a beloved dessert for generations. In this recipe, we put a healthier spin on this classic favorite by making it eggless and using whole wheat flour, so you can indulge in guilt-free enjoyment without compromising on flavor. Follow along as we guide you through the process of creating a scrumptious Eggless Whole Wheat Black Forest Cake.


For the Chocolate Cake:

  • 1 1/2 cups whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk (at room temperature)
  • 1/2 cup vegetable oil
  • 1 1/2 tsp pure vanilla extract
  • 1 cup hot water

For the Cherry Filling:

  • 2 cups pitted and chopped cherries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 tbsp cornstarch mixed with 2 tbsp water

For the Whipped Cream Frosting:

  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp pure vanilla extract

For Assembly:

  • Dark chocolate shavings
  • Maraschino cherries (for garnish)


Preparing the Chocolate Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large mixing bowl, sift together the whole wheat flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gradually add the hot water to the batter while stirring. The batter will be thin, but that’s perfectly normal.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Preparing the Cherry Filling:

  1. In a saucepan, combine the chopped cherries, granulated sugar, and water. Bring to a boil and then reduce the heat to a simmer.
  2. In a small bowl, mix the cornstarch with water to make a slurry. Stir this slurry into the simmering cherry mixture and cook until it thickens. Remove from heat and let it cool completely.

Preparing the Whipped Cream Frosting:

  1. In a chilled mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip.

Assembling the Eggless Whole Wheat Black Forest Cake:

  1. Once the cakes have cooled, slice each cake horizontally to create a total of four cake layers.
  2. Place one cake layer on a serving plate. Spread a layer of whipped cream over it, followed by a layer of the cherry filling.
  3. Repeat this process with the remaining cake layers, reserving some cherry filling for the top.
  4. Frost the entire cake with the remaining whipped cream. Create decorative swirls on top using a piping bag and tip, if desired.
  5. Decorate the cake with dark chocolate shavings and maraschino cherries.
  6. Refrigerate the cake for at least an hour before serving to allow the flavors to meld together.


This Eggless Black Forest Cake made with whole wheat flour offers a healthier take on the classic dessert without sacrificing any of its delectable qualities. The rich chocolate cake, tart cherry filling, and airy whipped cream frosting come together in a symphony of flavors and textures that’s sure to satisfy your sweet cravings. So, why wait for a special occasion? Try this recipe today and treat yourself to a slice of wholesome indulgence.

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