Yes! Here it finally is: THE vegan sachertorte recipe you’ve been looking for. No more words needed.
Serves about 30 (one baking tray, about 20×30 cm)
- 250 g spelt flour
- 200 g wholemeal spelt flour (or normal spelt flour)
- 50 g cocoa powder
- 300 g brown sugar
- 20 g baking powder
- 500 ml water (if using only normal spelt flour, reduce to 450 ml)
- 100 g oil
- 100 ml vegan milk
- 100 g dark chocolate
- 250 g apricot jam (or any other jam, if you don’t care about “original” sacher)
Preheat the oven to 180° C (350° F). Line a baking tray with baking paper. In a large bowl, mix the dry ingredients. Add water and oil and pour the mixture on the baking tray. Bake for 30 minutes until a toothpick inserted in the cake comes out dry.
Meanwhile prepare the ganache. Chop the chocolate. In a small pot, bring the milk to a boil and add the chocolate. Let it stand for about a minute, until the chocolate has become soft. Stir until you have a nice, shiny, ganache.
Cut the cake in half and spread the jam on the cake. Cover with the upper part of the cake and spread the ganache on top of it. Keep in a cool place for about an hour or until the ganache has dried.