Ingredients:

For the cake:

· 1 1/2 cups (180g) all-purpose flour (maida)

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 cup (100g) sugar

· 1/4 cup (60ml) vegetable oil (or melted butter)

· 1 tsp vanilla extract

· 1 cup (240ml) milk (you can use any plant-based milk for a vegan version)

· 1/4 cup (60ml) warm water

· 2 tbsp cocoa powder (unsweetened)

· 1 tbsp vinegar (white vinegar or apple cider vinegar)

For the whipped cream:

· 2 cups (480ml) heavy whipping cream (chilled)

· 2-3 tbsp powdered sugar (or to taste)

· 1 tsp vanilla extract

For the cherry syrup:

· 1 cup (240ml) cherry juice (or use the juice from canned cherries)

· 2 tbsp sugar (optional, depending on how sweet your juice is)

· 2 tbsp water

For the decoration:

· 1 can (400g) pitted cherries (or fresh cherries)

· Chocolate shavings or chocolate curls (for decoration)

Instructions:

1. Make the Cake:

1. Preheat the oven:
Preheat your oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.

2. Mix dry ingredients:
In a bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder. This ensures an even distribution of all the dry ingredients.

3. Mix wet ingredients:
In another bowl, whisk together sugar, oil, vanilla extract, milk, and vinegar. The vinegar helps activate the baking soda, making the cake rise and stay fluffy.

4. Combine wet and dry ingredients:
Gradually add the dry ingredients into the wet ingredients. Stir gently until the batter is smooth. The batter will be slightly runny, which is perfectly fine.

5. Bake the cake:
Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the cake:
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

2. Prepare the Whipped Cream:

1. Chill the cream:
Make sure the heavy cream is chilled for at least an hour before whipping, as this helps it whip up faster and holds better.

2. Whip the cream:
In a mixing bowl, whip the heavy cream using an electric mixer on medium speed until it begins to thicken. Gradually add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to over-whip, as it can turn into butter.

3. Make the Cherry Syrup:

1. Heat the syrup:
In a small saucepan, combine the cherry juice, sugar, and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Bring it to a simmer for 2-3 minutes, then remove from heat and let it cool.

4. Assemble the Black Forest Cake:

1. Slice the cake:
Once the cake has completely cooled, slice it horizontally into two even layers using a serrated knife.

2. Soak the layers:
Take one of the cake layers and gently drizzle the cherry syrup over it. Use a brush or spoon to evenly soak the cake with the syrup.

3. Add the whipped cream:
Spread a generous amount of whipped cream over the soaked cake layer.

4. Add cherries:
Place half of the canned cherries or fresh cherries on top of the whipped cream.

5. Repeat the layers:
Place the second cake layer on top, soak it with the remaining cherry syrup, then add more whipped cream on top.

6. Decorate:
Decorate the top with the remaining whipped cream, then garnish with the remaining cherries, chocolate shavings, and any extra decoration you like.

5. Chill and Serve:

· Chill the cake in the fridge for about 1-2 hours to allow it to set and for the flavors to meld together.

· Slice and enjoy your eggless Black Forest Cake! It’s perfect for birthdays, celebrations, or any special occasion.

Tips & Tricks:

1. Cake texture:
If the cake is a bit dry after baking, you can brush it with a bit more cherry syrup before assembling.

2. For extra richness:
Add a little bit of dark chocolate syrup or ganache between the layers for a richer, chocolatey taste.

3. Vegan version:
For a vegan Black Forest cake, simply use plant-based milk (like almond, soy, or oat milk) and vegan whipped cream (many stores sell vegan whipped cream or you can make it from coconut milk).

4. For more flavor:
If you like a deeper cherry flavor, feel free to add some cherry extract or maraschino cherries on top!

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.