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5 from 4 votes

Glutenfree Vegan Black Forest Christmas Cake

Not a fan of traditional Christmas Fruit Cake? In need of a completely freefrom version for a family get together or work do? Then you've come to the right place! My Glutenfree Vegan Black Forest Christmas Cake is a great alternative as its completely freefrom the top14 allergens! AND it's a perfect alternative for those of us who spend the festive season dodging the citrus peel that is snuck in every baked good known to man at this time of year.
Makes:
1 Large 5 layer sponge
12 Mini Sponges
Course: Afternoon Tea, Christmas, Dessert
Author: Midge

Ingredients

For the Sponge

For the White Buttercream

Chocolate Buttercream

  • 2 tbsp Cocoa Powder
  • 100 g Baking Block Margarine
  • 100 g Melted Dark Chocolate
  • 500 g Icing sugar

Decorations

  • Fresh Cherries or tinned in syrup
  • Grated Dark Chocolate
  • Melted Dark Chocolate

Cherry Syrup

  • 100 g Frozen Dark Cherries
  • 25 g Granulated sugar
  • 1 tbsp Water

Instructions

To make the Cherry Syrup

  • Simmer together the cherries, sugar and water for about 15minutes until the liquid thickens.

For the Cake

  • Grease & line 3 tall 20cm cake tins and preheat the oven to 180C
  • In a large mixing bowl beat together Margarine, Vegetable Oil, Golden Syrup and Sugar.
  • In a separate bowl sift together the cocoa powder and flour.  Then stir in the chia seeds until completely combined.  Next gently fold these dry ingredients into the margarine mixture alongside the water & milk.
  • Divide into the 3 cake tins and add the cherries from the syrup in a layer over 2 of the uncooked cakes.
    Bake for 40-45mins or until a skewer comes out clean.  (Keep an eye on them from 35minutes) 
  • Spoon over the cherry syrup and Leave to cool.
  • Make the two buttercreams - Its a really easy job as long as you remember to use the baking block and margarine at room temperature.  Also beware of icing sugar clouds!  All you have to do is put the ingredients in a bowl and beat together until soft.  You may need to add a small amount of dairyfree milk just to loosen the frosting slightly.  
  • Sandwich the three cakes together by piping vanilla buttercream in between the sponges.  Chill in the fridge for an hour just to set the buttercream slightly, so that when you try and ice the outside the cake stays still!
  • Pipe the chocolate buttercream in rings around the outside of the cake and around the top.  Smooth over and decorate as you want! 

Notes

* Granulated works fine in this recipe but for a more fudgy texture to your sponge replace some or all of it with soft brown sugar.
 

To Make Mini Cakes

You will need 2 trays with 12 cupcake or mini cake holes.
Divide the mixture between the 24 moulds and bake for about 14 minutes.  TIp out and leave to cool and decorate as the large cake.