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Murielle Banackissa
Spiced Sachertorte Cake on a plate

Spiced Sachertore

Print recipe
Winter, Christmas/Thanksgiving, Valentine’s Day, Canadian inspired, Veganized Childhood Classics
NF
1 hour 45 mins Prep: 15 mins Cook: 50 mins Resting Time: 40 mins
Serves 10

Spiced with warming spices like cinnamon, ginger, and nutmeg, this festive cake features a chocolatey sponge, a silky sweet apricot jam and a rich dark chocolate ganache, making it a perfect cake to serve up your guests this holiday season.

Ingredients Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Common Questions & Swaps

Ingredients

Cake

  • 1 3/4 cups all-purpose flour
  • 3/4 cup organic cane sugar
  • 1/2 cup Dutch processed cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened soy milk
  • 1 300g pack silken tofu
  • 1/4 cup neutral oil (such as avocado or canola)
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Filling and Ganache

  • 6 tbsp apricot jam
  • 1 100g bar of dark chocolate , chopped
  • 1/2 cup + 2 tbsp full fat coconut milk
  • Toasted sliced almonds , for decorating

Recipe

  1. Step 1

    Preheat the oven to 350ºF and grease a 8-inch cake pan with cooking spray.

  2. Step 2

    In a large bowl, whisk together the flour, sugar, cocoa, baking soda, cinnamon, ginger, nutmeg, and sea salt.

  3. Step 3

    In a high speed blender, blend together the soy milk, silken tofu, oil, apple cider vinegar, and vanilla extract until smooth. Pour into the bowl with the dry ingredients and whisk until no white streaks remain.

  4. Step 4

    Transfer into the greased pan and smooth the top.

  5. Step 5

    Bake for 45-50 minutes or until a toothpick comes out clean when inserted.

  6. Step 6

    Let cool for 10 minutes. Remove the cake from the pan before cutting it in half and spreading the apricot jam onto the bottom half.

  7. Step 7

    Melt together over a double broiler the dark chocolate and coconut milk.

  8. Step 8

    Pour over the cake. Allow to set for 30 minutes before decorating with sliced almonds. Enjoy!

  9. Step 9

    Store in the fridge in an airtight container for up to 3 days.

Common Questions & Swaps

  • Can I use another kind of flour? I have personally not tested this recipe with other flours yet, but I think that Bob's Red Mill gluten-free 1 to 1 baking flour would work great here.
  • Can I substitute the sugar with another sweetener? I cannot certify that other sweeteners will work equally well here.
  • Can I replace the soy milk? Yes, you can replace it with any other unsweetened plant based milk in a carton (do not use full fat coconut milk from a can).
  • Can I use firm tofu? No silken tofu is a must here.
  • Can I replace the coconut milk int he ganache with another plant based milk? In this case, you actually need full fat coconut milk to ensure the ganache holds nicely and is rich and creamy.
  • I like to use 70% dark chocolate for this specific ganache. 
Spiced Sachertorte Cake on a plate
Spiced Sachertorte Cake on a plate
Spiced Sachertorte Cake on a wooden stand
Spiced Sachertorte Cake on a plate