Schwarzwald Cake Memories: Vegan life in the Black Forest

This month is the 2 year anniversary since the first time I made a vegan Black Forest cake, back when I was living in Mulhouse, France just across the border from the mythical Schwarzwald region, right next door to Hansel and Gretel. Me and my best buddies there made this cake for our friend’s birthday (sans boozy Kirsch, though, since we were totally poor at the time, although this wouldn’t pass in Germany, where it’s a mandatory ingredient!) and it was such a blast and turned out so yummy that I’ve been itching to make it again. I credit this recipe to veghealthyrecipe. It’s super simple, even for a dum dum baker like me, and low in sugar. The molasses give it a smokey taste which I like, but maple syrup can also be used as a substitute.

I miss my Sunday veggie brunches and baking days with my France buddies, so this one’s for you guys!

No Sugar Banana Blueberry Crumblecake

This is a super easy desert to make with stuff you probably have in your kitchen already. I replaced sugar with agave, so it’s not as sweet as crumbles normally are (I’m trying to generally stay away from cane sugar lately) and the blueberries added a nice tartness to it. If you want it to be sweeter, you can use riper bananas.

  • 3 bananas sliced
  • 1 cup blueberries
  • 3 tbsp earthbalance vegan butter
  • 1/3 cup light agave syrup
  • 1 cup white whole wheat flour

-preheat oven to 375º

-butter a baking dish and add bananas and blueberries

-in a mixing bowl, add flour, agave, and butter. mix with your hands until its a crumbly consistency and all the butter and agave have been absorbed by the flour.

-sprinkle crumble mixture on top of the fruit, making sure to push some of the crumble down into the crevices

-bake for 25-30 min until the top is golden and the blueberries have turned bright purple

This would have been good to eat with some vanilla soy ice cream, but since I didn’t have any I poured some almond milk on top and it was delicious!