Dairy-Free Sacher Cake
Indulge in pure decadence with this Dairy-Free Sacher Cake, a plant-based twist on the classic Viennese dessert. Perfectly moist and rich, this chocolate cake is layered with tangy apricot jam and topped with a glossy dairy-free chocolate glaze, offering a delightful balance of bitter, sweet, and fruity flavors. Using brewed coffee and melted coconut oil in the batter ensures depth and tenderness, while unsweetened applesauce adds natural moisture without dairy. This recipe caters to those avoiding dairy while maintaining the sophistication of a traditional Sacher Cake. With its elegant presentation and harmonious taste, it's an ideal dessert for special occasions or indulgent evenings at home. Whether you're vegan, lactose-intolerant, or simply seeking refined dessert options, this dairy-free beauty is guaranteed to impress.
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Recipe Information
Ingredients
- 180 grams all-purpose flour
- 45 grams cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 100 grams dairy-free dark chocolate, chopped
- 180 milliliters brewed coffee, hot
- 120 milliliters coconut oil, melted
- 200 grams cane sugar
- 120 milliliters unsweetened applesauce
- 1 teaspoon vanilla extract
- 150 grams apricot jam
- 150 grams dairy-free dark chocolate, for glaze
- 100 milliliters coconut cream
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Place the chopped dairy-free dark chocolate in a heatproof bowl and pour the hot brewed coffee over it. Let it sit for 2 minutes, then stir until smooth and fully melted.
In a large mixing bowl, combine the melted coconut oil, cane sugar, applesauce, and vanilla extract. Mix until well combined.
Stir the melted chocolate mixture into the wet ingredients and mix thoroughly.
Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once the cake is cooled, slice it horizontally into two even layers.
Spread the apricot jam evenly over the bottom layer, then place the top layer back on.
For the chocolate glaze, heat the dairy-free dark chocolate, coconut cream, and maple syrup in a small saucepan over low heat, stirring constantly until smooth and glossy.
Pour the glaze over the top of the cake, allowing it to drip down the sides, and spread it evenly with a spatula.
Let the glaze set for at least 30 minutes before slicing and serving.
Nutrition Facts
Calories |
4824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.4 g | 303% | |
| Saturated Fat | 173.1 g | 865% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2590 mg | 113% | |
| Total Carbohydrate | 681.1 g | 248% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 473.6 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 2730 mg | 58% | |
*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.
