A gluten-free, vegan, and refined sugar-free sacher torte {or sachertorte} has been on my mind for some time now. It just happens to be one of my favorite classic cakes — chocolate and apricots make one amazing flavor pairing. Someone recently shared an old recipe of theirs for chocolate apricot balls and it seemed like a new and genius idea to combine those two flavors — it sounded delicious and I was curious why I haven’t tried that before. And then I realized I did actually try chocolate and apricots together in sacher torte — one of my favorite cakes of old. And then I wondered why I haven’t made an allergy-friendly one yet for the blog… So it’s been on my mind for some time and I just never got around to executing it until recently.
This is one of those recipes I visualized in my mind the moment I thought of making it. In case you’re wondering, that’s sort of how my creative process works a lot of the time. I see or think of a dessert concept I like and it usually just has to come together in my mind — I instantly see what ingredients I’ll be using, how I’d adapt certain classic things, and how I’d tackle the trickier issues. If I get excited enough, I run to the kitchen and knock out a dessert like that in an instant. That’s how some of my best creations get made. In this case, because it involved a longer baking process and I had no access to the kitchen it just sort of got shelved and then forgotten… Well, forgotten it is no longer! :)
This cake turned out to be everything I like about sacher — a good moist and sturdy chocolate cake, with a nice chocolate apricot frosting, and of course the delicious apricot jam filling. It looks taller than a traditional sacher torte, but that’s because I made it as a 6″ cake. If you want a more classic look, double the recipe and make in a 9″ pan.
My favorite part of this cake though was being able to rebuild the cake from the bottom up into a dessert that is truly gluten-free, dairy-free, egg-free, and completely refined sugar-free without sacrificing the look or flavor. The jam and frosting was perhaps the trickiest part because apricot jam that is not full of sugar is extremely hard to find. That is how this raw apricot jam recipe was born — make it in just minutes and enjoy it in this cake without worrying about the white sugar overload from the commercial spread options. I also then incorporated it into the frosting, which added in a lot of flavor and cut out on some of the heavier oil ingredients. I’m so pleased with how that aspect turned out all-around.
Sacher Torte
Prep Time: 40 mins- Total Time: 40 mins
Yield: two layer 6" cake
Print Recipe
Pin RecipeDescription
Layers of moist chocolate gluten-free cake with apricot jam sandwiched between. Vegan and refined sugar-free.
Ingredients
Cake:
- ½ cup brown rice flour
- ½ cup cacao or cocoa powder
- 6 tbsp tapioca starch
- 6 tbsp sweet sticky rice flour {aka glutinous rice flour or mochi/mochiko flour}
- ½ tsp guar gum
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup applesauce
- 1 cup maple syrup {or agave, etc.}
- 1 tbsp pure vanilla extract
- ½ cup olive oil {or melted non-dairy butter or any cooking oil of your choice}
- ½ cup water
Apricot Jam:
- 1 batch of this raw apricot jam
Chocolate Frosting:
- 1½ cups of the apricot jam
- ½ cup olive oil {or cooking oil of your choice or melted non-dairy butter}
- ½ cup maple syrup {or agave, etc.}
- 1/2 cup cacao or cocoa powder
- 1 tsp pure vanilla extract
- 1 tsp salt
Optional Toppings:
- cacao nibs, dried mulberries, chopped or shaved chocolate, etc.
Instructions
- Preheat the oven to 350F. Grease two round cake pans and line the bottoms with parchment paper. Set aside.
- Mix brown rice flour, cocoa powder, tapioca, sweet sticky rice flour, guar gum, baking soda, and salt in a large mixing bowl. Add in all remaining cake ingredients and and mix with a mixer to combine everything thoroughly.
- Transfer batter into prepared cake pan. Tap the pan on the counter lightly to eliminate any air bubbles. Bake in a pre-heated oven for approximately 25 minutes {until a skewer inserted down the center comes out dry}. Remove from oven and chill on a cooling rack for 10 minutes. Carefully flip the cake out onto the cooling rack and allow to cool completely.
- Prepare the apricot jam as according to the directions in this recipe.
- Once the cake is completely cool, place one of the cake layers on your serving plate. Spread half of the jam mixture on top and cover with the second cake layer.
- Place remaining apricot jam and all the other chocolate frosting ingredients into a blender and blend into a smooth frosting. This will make a thick chocolate frosting. If you want it runnier, add more oil. Frost the cake and decorate with any desired toppings. Place in the fridge for about an hour to set a little and enjoy!
♥ Audrey
Could I use Zanthan gum instead of guar gum in this recipe?
Audrey! Tell me please, can I use coconut oil or cocoa butter?
Hi Irina. I think coconut oil will work well here. Just keep in mind that all ingredients will need to be at room temperature before you start blending / mixing (so the coconut oil doesn’t harden in the bowl / blender. Otherwise I think you’re good to go :)
This is hands down the best dessert I’ve ever eaten in my life! I can say shamelessly that it surpasses any dessert I’ve tasted in any restaurant. It’s so rich, yet not sickingly sweet, it’s just PERFECT! I do have to adapt it to make it FODMAP friendly, so when I make it I use marmalade instead of apricot jam and it’s DELICIOUS!
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This + marmalade sounds absolutely amazing. Thanks so much for sharing and I’m glad you enjoyed it. I was blown away by the photo you shared of it on Instagram :)
Can you use. Gluten Free baking mix instead of all the different flours- can’t find them. Thanks!
Hi Kay, I think the sweet sticky rice flour (glutinous flour) is essential to this recipe, and most baking mixes I know of here don’t contain it (apart from some of Pamela’s flours) — this flour adds a lot of “springiness” to the cake. I haven’t tried making it with a mix, so it’s hard to give a blanked answer, but if I had to go that route I’d look for a blend that incorporates sweet sticky rice flour for best results.
Hello, Your cake looks absolutely stunning and mouthwatering. I was just wondering, how can this be called gluten free if you’re using sweet sticky rice flour {aka glutinous rice flour or mochi/mochiko flour}?
I’d love to make this cake, but need to be totally gluten free. So I thank you in advance for either educating me or providing a substitute. ;D
Hi Maria. Glutinous rice flour doesn’t contain any gluten in it — it’s a gluten-free flour made from rice only. So you’re safe there :)
Hi, I love your blog! I made this cake tonight. The cake had the perfect consistently and was great.
Thanks for sharing this recipe. The taste and texture are excellent
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Hi Neha, thank you so much for the lovely feedback! I’m so happy the cake worked out well for you. It’s an older recipe but still one of my go-to’s for birthdays and treating friends, etc., especially because it goes over really well with the non gluten-free crowd :)
What can I substitute guar gum with?
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Another binder, like xantham gum would work best (a straight one for one substitution). You can also try some psyllium husk powder, but you’d need to experiment to find the right quantity.
Hi Audrey,
I tried the Gluten Free Sacher torte as a Cherry Chocolate cake and worked well. Had to double the dough as had difficulties filling two 6″ pans with the original recipe amounts (or they would have looked like pan cakes) but doubling the dough no problems.
Is there a reason you are using tablespoons for some and not cup measurements for all?
Thanks for a great recipe
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Aw, so happy you liked it — it sounds lovely as a cherry chocolate cake! Thank you so much for sharing.
I know 6 tbsp is 1/4 cup + 2 tbsp, but I find that kind of long-looking when written out as compared to just 6 tbsp, and if I’m already going to get that tablespoon dirty I may as well just use it for that portion of the recipe and not have to wash out the 1/4 cup measuring cup as well. It’s really just a lazy preference though :)
Amazing recipe Audrey! I plan on making it for my bf’s birthday. Question – how far in advance can I make it? Is it fine to make Thursday evening and consume Saturday afternoon?
Hi Silviya. That should be fine. I think making it on Friday would be more ideal though so it’s fresher. Enjoy it! :)
My wife made this cake for me for my 21st birthday, and it was the best cake she’s ever made! I’m going to finish it in one day it’s that good! I love it so much! It’s hard to find recipes that really work when you’re vegan and gluten free, but not anymore! (:
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Oh, I am so so happy to hear that! That’s the best feeling — knowing people can enjoy cake without feeling restricted or missing out. Hm, since this one worked well for you, you might want to try this Texas Sheet Cake next — it’s very similar, and is everyone’s favorite. Thank you very much for the feedback! Made my morning :)
It looks divine! I love that the cake is smaller but higher, it looks so fancy! :D
Your version looks actually much better than most the Sachertorten one can buy around here.
Thanks so much, Bianca! Glad to hear it sort of resembles an authentic sachertorten then :)
I never though sacher torte could get so healthy Audrey! This looks delicious and I definitely am wishing for a slice to compare to the traditional x
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Thanks Thalia ♥ I’m sure one day you’ll make a quirky and sophisticated sacher torte I’ll be admiring as well :)
Audrey, you are hands down my baking hero! Holy crap. You prove that gluten free vegan cakes are beautiful and amazing. Wow!!
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Thanks so much, Chrysta! Appreciate it ♥
Looks so beautiful and chocolatey Audrey and well, you know I love chocolate!! I love all that silky smooth chocolate frosting! I just want to take a dive in it. Bravo my friend!!!
Thanks Brandi! ♥ The frosting was my favorite part :)
What a gorgeous cake! I’ve never tried a sacher torte, but I think I will have to sometime :)
Would you believe I have never had a sacher torrte before? As often as I see them floating around, I see that am missing out on something! Next stop…some cute 6″ pans!
What?!?! Seriously? You’ve got to try some sometime, Tessa! Chocolate and apricots are amazing together. And if you’re strapped for time, maybe just dip some dried apricots in melted chocolate and call it a day — I know you’ll love it ;)
Oh wow if anyone could healthify sacher torte it would be you Audrey! This looks absolutely delicious!!
Thanks so much, Krystal :)
looks gorgeous !!
Thank you, Richa! <3
cant even express how decadent this looks! Amazing Audrey. I would pay for you to come and make this torte for a special occasion!
Thank you, Amanda! <3 I'll make dessert if you make me one of your amazing colorful fresh meals :)
Your recipes always make me so hungry! I think I could even just eat the frosting without the cake. ;)
Ahem… I sort of did. A double batch of it… Just recipe testing, you know ;)
Haha. Good job. ;)
What an incredible cake Audrey you are the frosting queen…I love how smooth it is and that thick layer of apricot jam is swoon worthy. I once added jam into a frosting recipe as well and loved the fruitiness. It was a chocolate hazelnut buckwheat cake with raspberry filling and chocolate raspberry ganache which I made for NYE and which still hasn’t made it on the blog…lol. you’ve inspired me to remake it and post it. Anyhow, can you come over and ice it for me though??
Hehe, thanks pal. A good cake turner is your friend ;) I’m actually terrible at frosting cakes! It’s terrifying each and every time, believe it or not. I’ve been meaning to make a chocolate raspberry ganache recipe for the blog for some time too now — it’s so good. Can’t wait to see your cake! <3
Another gorgeous recipe, Audrey! Love the thought of apricot jam with chocolate – MMMMMmmmm!
~jules
https://gfjules.com/
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Thanks Jules! ♥
This cake is stunning! I also love that you added the jam to the frosting. I’m not very familiar with gluten free baking, but this cake is a must try!
Thanks Melissa. This was my first time adding jam into the chocolate frosting. I’ve heard of people doing it but never tried it myself. Worked a treat though ♥
This cake is a gorgeous chocolate masterpiece!! WOW! Now I see the delicious destiny of that apricot jam. I was expecting the jam filling layer, but the jam in the chocolate frosting surprised me! It sounds awesome: chocolatey with an undertone of fruit <3
Thanks Natalie. And yes, the jam in the chocolate frosting was amazing — I envision lots of possibilities with that idea in the future ;)
Hi Audery,
I think you’ve forgotton to add ‘chocolate’ to the ‘Chocolate frosting ingredients’ :)
Yes, thanks so much! I just realized that and fixed it.
I think you missed something in this recipe…the chocolate frosting doesn’t have anything chocolate or brown in the ingredients!?
Oh, sorry Jennifer — that’s a mistake. Adding the chocolate into the chocolate frosting now — thanks for the catch!
O wow! This is a stunning cake! I can only imagine the flavors of chocolate and apricot together! O sounds lovely!
I’m like you! When crafting a recipe, it all comes together in the mind first. I can see it all there and exactly what I need to make it happen!
Glad you can relate, Rebecca :) And I think you’d definitely love chocolate and apricots. Maybe next mug cake? ;)
This looks absolutely divine, Audrey! I couldn’t wait to finally see this recipe – I’ve been so excited! It sounds sooo delicious! I absolutely love the combination of chocolate and apricots, so I can’t wait to try this! :)
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Thanks so much! Sorry it took me a while to share after showing the little sneak peek — things got a little busy… But it’s finally up in all its chocolate + apricot glory :)
This looks INSANELY good and amazing – I just want to drive right in, except it’s so pretty I would probably just stare at it in real life for an hour or so. I love the subtle toppings, that ridiculously smooth frosting and the thick apricot layer. YUM.
Thanks so much, Margaux! I’m still looking forward to trying out a melk tert one day by the way — haven’t forgotten your suggestion from a while back :)
Yay! I saw a melktert trifle yesterday for the first time and my mind was blown away – once you get the amazing creamy cinnamon texture down you can pretty much do anything with it :D
Oh, that sounds wonderful too! :)
Oh yes please! Great that you stuck to the original apricot jam version – mostly I see people putting in currant jelly or something :)
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Oh, really? I’ve never seen a currant jelly version — it actually sounds quite interesting though :)