How To Make A Vegan Sacher Torte Cake Without Compromising Flavor

Ingredients

[{ "selector": "#anim1", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cake: 150g dark vegan chocolate 100ml plant-based milk (e.g., almond, soy) 100ml vegetable oil 150g granulated sugar 200g all-purpose flour 1 tsp baking powder 1 tsp baking soda Filling And Glaze: 200g apricot jam 150g dark vegan chocolate 100ml coconut cream

Bake Cake

[{ "selector": "#anim2", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Melt chocolate and combine it with milk, oil, and sugar to make cake. Mix the dry ingredients together, stir in the wet, and bake for 40 minutes at 170°C.

Put In The Filling

[{ "selector": "#anim3", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] After the cake has cooled, slice it, cover the outside, and sandwich the layers with heated apricot jam.

Apply Glaze

[{ "selector": "#anim4", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Cover the cake with a silky ganache made of coconut cream and vegan chocolate.

Set

[{ "selector": "#anim5", "keyframes": { "opacity": [0, 1] }, "delay": 0, "duration": 600, "easing": "cubic-bezier(0.4, 0.4, 0.0, 1)", "fill": "both" }] Allow to cool, then serve with vegan whipped cream after chilling.