This vegan chocolate cake is inspired by the Austrian classic, with moist chocolate sponge, sweet apricot filling and a silky chocolate glaze.
Long before anyone in the forest had ever tasted chocolate cake, there lived a hedgehog named Wilbur. His dearest friend was Poco, a cheerful toucan who had arrived one year earlier as an egg aboard a cocoa ship. The forest animals had welcomed him with open paws, and Minerva the owl had raised him in her old treehouse. He lived there for a while, though after a particularly impressive growth spurt he had to move onto the roof, as squeezing his impressive beak through the little doorway had become quite impossible. He didn't mind sleeping under the stars though.Jump to Recipe
Poco's birthday was coming up and Wilbur wanted to prepare something special. He decided on sweet apricots from the orchard beyond the hill by the river. The farmer who tended the trees wasn't fond of visitors, so instead of sneaking through the orchard, Wilbur climbed to the top of the hill. From there, Wilbur looked down at the golden apricots scattered beneath the trees. He licked his lips, took a deep breath, tucked in his little paws and began to roll. As he tumbled along, ripe apricots that had already fallen from the trees stuck to his back. By the time he reached the bottom, Wilbur was waddling under the weight of dozens of fruits. He hurried toward the woodland clearing beneath Minerva's tree, where all the animals were gathering for the surprise celebration.
Minerva spotted the little orange ball from high above and called down, "Quickly! Poco won't be long now!"
Wilbur hurried into the clearing, smiling proudly, but the other animals fell silent. Every single apricot on his back had been squashed into a sticky mush. For a moment, nobody knew what to do.
Then Minerva clapped her wings together. "I've got it." That very morning, an express stork had delivered a chocolate cake from Poco's homewoods. Minerva carefully sliced it in two, spread Wilbur's apricot mush between the layers, and placed the top back on. "There," she said. "That should do it."
Poco returned just as Minerva was setting the cake onto a tree stump.
"Happy birthday!" the animals cheered.
The first slice disappeared quickly. Then a second. Before long, there wasn't a crumb left on the plate.
Ingredients for Vegan Chocolate Cake
- Flour
- Cocoa Powder
- Sugar
- Oil
- Apple Sauce
- Apricot Jam
- Chocolate
- Plant Milk & Butter
What does Sacher-style mean?
If you’re into chocolate, you’re in for a treat! This Vegan Chocolate Cake (Sacher-style) is a true classic for a reason. My granny used to make it for my birthday and I always looked forward to it. There’s something magical when chocolate and apricot jam grace my taste buds with their presence. Sachertorte originates from Vienna and features an apricot jam layer in the middle as well as a chocolate couverture glaze. Even though it’s traditionally served with some whipped cream on the side, I usually eat the cake without. But if you feel fancy or have access to vegan whipped cream, go for it. It’s not a complicated dessert and super beginner-friendly.
What replaces the eggs and butter in this vegan chocolate cake?
In this vegan chocolate cake recipe, you can replace eggs and butter with simple plant-based ingredients. My secret to a perfect texture is using applesauce, which helps hold the batter together while keeping it moist. Butter is not necessary either. I replaced it with a neutral rapeseed oil, which gives the cake a soft crumb. Lastly, as you might already know from other recipes on my blog, soy milk adds moisture and balance.
Does it still taste good if I make it ahead?
Absolutely! This cake can easily be made a day in advance. Whether you’re baking it for a celebration or simply saving the other half for tomorrow’s private indulgence, it holds up really well. How you store it makes a difference, though. In the fridge, the chocolate glaze becomes firmer and the chilled apricot filling gives the cake a slightly different character, which I personally really enjoy. Just keep in mind that it will gradually dry out if left refrigerated for too long.
If you store it in an airtight container at room temperature, the cake stays moist and is perfectly fine to eat the next day, especially if your kitchen isn’t too warm. I wouldn’t leave it out for much longer than that, however. In my experience, the cake is at its best on the day it’s baked and the day after. By the third day, both the texture and the flavor have changed enough that I’d rather bake a fresh one.
Is couverture necessary for this vegan chocolate cake?
While couverture isn’t strictly necessary, it does give you the most classic Sachertorte finish. That said, it’s not a dealbreaker to skip it every now and then. I’ve left it unglazed a couple of times when I just wanted a quicker, lighter version, especially for a late-night bake. So, yes, you can definitely enjoy this chocolate cake with the jam alone! And if you feel like playing around, you can always get a bit creative with the glaze, like drizzling it over the top in loose stripes or patterns instead of fully coating the cake. I haven’t tried that before but now now in the mood to get a little artistic next time.
The Chocolate Glaze
The glaze should look smooth and glossy and set just enough so you get that slight crack when you cut into it. Make sure your chocolate melts evenly and isn’t being overheated for the best result. Pour it over the cake once it has cooled completely and avoid overworking it with a spatula for a clean finish. I’m pretty confident you can do better than me with my shaky hands. I have also found that couverture is often free of animal products on its own and it sets really nicely. If anything, patience is what makes the biggest difference here. Let it sit undisturbed so it can fully set and develop that classic, elegant top.
How to make a Scrumptious Vegan Chocolate Cake (Sacher-style)
Ingredients
Cake Ingredients
- 250 grams/ 2 cups Flour Spelt or All-purpose
- 40 grams/ ⅓ cup Cocoa Powder
- 1 pinch Salt
- 1 packet Baking Powder
- 100 grams/ ⅓ cup Sugar
- 100 grams/ ⅓ cup Apple Sauce
- 80 ml/ ⅓ cup + 1 tbsp Rapeseed Oil
- 210 ml/ ¾ cup + 1 tbsp Plant Milk I used Soy Milk
Chocolate Glazing
- 2 tbsp Boiling Water
- 150 grams/ 1 cup Dark chocolate couverture chopped into smaller pieces
- 1 tbsp Coconut Oil or Vegan Butter
Cake Filling
- 125 grams/ ⅓ cup + 1 tbsp Apricot jam
Instructions
- Peheat your oven to 180°C (350°F). Whisk together the flour, cocoa powder, sugar, baking powder and a pinch of salt in a large bowl until everything is combined and lump-free.
- Now, add the apple sauce, rapeseed oil and plant milk (I used soy milk) to the same bowl. Whisk gently, just until the batter comes together and no dry pockets of flour remain. Important: Do not overmix, or the cake will lose its tender texture.
- It's baking time! I used a 26 cm springform pan to bake my cake. Grease your pan or line it with parchment paper. Pour in the batter and smooth out the top. Let it bake for 35 to 40 minutes or until a toothpick inserted comes out clean. After that, let your cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is fully cooled, slice it horizontally through the middle to create two even layers. Next, spread the apricot jam evenly on the bottom layer and place the top layer back on.
- In a bowl set over a pot of simmering water, combine the dark chocolate couverture and vegan butter. Keep the heat low so the chocolate turns out smooth and runny without seizing. Stir until completely melted and then remove it from the heat to gently stir in the boiling water last. This will give the glaze a beautiful, pourable and glossy finish.
- For the final step, place the cake on a wire rack to pour the warm chocolate glazing over the top of the cake, using an offset or normal spatula to smooth it quickly until fully coated. Let the cake sit at room temperature or in the fridge for at least 30 minutes until the glaze sets before serving!
Did you make this delicious Vegan Chocolate Cake?
Please let me know how this recipe turned out for you, I’m super curious! You can leave a comment below or tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see! I absolutely love seeing your creations and interpretations of my recipes!
Can’t get enough of easy vegan baking recipes?
I’ve got you! You will love this incredibly tasty Vegan Walnut Cake with Coffee. Or in case you want to stay on the chocolate-y side you can try this Vegan Red Wine Cake next. Both are absolutely incredible!
