Dairy-Free Sacher Cake

Indulge in the decadent elegance of this Dairy-Free Sacher Cake, a plant-based twist on the classic Austrian dessert that’s perfect for any special occasion. This rich and moist chocolate cake is crafted with high-quality dairy-free dark chocolate, hot brewed coffee for depth of flavor, and naturally sweetened with applesauce and cane sugar. A layer of tangy apricot jam adds the iconic fruity touch, while a glossy dairy-free chocolate glaze made with coconut cream and maple syrup takes it to gourmet levels. With no butter or milk, this dessert is not only dairy-free but also irresistibly sumptuous, making it an ideal treat for vegans, chocolate lovers, and those with dietary restrictions. Perfect as a show-stopping centerpiece, this cake pairs beautifully with coffee or tea, ensuring every forkful is a celebration of flavor.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

Ingredients

• 180 grams all-purpose flour
• 45 grams cocoa powder
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 100 grams dairy-free dark chocolate, chopped
• 180 milliliters brewed coffee, hot
• 120 milliliters coconut oil, melted
• 200 grams cane sugar
• 120 milliliters unsweetened applesauce
• 1 teaspoon vanilla extract
• 150 grams apricot jam
• 150 grams dairy-free dark chocolate, for glaze
• 100 milliliters coconut cream
• 1 tablespoon maple syrup

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

Place the chopped dairy-free dark chocolate in a heatproof bowl and pour the hot brewed coffee over it. Let it sit for 2 minutes, then stir until smooth and fully melted.

Step 4

In a large mixing bowl, combine the melted coconut oil, cane sugar, applesauce, and vanilla extract. Mix until well combined.

Step 5

Stir the melted chocolate mixture into the wet ingredients and mix thoroughly.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth.

Step 7

Pour the batter into the prepared cake pan, smoothing the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 10

Once the cake is cooled, slice it horizontally into two even layers.

Step 11

Spread the apricot jam evenly over the bottom layer, then place the top layer back on.

Step 12

For the chocolate glaze, heat the dairy-free dark chocolate, coconut cream, and maple syrup in a small saucepan over low heat, stirring constantly until smooth and glossy.

Step 13

Pour the glaze over the top of the cake, allowing it to drip down the sides, and spread it evenly with a spatula.

Step 14

Let the glaze set for at least 30 minutes before slicing and serving.

Nutrition Facts

Serving size	(1384.3g)

Amount per serving	% Daily Value*
Calories	4823.5

Total Fat 236.4g	0%
Saturated Fat 173.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2590.2mg	0%
Total Carbohydrate 681.1g	0%
Dietary Fiber 45.1g	0%
Total Sugars 473.6g
Protein 43.9g	0%

Vitamin D 0IU	0%
Calcium 252.7mg	0%
Iron 37.1mg	0%
Potassium 2730.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.3%

Protein: 3.5%

Carbs: 54.2%