Vegan Sacher Cake
How do you make vegan Sacher cake?
Prepare two sponge cakes by mixing water, oil, and sugar with sifted flour, cocoa, and baking powder; bake at 180°C for 35–40 minutes. Once cool, spread apricot jam over the first layer and cover with the second. Coat the whole cake with a ganache made from warm plant-based cream and melted chocolate.
Sacher cake was invented in 1832 by a young pastry chef from Vienna, Franz Sacher. Today there are thousands of variations: taller, shorter, mini portions, and more. But one thing unites them all: we are chocolate lovers. This recipe is the vegan version, and it has nothing to envy from the original.
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Servings: For 1 cake layer (make 2) 22 cm pan
Ingredients
- 200 g type 0 or 00 all-purpose flour
- 20 g unsweetened cocoa powder
- 16 g instant baking powder for sweets
- 250 ml water
- 50 ml sunflower vegetable oil
- 150 g cane sugar
- Pinch of salt
- 200 ml whipping cream
Instructions
Repeat all the following steps twice, because we need to bake two cake layers. In a large bowl, pour in the water, oil, and sugar.
Stir very well so the sugar dissolves completely.
In another bowl, sift all the dry ingredients: flour, unsweetened cocoa powder, baking powder for sweets, and the pinch of salt. Mix.
Gradually add the dry ingredients to the bowl with the liquids.
Beat very well until there are no lumps in the mixture.
Grease a 22 cm pan and pour in the mixture.
Bake each cake layer at 180°C (350°F). If your oven is large, you can bake both layers at the same time for 35–40 minutes; do the toothpick test before removing from the oven. Take them out and let rest for 10 minutes before unmolding. Let cool completely.
Once the layers are cool, place the whipping cream in a small saucepan over medium-low heat. Once warm, add the chocolate in pieces and stir.
Meanwhile, spread the apricot jam over the first cake layer.
Place the second cake layer on top.
Mix the cream and chocolate perfectly so they are fully blended.
Spread the glaze evenly over the cake.
Let it set, and if desired, write Vegan Sacher on top. Enjoy this exquisite cake.
Enjoy your meal!
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- 200 g type 0 or 00 all-purpose flour
- 20 g unsweetened cocoa powder
- 16 g instant baking powder for sweets
- 250 ml water
- 50 ml sunflower vegetable oil
- 150 g cane sugar
- Pinch of salt
- 200 ml whipping cream