Sachertorte is one of the classics par excellence in my family. My mother has certainly done it a thousand times and I have already ventured one or the other time. Nor does it pass a visit to Vienna without taking home a Sachertorte. That’s why it was absolutely time for me to finally make a vegan version. Just at the thought of it, the water in my mouth runs together.
Vegan Sachertorte – made quickly and delicious for putting in
There was not even a reason for this. Neither a birthday nor an anniversary. I think it was just the desire for an ultra-chocolate cuisinento get in the mood for the upcoming autumn. Not for long, then… No, I don’t even think about it. No, I don’t want to think about wool sweaters and frozen windscreens. We now return to the beginning and think of the Sachertorte.
A bowl and a little patience – Voila!
This vegan sachet cake is a dream, why? You really only need one bowl and less than an hour. This gigantic soul flatterer is finished. Yummy Mummy! Added to this is the fact that this cake is far healthier than most conventional cakes, because:
- I use coconut oil instead of margarine
- Reduce and replace the total amount of oil with apple sauce
- Whole cane sugar replaces white sugar
- Dark, vegan chocolate and raspberry jam replace the classic buttercream fillings (with conventional cakes, because in the Sacher is never buttercream)
Let’s start with this unbelievably great Sachertorte, I wish you a lot of fun baking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
FOR THE CAKE:
- 360 ml unsweetened oat milk or almond milk
- 15 ml Apple cider vinegar
- 307 g unsweetened applesauce
- 120 ml strong cold coffee
- 160 ml Coconut oil melted alternatively frying and baking oil or vegan margarine
- 1 tbspn Bourbon vanilla
- 320 g light spelt flour type 1050 or 630 or gluten-free flour mix
- 266 g Cane sugar
- 96 g Cocoa powder
- 2 tbspn Baking soda
- 1 tbspn Baking powder
- 1/4 tbspn Salt
FOR THE FILLING:
- 140 g Raspberry jam
FOR THE CHOCOLATE GLAZE:
- 200 g dark chocolate coating
- 1 tbspn Coconut oil
- Preheat the oven to 175 degrees and grease 2 baking pans or springters with 20cm diameters with a little coconut oil and dust with cocoa powder (optional). Alternatively, when using a springform pan, cover the bottom with baking paper and grease only the sides lightly.
- Mix the almond or oat milk with the apple cider vinegar in a large baking bowl and set aside for 3 minutes. Add coconut oil, coffee, vanilla and apple sauce and beat frothy with a hand stirrer.360 ml unsweetened oat milk or almond milk, 15 ml Apple cider vinegar, 307 g unsweetened applesauce, 120 ml strong cold coffee, 160 ml Coconut oil melted, 1 tbspn Bourbon vanilla
- Pour a sieve over the bowl, add the flour, sugar, cocoa, soda baking powder and salt and continue stirring until everything is combined to form an even dough.1 tbspn Bourbon vanilla, 320 g light spelt flour type 1050 or 630 or gluten-free flour mix, 266 g Cane sugar, 96 g Cocoa powder, 2 tbspn Baking soda, 1 tbspn Baking powder, 1/4 tbspn Salt
- Divide evenly into the 2 baking pans or springters and bake in the oven for about 25-30 minutes. Use a wooden stick to test whether the cake is ready. Put in the middle of the cake, when it comes out clean, it’s done. Otherwise, bake for a few minutes and test again.
- Remove and allow to cool completely.
- Then remove the cake bottoms from the moulds and sprinkle a bottom on the top with raspberry jam. Put the second floor on top. The surfaces may need to be slightly straightened so that the two cakes sit firmly together.140 g Raspberry jam
- FOR THE CHOCOLATE GLAZE Melt the chocolate glaze carefully over a water bath. Add coconut oil and stir until everything is evenly combined. Cover the cake with the chocolate and let it become firm.200 g dark chocolate coating, 1 tbspn Coconut oil
- Cut into pieces and enjoy. Tastes best with a hot espresso (or an espresso scorretto for adults) or a glass of plant milk.
- Baking tin(s): http://amzn.to/2jj06pq