Soy-Free Sacher Cake

Indulge in the decadence of a classic Austrian dessert with this Soy-Free Sacher Cake, a rich and elegant treat perfect for those avoiding soy-based ingredients. Made with almond flour, velvety dark chocolate, and a tantalizing layer of apricot jam, this gluten-friendly variation combines a moist, nutty crumb with a glossy chocolate glaze for a showstopping finish. The cake batter is lightened with perfectly whipped egg whites, ensuring a delicate texture that melts in your mouth. Whether served at a special occasion or enjoyed as a luxurious teatime delight, this soy-free version of the iconic Sacher cake retains all the charm of the original—without compromising on flavor or texture. Serve it with a dollop of whipped cream for an unforgettable dessert experience.

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 150 grams Unsalted butter
• 150 grams Dark chocolate (70% cocoa)
• 150 grams Caster sugar
• 5 units Large eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Baking powder
• 200 grams Apricot jam
• 60 milliliters Water
• 125 grams For the Glaze: Dark chocolate (70% cocoa)
• 125 milliliters For the Glaze: Heavy cream

Directions

Step 1

Preheat your oven to 170°C (340°F). Grease and line a 9-inch round cake pan with parchment paper.

Step 2

In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together until smooth. Remove from heat and let cool slightly.

Step 3

In a large mixing bowl, beat the egg yolks with half of the caster sugar (75 grams) until the mixture is pale and thick, about 5 minutes.

Step 4

Stir the melted chocolate and butter mixture into the egg yolk mixture, then add the almond flour, vanilla extract, and baking powder, mixing until well combined.

Step 5

In a clean mixing bowl, whisk the egg whites until they form soft peaks. Gradually add the remaining caster sugar (75 grams) and continue whisking until the whites are glossy and hold stiff peaks.

Step 6

Gently fold one-quarter of the egg whites into the chocolate mixture to lighten it, then carefully fold in the rest of the egg whites, taking care not to deflate the mixture.

Step 7

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

Step 8

Bake in the preheated oven for 40-50 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

Once the cake is cool, heat the apricot jam and water in a small saucepan over low heat until the jam melts. Strain the mixture to remove any lumps, then brush the top and sides of the cake with this glaze.

Step 10

To make the chocolate glaze, heat the cream in a small saucepan over medium heat until just simmering. Remove from heat and add in the remaining dark chocolate, stirring until smooth and glossy.

Step 11

Pour the chocolate glaze over the cake, allowing it to drip down the sides, and use a spatula to smooth it out evenly.

Step 12

Let the glaze set for at least 30 minutes before serving. Slice and serve your soy-free Sacher cake with a touch of whipped cream if desired.

Nutrition Facts

Serving size	(1369.7g)

Amount per serving	% Daily Value*
Calories	5474.9

Total Fat 391.6g	0%
Saturated Fat 184.4g	0%
Polyunsaturated Fat 0g
Cholesterol 1403.8mg	0%
Sodium 919.3mg	0%
Total Carbohydrate 449.3g	0%
Dietary Fiber 46.2g	0%
Total Sugars 355.2g
Protein 87.2g	0%

Vitamin D 200IU	0%
Calcium 783.4mg	0%
Iron 43.2mg	0%
Potassium 2397.1mg	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: 62.2%

Protein: 6.2%

Carbs: 31.7%