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.
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.
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- Prep Time: 40 mins Yield: two layer 6" cake
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
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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.
- 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!
