Thank you to Hana from Nirvana Cakery, for developing another delicious, vegan, and allergen free version of a classic recipe using our Gourmet Dark Chocolate Bulk Bar.
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 :)
Much Love Hxx
SACHERTORTE (GLUTEN-FREE & VEGAN)
Author: Hana, Nirvana Cakery
Serves: 8" cake
70g brown rice flour (1/2 cup)
70g sunflower seeds (1/2 cup), ground into flour consistency
30g tapioca flour (1/4 cup)
75g rapadura sugar (1/2 cup)
1tsp baking powder
1tsp bicarbonate of soda
3tbsp ground flaxseed + 9tbsp water
3tbsp water as needed
80ml olive oil (1/3 cup)
2tsp apple cider vinegar
1tsp vanilla extract
170g Amore di Mona bulk chocolate (3 cubes) or dark vegan chocolate (6oz)
Filling and coating:
6tbsp apricot jam
100g Amore di Mona bulk chocolate (2 cubes) or dark vegan chocolate (3.5oz)
Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.
Preheat the oven to 180°C (350F)
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 3tbsp 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 and gently melt in a double boiler or microwave. 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.