Vegan Sacher Torte (GF)
This vegan version of a classic cake from Vienna, Austria called sacher torte (or sachertorte) is a chocolate cake layered with apricot preserve and normally wrapped in a chocolate glaze finish.
This cake is close to my heart and have loved it since I was a child.
I remember growing up in Ljubljana, Slovenia, and going to a tea house down the road from my home. The place always smelt amazing. I would usually go with my dad. His favourite tea was the black tea flavoured with wild cherries. One other thing that he always used to get that we would share was a slice of the Vienna classic chocolate cake, sacher torte.
Since then, over 20 years later, I may have had that cake less than a handful of times. It holds a special place in my heart because it takes me back to my amazing childhood.
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A traditional sacher torte with a twist
I’ve enjoyed recreating those memories and this recipe but with my own take on it.
I’ve made the cake itself quite sweet and married it with the apricot jam, I find that a ganache would make it too sweet.
I wanted to simplify this recipe and have kept it naked, with no glaze. The other major component that is different, besides it being vegan, is that I’ve made it gluten-free.
Sacher torte is a moist but dense chocolate cake with apricot jam in the middle, finished off with a ganache on the outside and if you’re going very traditional, an ‘S’ or ‘Sacher’ is also added on top of the cake pipped with the ganache in thin letters.
As well as the cake, I thought I’d share with you some images from my childhood area just around my house from photos my husband Michael and I took when we were there in 2015.
The image of me above is with my childhood street behind me. Our house was just around the bend. Like most houses in old towns of European cities, our house was technically an apartment, however, the size of a large house.
This is the path that leads to a forest and an ancient castle that overlooks the city of Ljubljana. The door on the left is the back entrance to the three-tier garden that we had.
I mean, can this sound any more like a fairytale? I feel so grateful that this was my childhood…
No back to the recipe.
An eggless sacher torte
What I love the most about this cake is that it gets better with age. You can store it in your fridge for up to 4 days. It will be denser which is how I actually prefer it.
Note that the images in this post are taken of the cake on the first day.
This vegan sacher torte is:
- Melt in your mouth
- Fudgey, yet fluffy
- Free from specialty ingredients
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I tested this recipe so many times and really love the way that it has turned out. Considering that it’s ‘healthy’ (in comparison to most other cakes), it tastes amazing.
It could compete with any other cake out there, vegan, gluten-free, or not. You can use this cake recipe as a great gluten-free chocolate cake and top it with whatever you like.
Other recipes you’ll love:
- Vegan Baklava
- Vegan Semolina Cake with Lemon Syrup
- Vegan Tufahije Recipe (Bosnian Walnut Stuffed Poached Apples)
- Thick Italian Vegan Hot Chocolate
- No-Bake Vegan Chocolate Mousse Cake
- Chocolate Orange Cake (Vegan & Gluten-Free)
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.Print
Vegan Sacher Torte (Gluten-Free)
- Prep Time: 10 minutes
- Chill Time: 6 hours
- Cook Time: 1 hour
- Total Time: 7 hour 10 minutes
- Yield: 10-12
A rich and decadent traditional Austrian Sacher torte made vegan and gluten-free. A great dessert to share with family and friends.
- 1 cup / 200g bittersweet vegan chocolate
- 2 cups / 280g gluten-free all purpose flour
- ½ cup / 50g cacao powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- ⅓ cup / 75g cane sugar (organic if in US to make sure it’s vegan)
- 1 cup / 250g apple sauce
- 1¼ cups / 300ml plant milk (I use soy)
- ½ cup + 2 tablespoons / 130ml neutral oil (I use grapeseed or rice bran)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ¾ cup / 200g apricot jam
- Preheat the oven to 180 degrees Celcius (355 degrees Fahrenheit). Grease the sides of a cake tin (23cm / 9-inch) and line the bottom with baking parchment paper.
- Melt the chocolate over a double boiler on low heat. Stirring occasionally to disperse the heat evenly.
- While the is melting, sift the dry ingredients and mix with a whisk.
- In a separate bowl, combine the wet ingredients and whisk well to combine.
- Pour in the wet ingredients into the dry and mix until just combined.
- Pour in the melted chocolate fold in.
- Pour the mixture into the prepared cake pan.
- Place in the oven and bake for 50 minutes to 1 hour. It’s finished when a skewer comes out clean.
- Remove the cake from the oven and let it cool completely in the tin.
- Run your knife around the inside of the pan to release it from the pan. Release the spring, flip the cake so that the bottom is facing up, and remove the parchment paper.
- Once cooled, cut the cake in half with a serrated knife (I use my large bread knife). Rotate the cake as you slice it.
- Remove the top layer carefully. You now have two cakes. Spread the jam on one of one and add the other half on top.
- I find that it’s best to let the cake set even more in the fridge for a few hours before serving.
Hi! I love this recipe but would like to know whether I can use almond flour as gluten-free version? Thanks 🙂
Hi Vesna, I haven’t tried it myself but I don’t think it will hold and it would be too moist with this recipe.
Thank you, so much! I grew up in Belgrade, devouring Sacher torte. I am now a vegan, and I was searching for a vegan Sacher torte recipe when I found your blog. In conclusion, love all creatures and eat cake!
Oh glad to hear Lydia! Hope you enjoy it and Merry Christmas to you too! 🙂
P.S. I hope you don’t mind I posted your torte to Pinterest…
Was thrilled not only to find a GF / vegan torte – that is DIVINE! – but to find your cool website and your walk of life which is big, big inspiration. I look forward to following along and learning.
Made the torte for my son’s birthday and it was loved by even the picky eaters!
Thank you and goodness to you and Michael. <3
Thank you so much! So glad to hear that you all enjoyed it and that you like the website 🙂
Omg this looks delicious! Definitely need to try this recipe
Hope you like it!! 🙂
This looks so squidgy and delicious! I completely agree with you – I prefer cake to be a little bit dense as opposed to light and fluffy. Can’t wait to try this! Thanks 🙂
Hope you love it too Freya! 🙂
I’m hosting friends tonight and was looking for tufahija recepie on my bus ride through Chicago. Then discovered this vegan gem for Sacher torte. Recipe is amazing and I’ll go with the cake tonight, specifically because this made me emotional. I’m from Ljubljana too!
Oh that’s awesome! Nice to hear that 🙂 Did you see we have a recipe for that too? https://heartfultable.com/tufahije/
Hope you and your friends enjoyed it. It’s always even better the next day!