Award-Winning Vegan Black Forest Cake with Buttercream Ghosts

Sam
Oct 16
3 min read

There’s something magical about baking a cake that surprises people — the kind that makes them take a bite, pause, and say “Wait, this is vegan?!”

That moment happened to me when I entered my Vegan Black Forest Cake into a Macmillan charity bake-off. I didn’t expect to win anything, I just wanted to share something indulgent, homemade, and cruelty-free. But to my absolute delight (and shock), my cake was crowned with a second place rosette!

So today, I’m sharing my award-winning recipe with you; a decadent Black Forest cake layered with cherry jam, dreamy vegan buttercream, and topped with spooky little buttercream ghosts made from white swirls and chocolate chip eyes. Perfect for Halloween, but honestly, I’d make this beauty any time of year.

This cake is pure nostalgia with a playful twist. It’s inspired by the classic Black Forest gâteau, those rich layers of chocolate sponge, sweet cherries, and whipped cream, but this version is 100% vegan, utterly indulgent, and beautifully easy to make.

And yes, it’s the same recipe that earned me that shiny little Macmillan rosette — proof that plant-based baking can be just as crowd-pleasing (and prize-worthy!) as anything made with eggs and dairy.

Ingredients

For the Chocolate Sponge

200 g dairy-free block margarine (Tesco Baking Block is my trusty go-to)
300 g caster sugar
200 g dairy-free yoghurt (I use soya)
200 ml oat milk (or any plant milk you love)
3 tsp vanilla extract
300 g self-raising flour
100 g cocoa powder (sifted for smoothness)
2 tsp baking powder

For the Cherry Filling

200 g cherry jam
Optional: chopped dark cherries for texture (if you’re feeling fancy)

For the Vegan Buttercream

75 g vegan butter or dairy-free block margarine
392–448 g icing sugar (depending on how thick you like it)
2–3 tbsp dairy-free milk
1 tsp vanilla extract

For the Chocolate Frosting (for the top)

100 g vegan dark chocolate
2 tbsp dairy-free butter
2 tbsp oat milk
100 g icing sugar (sifted)

For the Ghost Decorations 👻

Reserved white buttercream (from above)
Dark chocolate chips (for eyes and mouth!)

Method

Preheat your oven to 180°C (160°C fan) and line two 8-inch round tins.
Cream together the dairy-free margarine and sugar until pale and fluffy — the more air you whip in, the lighter your cake will be.
Add the yoghurt, oat milk, and vanilla, then gently fold in the flour, cocoa powder, and baking powder. The batter should be silky and smooth, almost mousse-like.
Divide evenly between the tins and bake for 30–35 minutes, until a skewer comes out clean. Cool completely before decorating (patience is a virtue here — and prevents frosting meltdowns!).
Beat the vegan butter until soft and creamy.
Gradually sift in the icing sugar, then mix in the vanilla and a splash of milk until light and fluffy.
Set aside about ¼ of the buttercream — this will become your ghostly topping later.
Melt together the dark chocolate, butter, and oat milk, then whisk in icing sugar until glossy. Let it cool until thick enough to spread but still smooth and shiny.
Place one cooled sponge on your cake stand or plate.
Spread a generous layer of cherry jam, then a layer of white buttercream.
Top with the second sponge and smooth the chocolate frosting over the top. Now the fun begins…
Using a teaspoon, swirl your reserved white buttercream into little ghost peaks all over surface of the cake. Add dark chocolate chips for eyes and the mouth and just like that, your ghosts come to life!

Optional: drizzle a touch of cherry jam around them for a spooky “bloody” effect (Halloween, after all!).

This cake is proof that vegan baking isn’t just about substitutions — it’s about celebration. The richness of the chocolate, the tart pop of cherry, the silky buttercream… it’s everything I love about baking rolled into one. When I carried this cake into the Macmillan bake-off, I felt proud to show what plant-based baking could do. And when that second-place ribbon was pinned beside my name, I couldn’t stop smiling because every slice of that cake had helped raise money for a good cause and there was not a single slice left!

Happy baking my spooky friends.

Blessed be,