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.