Sacher Torte

Sacher Torte {Gluten-Free, Vegan, Refined Sugar-Free}

4.6 from 11 reviews

Layers of moist chocolate gluten-free cake with apricot jam sandwiched between. Vegan and refined sugar-free.



  • 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:

Chocolate Frosting:

Optional Toppings:

  • cacao nibs, dried mulberries, chopped or shaved chocolate, etc.


  1. Preheat the oven to 350F. Grease two round cake pans and line the bottoms with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Prepare the apricot jam as according to the directions in this recipe.
  5. 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.
  6. 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!