Wow. I have been wanting to make a clean-version of the beloved Black Forest cupcakes for a while, now.
I’ve actually made several versions. They were good, not great.
But now..NOW I have succeeding in making the MOST delicious, the MOST decadent, and the MOST healthy-delicious version that exists – in the universe!!
As far as I know. 🙂
And you, my dear friends, are the beneficiaries. Here’s the stack:
How To Make Layered Black Forest Cupcakes
- Cupcake layer
- Coconut Whipped Cream layer
- Easy Cherry Compote layer
- Hot Fudge sauce layer
Are you drooling, yet?? ‘Cuz you should be!
As someone who has spent a LOT of time eating desserts, I’m here to tell you that THIS one is a keeper.
The cupcakes are a light, moist sponge, the whipped cream and cherry compote are just the right amount of sweet. And the hot fudge sauce is that put-it-over-the-top to a whole new level!
Tips for Making Layered Black Forest Cupcakes
Prep Components
The easiest way to make this dessert is to have all the pieces “at the ready.” Because you surely will have already made the Easy Cherry Compote for use in your waffles, yogurt, ice cream, etc., it will just be the Coconut Whipped Cream, Cupcakes, and Hot Fudge Sauce to prepare.
Booze it Up
A traditional Black Forest Gateau has kirsch in the cherry layer and/or in the cake. If you want to add this component, I would suggest including a tablespoon or two in the cherry compote before dividing it up amongst the cupcakes.
Oh, Fudge
The fudge is optional. But I am telling you, it is la pièce de résistance! It’s the little-something-extra that just kicks it up a notch and brings this dessert from “good” to OMG, THIS IS AMAZING – ness! So, you get to choose :).
And, there you have it. The newest, greatest, most decadent clean-eating dessert you will ever find. Love it, make it, and tell me how you like it!
Print
Layered Black Forest Cupcakes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 9-10 layered cupcakes 1x
Description
These light sponge cakes are the perfect sinful-yet-healthy version of the original Black Forest Gateau. Enjoy with homemade or store-bought cherry compote, coconut whipped cream and hot fudge. This may become your new favorite!
Ingredients
Cake Ingredients
- Cupcake liners or coconut oil for cupcake pan (or use Silpat cupcake molds)
- 2 ½ cups almond flour
- ¼ cup cacao
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs (or flax eggs – see note)
- ¾ cup 100% pure maple syrup
- 1 TB vanilla extract
Hot Fudge Sauce Ingredients
- 1 cup full-fat coconut milk (in the can)
- ¼ cup cacao
- ¼ cup 100% pure maple syrup
- 2 TB coconut oil
- 4 ounces bittersweet chocolate (chips or bars cut into chunks)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Cake Directions:
- Preheat oven to 350-degrees and either line cupcake pan with liners or grease with coconut oil
(n/a if using Silpat molds) - In a large bowl, whisk dry ingredients (almond flour, cacao, baking soda, salt). In another bowl, whisk wet ingredients (eggs, maple syrup, vanilla extract). Pour wet ingredients into the dry and stir until just combined.
- Divide into cupcake pan and bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean. Allow to cool 10 minutes before removing from pan and allow to fully cool before assembling.
Hot Fudge Sauce Directions:
- Add coconut milk, cacao, maple syrup and coconut oil to a medium saucepan and bring to a boil. Reduce to a simmer, whisking for 3 minutes, or until the sauce thickens slightly.
- Add the chocolate, vanilla, and a pinch of salt. Let the mixture sit a minute or two so that the chocolate melts, then whisk to combine until it becomes smooth. Let sit to cool but note that, once chilled, it may need to be re-heated to be pourable, again.
Assembly:
- Once all ingredients are cool, cut cupcakes just below the “muffin top” section and set the top aside. Layer with 1-2 TB coconut whipped cream, 1 TB cherry compote, then replace the muffin top and repeat with whipped cream and cherry compote. Drizzle with fudge sauce and voilà! C’est magnifique!
Notes
to make this cake vegan, replace 2 eggs with 2 flax eggs. Combine 2 TB flaxmeal with 6 TB warm or hot water, stir, and allow to sit 5-10 mins to gel. Then use as directed.
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Honey-Cardamom Pear Cake
Chocolate Heart-Shaped Cakes
Cherry Compote Breakfast Yogurt Parfaits