How to make a Scrumptious Vegan Chocolate Cake (Sacher-style)
A classic for a reason... this cake never gets old!
Ingredients
Cake Ingredients
- 250 grams/ 2 cups Flour Spelt or All-purpose
- 40 grams/ ⅓ cup Cocoa Powder
- 1 pinch Salt
- 16 grams/ 1 tbsp 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!
