Vegan Sachertorte
Sachertorte is Austria’s most famous cake: a rich, dense chocolate sponge layered with smooth apricot jam, covered in glossy dark chocolate glaze. This vegan version keeps the authentic deep chocolate flavour, moist texture, and perfect balance of sweet fruit and bitter‑sweet chocolate — no eggs, dairy, or butter, just as elegant and delicious as the original.
Shared by klara
Time
70 min
Serves
4
Difficulty
medium
đź›’ Ingredients
- #Chocolate Sponge;
- 200g plain flour,, 150g light brown sugar
- 50g cocoa powder (unsweetened)
- 1 tsp baking powder,, ½ tsp baking soda,, Pinch of salt
- 250ml unsweetened plant milk,, 80ml neutral oil
- 1 tbsp apple cider vinegar,, 1 tsp vanilla extract
- #Filling & Glaze;
- 200–250g smooth apricot jam
- 150g dark vegan chocolate
- 80ml plant milk or coconut cream
- 1 tbsp maple syrup or sugar
👩‍🍳 Instructions
- 1
Whisk plant milk with vinegar and set aside for a minute. Mix all dry ingredients in a bowl. Add the milk mixture, oil, and vanilla; stir gently until smooth — do not over‑mix.
- 2
Pour into a lined 20 cm round tin. Bake for 35–40 minutes until a skewer comes out clean. Cool completely, then split carefully into two even layers.
- 3
Warm the apricot jam slightly and spread evenly over the bottom layer. Place the second layer on top. Brush the top and sides with a thin extra layer of jam for a smooth finish.
- 4
Melt chocolate with milk/cream and syrup until glossy and smooth. Let cool slightly until thick enough to coat. Pour over the cake, spreading gently to cover the top and sides.
- 5
Chill for at least 1 hour to set the glaze. Serve at room temperature, traditionally with plain vegan whipped cream.