1 1/2 cups (500g) apricot jam (approximately 1 jar)
1 cup (100g) dark chocolate, broken into chunks
1/4 cup (50g) sugar
1/8 cup (30ml) water
**Kitchen equipment**
Mixing bowl
Measuring cups and spoons
Cake pan
Oven
Microwave
**INSTRUCTIONS**
1. Preheat the oven to 350F (180C).
2. Combine flour, cocoa powder, and sugar in a mixing bowl, leaving a well in the centre.
3. In a separate container, mix your baking soda and vinegar, then add this to the dry ingredients.
4. Pour the non-dairy milk and oil into the well, and mix.
5. Pour the cake batter into a cake pan, and bake until a test knife comes out clean, roughly 15-20 minutes. Alternatively, if you have two cake pans, you can make two cakes, and bake for slightly less time.
6. Remove the cake from the oven and let cool for another 15-20 minutes.
7. While the cake is cooling, prepare your jam filling. Put your jam in a microwave safe container and microwave for 15 seconds to soften it.
8. Slice your cake in half horizontally to create two layers. Set the top layer aside, and spread the jam on the top of the bottom layer. Replace the top layer on the cake, and cover the top and sides of the cake with the remaining jam. Let this settle and cool for roughly ten minutes. If you made two cakes, use one cake as the bottom layer, and one as the top. No slicing needed.
9. While the jam is settling, prepare your chocolate glaze. Place the chocolate, water, and sugar in a microwave safe container and microwave for 30-45 seconds, or until the chocolate is smooth and melted. Stir until the chocolate is completed melted, and you have a thick – but still spreadable – glaze.
10. Pour the glaze on the cake, using a spoon to spread it along the entire surface of the cake.
11. Set aside to cool and harden, and serve with vegan whipped cream.
1 Comment
I’m doing a project where I find a food from every country and vegan-ify it. Today’s recipe comes from Austria – Sachertorte! I wrote a description [here](https://jannekeparrish.com/around-the-world-in-vegan-ways/vegan-sachertorte-austria), but the full recipe is also below. Enjoy!
**INGREDIENTS**
**Cake**
1 1/2 cups (190g) flour
1/2 cup (50g) cocoa powder
3/4 cup (150g) sugar
3/4 cup (180ml) non-dairy milk
1/4 cup (60ml) vegetable oil
1 tsp baking soda
1 tbsp vinegar
**Glaze**
1 1/2 cups (500g) apricot jam (approximately 1 jar)
1 cup (100g) dark chocolate, broken into chunks
1/4 cup (50g) sugar
1/8 cup (30ml) water
**Kitchen equipment**
Mixing bowl
Measuring cups and spoons
Cake pan
Oven
Microwave
**INSTRUCTIONS**
1. Preheat the oven to 350F (180C).
2. Combine flour, cocoa powder, and sugar in a mixing bowl, leaving a well in the centre.
3. In a separate container, mix your baking soda and vinegar, then add this to the dry ingredients.
4. Pour the non-dairy milk and oil into the well, and mix.
5. Pour the cake batter into a cake pan, and bake until a test knife comes out clean, roughly 15-20 minutes. Alternatively, if you have two cake pans, you can make two cakes, and bake for slightly less time.
6. Remove the cake from the oven and let cool for another 15-20 minutes.
7. While the cake is cooling, prepare your jam filling. Put your jam in a microwave safe container and microwave for 15 seconds to soften it.
8. Slice your cake in half horizontally to create two layers. Set the top layer aside, and spread the jam on the top of the bottom layer.
Replace the top layer on the cake, and cover the top and sides of the cake with the remaining jam. Let this settle and cool for roughly ten minutes. If you made two cakes, use one cake as the bottom layer, and one as the top. No slicing needed.
9. While the jam is settling, prepare your chocolate glaze. Place the chocolate, water, and sugar in a microwave safe container and microwave for 30-45 seconds, or until the chocolate is smooth and melted. Stir until the chocolate is completed melted, and you have a thick – but still spreadable – glaze.
10. Pour the glaze on the cake, using a spoon to spread it along the entire surface of the cake.
11. Set aside to cool and harden, and serve with vegan whipped cream.