Vegan Sacher Cake
Indulge in the decadence of this Vegan Sacher Cake, a plant-based twist on the classic Viennese dessert. This recipe captures the signature features of the traditional treat, including layers of moist chocolate cake and a glossy coat of dark chocolate glaze, all while being fully dairy- and egg-free. Apricot jam adds a sweet and tangy contrast to the rich cocoa flavor, while the coconut cream lends a luxurious texture to the ganache topping. Perfect for special occasions or as an elegant dessert centerpiece, this beloved cake is easy to prepare and sure to impress. Tailored for chocolate lovers and vegan food enthusiasts alike, this recipe delivers a crowd-pleasing indulgence that everyone can enjoy.
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 60 g Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- 0.5 tsp Salt
- 240 ml Soy milk
- 1 tbsp Apple cider vinegar
- 150 g Granulated sugar
- 80 ml Canola oil
- 1 tsp Vanilla extract
- 200 g Apricot jam
- 150 g Dark chocolate (vegan)
- 120 ml Coconut cream
Instructions
Preheat your oven to 180°C (350°F). Grease and line the bottom of an 8-inch round cake pan with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the soy milk and apple cider vinegar. Let it sit for a few minutes to curdle.
Add the sugar, canola oil, and vanilla extract to the curdled soy milk. Whisk until well combined.
Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is cool, slice it horizontally to create two even layers.
Spread a layer of apricot jam evenly over the bottom layer, then place the top layer of the cake over it.
In a small saucepan, heat the coconut cream over medium heat until it begins to simmer. Remove from heat.
Add the chopped dark chocolate to the hot coconut cream. Let it sit for a few minutes, then stir until smooth and glossy.
Pour the chocolate glaze over the cake, allowing it to drip down the sides for an even coating.
Let the glaze set at room temperature for about 30 minutes before serving.
Serve the vegan Sacher cake at room temperature with a side of vegan whipped cream or fresh berries if desired.
Nutrition Facts
Calories |
3989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.5 g | 202% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 22.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 631.6 g | 230% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 417.4 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 440 mg | 34% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2741 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.
