Vegan Sacher Cake

Indulge in the decadence of this Vegan Sacher Cake, a plant-based twist on the classic Austrian dessert that’s both rich and irresistibly chocolatey. This show-stopping cake features moist layers of cocoa-infused sponge, delicately sweetened with apricot jam, and finished with a lusciously smooth vegan chocolate glaze made with dark chocolate and coconut cream. Perfect for special occasions or holidays, this egg-free and dairy-free recipe is surprisingly easy to make, taking just 30 minutes of prep time. Serve it with a dollop of vegan whipped cream or fresh berries for a truly elegant dessert experience. Whether you're searching for vegan chocolate cake recipes or simply love a timeless dessert, this Vegan Sacher Cake is bound to impress!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 g All-purpose flour
• 60 g Unsweetened cocoa powder
• 1 tsp Baking soda
• 1 tsp Baking powder
• 0.5 tsp Salt
• 240 ml Soy milk
• 1 tbsp Apple cider vinegar
• 150 g Granulated sugar
• 80 ml Canola oil
• 1 tsp Vanilla extract
• 200 g Apricot jam
• 150 g Dark chocolate (vegan)
• 120 ml Coconut cream

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.

Step 2

In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

Step 3

In a separate bowl, combine the soy milk and apple cider vinegar. Let it sit for a few minutes to curdle.

Step 4

Add the sugar, canola oil, and vanilla extract to the curdled soy milk. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 8

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

Step 9

Once the cake is cool, slice it horizontally to create two even layers.

Step 10

Spread a layer of apricot jam evenly over the bottom layer, then place the top layer of the cake over it.

Step 11

In a small saucepan, heat the coconut cream over medium heat until it begins to simmer. Remove from heat.

Step 12

Add the chopped dark chocolate to the hot coconut cream. Let it sit for a few minutes, then stir until smooth and glossy.

Step 13

Pour the chocolate glaze over the cake, allowing it to drip down the sides for an even coating.

Step 14

Let the glaze set at room temperature for about 30 minutes before serving.

Step 15

Serve the vegan Sacher cake at room temperature with a side of vegan whipped cream or fresh berries if desired.

Nutrition Facts

Serving size	(1234.6g)

Amount per serving	% Daily Value*
Calories	3988.9

Total Fat 157.5g	0%
Saturated Fat 58.0g	0%
Polyunsaturated Fat 22.2g
Cholesterol 0mg	0%
Sodium 3055.7mg	0%
Total Carbohydrate 631.6g	0%
Dietary Fiber 38.0g	0%
Total Sugars 417.4g
Protein 50.3g	0%

Vitamin D 69.3IU	0%
Calcium 439.6mg	0%
Iron 38.4mg	0%
Potassium 2741.0mg	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: 34.2%

Protein: 4.9%

Carbs: 60.9%