Vegan Sachertorte

Ingredients

This vegan version of Sachertorte replaces the traditional butter and eggs with plant-based alternatives, such as vegan butter and flax eggs. It also uses almond flour instead of regular flour, which gives the cake a nutty flavor and a denser texture. Additionally, the glaze is made with vegan chocolate and coconut cream instead of regular chocolate and heavy cream. We alse have the original recipe for Sachertorte, so you can check it out.

• 1 cup (240ml) almond milk 1 cup (240ml) almond milk
• 1 tbsp apple cider vinegar 1 tbsp apple cider vinegar
• 1 1/2 cups (180g) almond flour 1 1/2 cups (180g) almond flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (50g) cocoa powder 1/2 cup (50g) cocoa powder
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp baking soda 1/2 tsp baking soda
• 1/2 tsp salt 1/2 tsp salt
• 1/2 cup (120g) vegan butter, softened 1/2 cup (120g) vegan butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 cup (120ml) hot water 1/2 cup (120ml) hot water
• 1/2 cup (120g) vegan chocolate chips 1/2 cup (120g) vegan chocolate chips
• 1/2 cup (120ml) coconut cream 1/2 cup (120ml) coconut cream

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (13g saturated)
• Carbohydrates: 44g (30g sugars)
• Protein: 5g
• Fiber: 5g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
2. 2.
   In a small bowl, mix together the almond milk and apple cider vinegar and set aside.
3. 3.
   In a medium bowl, whisk together the almond flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
4. 4.
   In a large bowl, cream together the vegan butter and sugar until light and fluffy.
5. 5.
   Add the flax eggs and vanilla extract to the butter mixture and mix until well combined.
6. 6.
   Add the dry ingredients to the butter mixture in three parts, alternating with the almond milk mixture, and mix until just combined.
7. 7.
   Stir in the hot water until the batter is smooth.
8. 8.
   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. 9.
   Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    To make the glaze, melt the vegan chocolate chips and coconut cream in a double boiler or in the microwave, stirring until smooth.
11. 11.
    Pour the glaze over the cooled cake, spreading it evenly with a spatula.
12. 12.
    Let the glaze set for at least 30 minutes before serving.

Treat your ingredients with care...

• Almond flour — Make sure to use blanched almond flour, which is finer and lighter than regular almond flour. You can also make your own almond flour by grinding blanched almonds in a food processor until fine.
• Flax eggs — To make flax eggs, mix 2 tbsp of ground flaxseed with 6 tbsp of water and let it sit for 5-10 minutes until it thickens. This will replace the eggs in the recipe and help bind the ingredients together.

Tips & Tricks

• Make sure to use room temperature ingredients, especially the vegan butter, to ensure a smooth and even batter.
• Don't overmix the batter, as this can result in a tough and dense cake.
• Let the cake cool completely before glazing it, as the glaze will melt if the cake is still warm.
• You can add some orange zest or espresso powder to the batter to enhance the chocolate flavor.
• Serve the cake with some vegan whipped cream or fresh berries for a delicious and elegant dessert.

Serving advice

Serve the vegan Sachertorte at room temperature, with a dollop of vegan whipped cream or a scoop of vegan ice cream on top.

Presentation advice

Dust the cake with some cocoa powder or powdered sugar before serving to give it a professional and elegant look.