Comments on: Vegan Sachertorte

By: Zoey Zhang

Zoey Zhang — Sat, 05 Nov 2022 10:47:50 +0000

Hi, I really enjoyed this cake. The recipe is very balanced. It is so smart to use silken tofu to give a more moisturized and smooth texture. Although I think one can even use 1.5 or two portions of the recipe to have thicker double layer cake. It was soooo good. 🙂

By: Nico

Nico — Thu, 15 Apr 2021 07:36:18 +0000

5 Stars just for the recipe of a vegan Sachertorte. Haven’t seen it anywhere so far and I can’t wait to try it. This week, I’ll make the Biscoff Cheesecake, though, so it’ll have to wait 🙂

By: Project Vegan Baking

Project Vegan Baking — Mon, 01 Feb 2021 14:47:13 +0000

In reply to Hélène. Thank you so much! Silken tofu is an absolute game changer! It has so so many uses. Hope you enjoyed the cake :)

By: Hélène

Hélène — Sun, 31 Jan 2021 20:20:04 +0000

Great way to use silken tofu! The cake is moist and sweet, great textures and taste, loved it! Thanks for the recipe 🙂

By: Project Vegan Baking

Project Vegan Baking — Sat, 19 Dec 2020 00:38:31 +0000

In reply to Tash. Hi! Icing sugar is sieved together with the dry ingredients. Caster sugar is reserved for the glaze! Hope that helps!

By: Tash

Tash — Fri, 18 Dec 2020 21:24:09 +0000

About to make this, can’t wait to try it. I’m a little confused as to when the icing sugar is used though, can you advise please? Is it at the start when all dry ingredients are added ( does this include icing and caster sugar or just one of them) or is is at the end during the glaze process?
Thanks

By: Project Vegan Baking

Project Vegan Baking — Sat, 14 Nov 2020 03:45:11 +0000

In reply to Heather Ryan. Thanks for taking the leap of faith! So glad you liked it!

By: Heather Ryan

Heather Ryan — Sat, 14 Nov 2020 02:57:13 +0000

I was super hesitant to make this because I never used silken tofu but it came out amazing! Thanks