Vegan Chocolate Cake (Sacher-Style)

Ingredients

• 250 g Flour (Spelt or all-purpose flour)
• 40 g Cocoa powder
• Salt (1 pinch)
• 16 g Baking powder
• 100 g Sugar
• 100 g Apple sauce
• 80 ml Rapeseed oil (Approximately 74 g by weight)
• 210 ml Plant milk (Plus 1 tbsp; soy milk was used in the source)
• 2 tbsp Boiling water (Add to the glaze after the chocolate and fat have melted)
• 150 g Dark chocolate couverture (Chopped into smaller pieces)
• 1 tbsp Coconut oil or vegan butter (Use vegan butter if preferred; approximately 14 g)
• 125 g Apricot jam (Plus 1 tbsp)

Steps

1. 1

   Preheat the oven to 180°C (350°F). Grease a 26 cm springform pan or line it with parchment paper.

2. 2

   Add the flour, cocoa powder, sugar, and baking powder to a large bowl.

3. 3

   Add the pinch of salt and whisk the dry ingredients together until evenly combined and free of lumps.

4. 4

   Add the apple sauce to the bowl.

5. 5

   Add the rapeseed oil and plant milk. Whisk gently only until the batter comes together and no dry pockets of flour remain; do not overmix, or the cake may lose its tender texture.

6. 6

   Pour the batter into the prepared springform pan and smooth the surface.

7. 7

   Bake for 35–40 minutes, until a toothpick inserted into the center comes out clean.

8. 8

   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and cool completely.

9. 9

   Once completely cool, use a serrated knife to slice the cake horizontally through the middle, creating two even layers.

10. 10

    Spread the apricot jam evenly over the bottom layer.

11. 11

    Place the top cake layer back over the jam-covered bottom layer.

12. 12

    Set a heatproof bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water.

13. 13

    Add the chopped dark chocolate couverture and coconut oil or vegan butter to the bowl. Keep the heat low and stir until the chocolate is completely melted, smooth, and pourable; do not overheat it or allow it to seize.

14. 14

    Remove the bowl from the heat and gently stir in the boiling water last. The glaze should become glossy and fluid.

15. 15

    Place the assembled cake on a wire rack. Pour the warm glaze over the top and use an offset spatula or regular spatula to smooth it quickly over the top and sides until fully coated.

16. 16

    Let the cake stand at room temperature or refrigerate it for at least 30 minutes, undisturbed, until the glaze sets. Slice and serve.

Notes

Couverture is recommended for the most classic Sachertorte finish but is not essential; the cake can also be served with only the apricot jam. For the best glaze, melt the chocolate gently, avoid overheating, and do not overwork it after pouring. Store in an airtight container at room temperature for up to about 1 day, especially if the kitchen is cool; the cake is best on the day it is baked and the following day. Vegan whipped cream may be served alongside.

Nutrition per serving

• dessert
• vegan
• dairy-free
• egg-free
• chocolate
• baked
• European
• Austrian-inspired