Super moist Sachertorte for which you need only 1 bowl and a little patience. You can prepare this vegan Sachertorte in under 60 minutes, without any animal products.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 10Pieces
Calories 475kcal
Ingredients
FOR THE CAKE:
360mlunsweetened oat milk or almond milk
15mlApple cider vinegar
307gunsweetened applesauce
120mlstrong cold coffee
160mlCoconut oil meltedalternatively frying and baking oil or vegan margarine
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.