This Sachertorte is the perfect gluten-free vegan chocolate cake! Moist, light, delicious, the best ever!
Special thank you to Amore di Mona for sponsoring this post.
I think I’ve finally done it, the perfect gluten-free vegan chocolate cake! Moist, light, delicious, the best ever! I have even impressed myself with this bake :)
Sachertorte is one of the most famous chocolate cakes in the world invented in Austria in 1832. The original Sachertorte is a light chocolate cake filled with apricot jam and covered with chocolate icing.
I have kept this recipe as close to an original as possible, replacing the traditional ingredients with wholesome gluten-free and vegan ones and as always reducing the amount of sugar. Except my mum’s apricot jam, that one has fair amount of sugar!
This is the first time I’ve tried chocolate apricot combination, which I love and I think chocolate apricot tart could be pretty amazing too.
I am so grateful for this collaboration with Amore di Mona as I am constantly being challenged to create chocolate gluten-free, vegan and nut-free recipes, not an easy task, that’s for sure, but I love it! Enjoy :)
Sachertorte (gluten-free & vegan)
This Sachertorte is the perfect gluten-free vegan chocolate cake! Moist, light, delicious, the best ever!
Ingredients
- 1/2 cup brown rice flour (70 grams)
- 1/2 cup sunflower seeds (70 grams), ground into flour consistency
- 1/4 cup tapioca flour (30 grams)
- 1/2 cup rapadura sugar (75 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 3 tablespoons ground flaxseed + 9 tablespoons water
- 3 tablespoons water as needed
- 1/3 cup olive oil (80 ml)
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 6-ounce bulk chocolate (3 cubes) or dark vegan chocolate (170 grams)
Filling and coating:
- 6 tablespoons apricot jam
- 3.5-ounce bulk chocolate (2 cubes) or dark vegan chocolate (100 grams)
- 2 tablespoons maple syrup
Instructions
- Mix 3 tablespoons ground flaxseed with 9 tablespoons water and set aside to thicken.
- Preheat the oven to 350 °F (180 °C)
- Grease and line 8" round cake spring form baking tin.
- In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca flour, sugar, baking powder and bicarbonate of soda.
- In a small bowl whisk together flax eggs, olive oil, apple cider vinegar and vanilla.
- Roughly chop the chocolate, place into heatproof bowl and gently melt in a double boiler.
- Add the wet mix to the dry mix and mix until well combined. Add another 3 tablespoons of water as needed.
- Fold in the melted chocolate.
- Spoon the mixture into the cake tin and level out the surface.
- Bake for about 30 minutes or until a cocktail stick comes out with just few crumbs left on.
- Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack.
- Once the cake is completely cooled, carefully cut in half. When it's very fresh it's more fragile, I use cake lifter to carefully transfer the individual layers. Sandwich with generous amount of apricot jam. If your jam is not smooth consistency, blend it so you can use it to coat the cake. Now use brush or spatula and coat the whole cake with a very thin layer of the jam. Leave to set.
- Roughly chop the chocolate for coating, place into heatproof bowl with maple syrup and gently melt in a double boiler. Stir until smooth. Pour over the cake and use spatula to gently smooth the chocolate over the edge and around the side of the cake.
- Leave to set and serve.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 512Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 8mgSodium: 780mgCarbohydrates: 67gFiber: 4gSugar: 37gProtein: 7g
The pictures are stunning! I am not a fan of having jam in the cakes but this one is sooo tempting! Thank you Hana!
Thank you so much Evelina! These days I just tend to use chia jam, but I don’t think it would work well in this recipe. I also wanted to make it close to the original Sachertorte. It is very good :)
At first it looked to me like a brownie, but from what I hear the texture is different. I’m curious enough to try for myself now!
Yes, it’s not a brownie, but it has a lovely moist sponge. Hope you like it :)
Hana, this cake is SO tempting! Do you know if coconut sugar will work?
Thank you.
Hi June, coconut sugar is very similar to rapadura and it will work well in this recipe. Hope you like it :)
Rather than splitting the cake I put the jam on top and then put desiccated coconut on top of this. To cut down on the chocolate I only used 100g but clean forgot to add the sugar. The cake for me was a real hit and I will be doing it this way going forward.
I don’t always have tapioca flour in – what can be used as a substitute?
Hi Lisa, I’m so happy you liked the recipe, thank you so much for your lovely comment. You can use arrowroot instead of tapioca, I tend to use either depending what I have at home. :)
I made it yesterday. It tastes and looks amazing. Thanks for the recipe :)
Thank you so much Tom for coming back and leaving me such lovely comment. So happy that the recipe worked for you and you loved it! :)
I have got to try this! Can I substitute sunflower seeds with something else?
Best regards,
Shara
Hi Sarocha, yes, ground almonds or ground hazelnuts would work really well too. Hope you like it :)
Delicious! Moist and light and rich. Mine came out very fragile though! I definitely wouldn’t have been able to slice in half. I served it as chocolate pudding instead with a chocolate sauce. Very yummy.
Hi Lindsay, thank you for your comment, I always really appreciate your feedback. Maybe try using two tins next time, it should be easier that way. I’ve used a cake lifter to transfer the layers. As I don’t use any binders in my gluten-free mixes the sponge can sometimes be more fragile. I’m really happy you liked it :)
5.In a small bowl whisk together flax eggs, olive oil, apple cider vinegar and vanilla.
What are flax eggs?
Hi Robert, it’s the ground flaxseed mixed with water. Sorry if it’s not clear.
Hi! Was wondering if it’d be okay to sub coconut oil instead of olive oil? As I find it to be very expensive… Thanks!
Hi Lila, yes, you can. You can use melted coconut oil instead of olive oil in any of my recipes. I tend to use olive oil more because it’s easier and I find that it makes the cakes lighter.