Vegan Sachertorte: A Delicious Spin on Tradition 🍫

 One of Austria's most iconic desserts, the Sachertorte, dates back to 1832. Created by 16-year-old Franz Sacher for Prince Metternich, this luxurious chocolate cake is traditionally made with a layer of apricot jam and a smooth chocolate glaze. Over time, it has become a symbol of Austrian culinary heritage and a beloved treat worldwide. 

Today, we're giving it a plant-based, oil-free twist while keeping its indulgent essence intact.

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Vegan Sachertorte Recipe

Ingredients

For the Cake:

• 1 ½ cups (180g) oat flour
• ½ cup (50g) almond flour
• ⅓ cup (30g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 1 cup (240ml) plant-based milk (e.g., almond or coconut)
• ¾ cup (150g) erythritol or coconut sugar
• 1 tsp apple cider vinegar
• ½ cup (120g) unsweetened applesauce
• 2 tsp vanilla extract

For the Filling:

• ¾ cup (180g) smooth apricot jam

Optional Decorations:

• Coconut yogurt
• Dried hibiscus
• Chocolate-coated fruit
• Sugar marker for inscription

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Instructions

1. Prepare the Cake Batter:

   • Preheat your oven to 350°F (175°C). Grease a round 9-inch (23 cm) cake pan and line the bottom with parchment paper.
   • In a large bowl, sift together the oat flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
   • In a separate bowl, whisk the plant-based milk, erythritol, apple cider vinegar, applesauce, and vanilla extract. Combine the wet and dry ingredients, mixing until smooth.

2. Bake the Cake:

   • Pour the batter into the prepared pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely before removing it from the pan.

3. Assemble the Sachertorte:

   • Carefully slice the cake in half horizontally. Spread a generous layer of apricot jam over the bottom half, then sandwich the top layer back on. 

4. Decorate:

• Sprinkle the sides with cocoa. 
• Decorate with coconut yogurt, hibiscus, or chocolate-coated fruit. Inscribe the classic "Sacher" with a sugar marker.
• Here are some pictured steps:

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Why You'll Love This Recipe

This vegan Sachertorte retains all the charm of the original with moist cake layers and a tangy jam center. Whether you're celebrating a special occasion or simply treating yourself, this dessert is sure to impress. Plus, it's a healthier take, free from oil and full of plant-based goodness. 

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Optional Twist:

Feel free to make this cake your own! 

Add edible flowers, sprinkle it with cacao nibs, or switch the apricot jam for raspberry or orange if you want a creative variation.

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Thank you for stopping by! I’d love to hear your thoughts on this recipe. Did you try your own twist or keep it classic? Let me know in the comments below. 

Until next time, happy baking! 🧡