Make this Vegan Sachertorte cake and eat it too.
The Vegan Sachertorte…sounds sinful doesn’t it?
Because you can feel sinful without actually committing a sin. That’s where this cake comes in.
Usually my recipes on here avoid any kind of refined sugar or flours, but you have to make an exception every now and then. I’m not telling you this is a health food because it’s vegan. But I want you to know that while eating whole, unprocessed, plant foods most of the time, you definitely can have the decadent chocolate cake that you’ve always loved, even if you go plant-based. And, it’s definitely a lot better than the traditional Sachertorte recipe that has 6 eggs and lots of butter. SO YES. Make this for a special occasion!
This dense chocolate cake that used to consist of lots of eggs and butter was staple at every birthday before going vegan. And, I’m not going to lie, it was SO delicious.
One of my Mom’s specialties.
From spending years in Europe (competing on the World Cup Freestyle circuit in the 70s- go Mom), my Mom picked up some pretty mean skills in the kitchen when it came to European desserts. Hence, her nickname on the street is now the ‘Dessert Queen’ (you wouldn’t guess it by looking at her). Since she made the switch to the plant-based lifestyle, she was a bit confused about what to make for birthdays, New Years, Christmas and well, you know… those times that Sachertorte and Tarté Tatin were an absolute must to wow people’s taste buds après dinner.
Well folks, we have proven today that as vegans we CAN make this cake AND eat it too.
Not only is it veganized… but it’s easier, less time consuming, better for us, and tastes just as good, if not even better than the original chocolate sachertorte!
It’s dense. It’s sultry. It’s chocolate-y… oooo is it ever chocolate-y. It’s easy. It’s … just something you need to devour at the next birthday party.
The ganache on top is the easiest thing you might ever make, but your friend’s won’t believe it.
For the layer between, we used my Mama’s famous Holiday marmalade, but feel free to use your favourite jam or anything you have kickin’ around the fridge.
If you make this, I’d love to see your creation!
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- 1½ cups all purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 1 tbsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp vanilla extract
- 1 tbsp balsamic vinegar
- 1 cup cold water
- ½ cup marmalade or jam
- (br) Ganache (chocolate sauce):
- ⅔ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2-3 tbsp water
- Preheat oven to 350°F
- Cover the bottom of an 8" spring form round cake pan with a cut circle of parchment paper.
- In a large mixing bowl, or kitchen aid, whisk together first 7 ingredients (until the salt)
- Form 2 wells in the mixture, and fill one with the vanilla, and one with the balsamic vinegar. Then, pour water over everything.
- Mix until everything is moist. A few little bumps are fine.
- Pour the batter into your cake pan.
- Bake for 30-35 minutes (stick a tooth pick in the centre of the cake and it should come out clean)
- Cool in the pan for 5-10 minutes.
- Use a spatula to make sure the sides of the cake aren't stuck to your pan. Place a serving plate upside down on the pan, and flip it. Now your cake is on the serving plate ready to make pretty.
- Spread a layer of jam or marmalade over the top.
- Place the cake in the fridge for a few minutes while you make the ganache.
- Make the ganache by whisking together the powdered cocoa and powdered sugar in a bowl. Then add water and stir to make a thick glaze.
- Spread the glaze over the jam layer, allowing some to drip over the sides (drooooool).
- Chill in the fridge for 10 minutes for ganache to solidify
- To finish it off, place a paper stencil in the middle of the cake (like a star), and sprinkle powdered sugar over the whole thing through a sieve. Remove the stencil carefully, and serve!