Amazing Healthier Black Forest Cake

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Looking for a healthier Black Forest Cake that still tastes indulgent and rich? This eggless wholewheat Black Forest Cake is made with jaggery, yogurt, paneer frosting, and fresh cherries — with no maida, no eggs, and no refined sugar. Whether you’re baking for a birthday, anniversary, or just craving a decadent homemade treat, this recipe brings together better ingredients without compromising on flavor.

This cake uses wholewheat flour instead of maida, is sweetened with jaggery, and uses a stable, cream-free frosting made from paneer and whipped cream. It’s a great choice if you’re looking to bake with clean, nourishing ingredients while still enjoying a classic dessert.

Let’s look at the Ingredients!

Wholewheat Flour

Wholewheat flour forms the base of this cake, offering a more wholesome alternative to refined maida. It not only make the cake more nutritious but also give it a slightly nutty depth and a tender, hearty crumb.

Jaggery (Unrefined Cane Sugar)

Jaggery acts as the natural sweetener in this recipe and adds a rich, caramel-like flavor to the sponge. Unlike refined sugar, jaggery retains iron, antioxidants, and trace minerals, making it a smarter choice for everyday baking.

Yogurt

Used as an egg replacer, yogurt adds moisture and helps activate the baking soda to make the cake rise. It’s also a good source of protein, calcium, and probiotics, while keeping the cake soft and fluffy.

Ghee / Butter / Oil

Whether you use ghee for its rich flavor or go with butter or oil, this fat source tenderizes the crumb and adds richness to the cake.

Corn Flour

A small amount of corn flour lightens the texture of the cake by softening the density of wholewheat flour. It’s low in fat and helps give the sponge a softer bite and better structure.

Cocoa Powder

Cocoa powder brings in that deep, chocolatey richness we all associate with Black Forest cake. It’s also considered to be a good source of antioxidants, adding both flavour and a touch of nutrition. You can use raw cacao powder here as well.

Baking Powder & Baking Soda

This leavening duo works with the acidity in yogurt to create a soft, airy texture. They’re essential for achieving a fluffy, well-risen sponge in eggless baking.

Water

Water is used to bring the batter together and achieve a smooth, pourable consistency. It ensures the cake remains moist without the need for milk or additional dairy.

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For the Cherry Compote

Fresh or Frozen Cherries

Cherries form the fruity heart of this dessert, bringing in juicy bursts of flavor and visual appeal. They’re also high in antioxidants, vitamin C, and fiber, making this indulgent layer a nourishing one too.

Raw Sugar

Raw sugar is used to sweeten the cherry compote naturally while preserving some of the molasses and trace minerals found in less processed sweeteners. It enhances the natural tartness of cherries without being overpowering.

Corn Flour + Lime Juice

Corn flour helps thicken the cherry filling to a glossy, jam-like consistency, while lime juice brightens the flavour.

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For the Frosting

Paneer or Ricotta

This forms the base of the frosting and gives it a creamy, stable texture without needing cream cheese. Paneer is also rich in protein and calcium, making it both a structural and nourishing element in the recipe.

Raw Sugar

Just a couple of tablespoons are enough to lightly sweeten the frosting, keeping it subtly flavored and letting the chocolate and cherries shine.

Vanilla Extract

Vanilla enhances the overall flavor of the cake, rounding out the tang of the paneer and the richness of the cocoa with its warm, aromatic notes.

Whipping Cream

Whipping cream, used in a small quantity, helps give the frosting its lightness and volume. Once whipped to stiff peaks and folded with paneer, it makes the frosting stable, pipeable, and delightfully smooth.

This healthier Eggless Black Forest Cake is proof that you don’t need refined flour, white sugar, or heavy cream to make a dessert that’s rich, moist, and celebration-worthy. Whether you’re baking for your family, a special occasion, or just to indulge mindfully, this cake delivers on both nutrition and nostalgia.

If you try this recipe, let me know in the comments how it turned out! And if you’re looking for more healthy dessert ideas, don’t forget to check out my other eggless, wholegrain baking recipes.

Eggless Wholewheat Black Forest Cake

Serves: 6 Prep Time: 40 mins Cooking Time: 35 mins 35 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Cake -

• 3/4 cup (100g) - Jaggery
• 1/3 cup (85g) - Yogurt/Curd
• 1/4 cup (45g/60ml) - Ghee/Butter/Oil
• 1 tsp (5ml) - Vanilla Extract
• 1/8-1/4 tsp - Salt
• 1 cup (130g) - Wholewheat Flour
• 3 tbsp (20g) - Corn Flour
• 1/3 cup (25g)- Cocoa Powder
• 1 tsp - Baking Powder
• 1/2 tsp - Baking Soda
• 1 cup (250ml) - Water

For Cherry Compote -

• 250g - Fresh Pitted Cherries
• 1/3 cup (75g) - Raw Sugar
• 1 tsp - Corn Flour
• 1 tbsp (15ml) - Water
• 1 tsp (5ml) - Lime Juice

Frosting -

• 200g - Soft Paneer
• 2 tbsp - Raw Sugar
• 2 tsp - Vanilla Extract
• Pinch of Salt
• 1/4 cup (60ml) - Whipping Cream

 

Instructions

For the Cake -

1. In a mixing bowl, whisk together jaggery, yogurt, until smooth. Add melted ghee (or butter or oil), vanilla extract, and salt. Whisk well until the jaggery is fully dissolved and the mixture is smooth and slightly creamy.
2. Place a sieve over the bowl and sift in the wholewheat flour, corn flour, cocoa powder, baking powder, and baking soda. This helps aerate the batter and prevent lumps.
3. Pour in the water gradually while mixing, until you get a smooth, pourable batter.
4. Grease and line either an 8-inch square cake pan or two 6-inch round pans. Pour the batter in and level the top. Bake in a preheated oven at 170°C (340°F) for about 30 minutes or until a skewer inserted in the center comes out clean.
5. Once baked, let the cake cool completely on a wire rack. You can trim the edges later for a neater finish, especially if you're layering.

For Cherry Compote -

1. In a saucepan over medium heat, combine the chopped cherries, raw sugar, corn flour slurry (made with corn flour and water), and lime juice. Stir continuously as the cherries begin to release their juices and soften.
2. Once the mixture starts to bubble, carefully pour out about half of the cherry syrup into a separate bowl—this will be used to soak and flavor the cake layers.
3. To the remaining cherries, add a little more corn flour to thicken the compote. Continue cooking until the mixture turns glossy and jammy. Remove from heat and let it cool completely.

For the Frosting -

1. In a blender or food processor, grind together the paneer or ricotta, raw sugar, vanilla extract, and a pinch of salt until smooth and creamy. Make sure there are no lumps.
2. Separately, whip the cold whipping cream until stiff peaks form. This is key to achieving a light, stable frosting.
3. Gently fold the whipped cream into the paneer mixture using a spatula. Mix only until just combined to maintain the airy texture. Chill the frosting in the fridge until ready to use.

For Assembling -

1. Once the cake layers are fully cooled, you can trim the top and sides for a clean finish (optional). If you’ve used a square pan, cut it in half to make two equal rectangles.
2. Place one layer on your serving board or cake stand. Drizzle some of the reserved cherry syrup evenly over the surface to moisten and flavor the cake.
3. Spread a generous layer of the prepared frosting, followed by a spoonful or two of the cherry compote, making sure to spread it evenly.
4. Place the second cake layer on top and repeat with a drizzle of cherry syrup. Use the remaining frosting to cover the top or pipe decorative swirls.
5. Finish with fresh cherries and a sprinkle of chocolate curls or shavings for that classic Black Forest look.
6. Chill the cake for 30 minutes to an hour before slicing to help the layers set beautifully.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.