Om Bla Bla

Vegan Sachertorte Recipe

Name: Vegan Sachertorte Recipe
Prep time: 30 min
Total time: 90 min
Ingredients: For the cake:; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 cup non-dairy milk; 1 tsp apple cider vinegar; 3/4 cup granulated sugar; 1/3 cup vegetable oil; 2 tsp vanilla extract; For the filling and glaze:; 1 cup apricot jam; 1/4 cup water; 8 oz vegan chocolate chips; 1/2 cup unsweetened non-dairy milk; 2 tbsp vegan butter

Austrian Cuisine Diet Vegan

How to make Vegan Sachertorte ?

Preparation Time: 30 minutes
Cooking Time: 45 minutes
Serve: 12

Ingredients for Vegan Sachertorte Recipe

#	Ingredients
1.	For the cake:
2.	1 1/2 cups all-purpose flour
3.	1/2 cup unsweetened cocoa powder
4.	1 tsp baking soda
5.	1/2 tsp baking powder
6.	1/4 tsp salt
7.	1 cup non-dairy milk
8.	1 tsp apple cider vinegar
9.	3/4 cup granulated sugar
10.	1/3 cup vegetable oil
11.	2 tsp vanilla extract
12.	For the filling and glaze:
13.	1 cup apricot jam
14.	1/4 cup water
15.	8 oz vegan chocolate chips
16.	1/2 cup unsweetened non-dairy milk
17.	2 tbsp vegan butter

Steps of Vegan Sachertorte Recipe

#	Steps
1.	Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
2.	In a small bowl, mix together the non-dairy milk and apple cider vinegar. Set aside to curdle.
3.	In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4.	In a large mixing bowl, whisk together the curdled non-dairy milk, granulated sugar, vegetable oil, and vanilla extract until well combined.
5.	Add the dry ingredients to the wet ingredients and mix until just combined.
6.	Pour the batter into the prepared cake pan and smooth out the top with a spatula.
7.	Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8.	Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and let it cool completely on a wire rack.
9.	In a small saucepan, heat the apricot jam and water over medium heat until the jam has melted.
10.	Cut the cake horizontally in half to create two even layers.
11.	Brush the bottom layer with the melted apricot jam, then place the top layer back on top.
12.	In a heat-proof bowl, combine the vegan chocolate chips, non-dairy milk, and vegan butter. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
13.	Pour the chocolate glaze over the top of the cake, spreading it out evenly with a spatula.
14.	Let the glaze set for at least 30 minutes before slicing and serving.

Tips:

Be sure to use a good-quality vegan chocolate for the glaze, as it will make a big difference in the final taste of the cake.
You can substitute any flavor of jam for the apricot jam, depending on your preferences.
If you want to make the cake in advance, you can bake the cake and make the glaze ahead of time, then assemble and glaze the cake just before serving.