Paleo Sachertorte (Vienna Chocolate Cake)

Paleo Sachertorte (vienna Chocolate Cake)

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Cornelia Dieleman


I once found the original recipe for Sachertorte, the famous Vienna chocolate cake that people line up every day for at Hotel Sacher in Vienna. I managed to make a paleo version that does justice to the texture and flavour after just 2 tries :-). Original Sachertorte has a thin layer of apricot jam inside and chocolate glazing on the outside. I leave it up to you to add that or not. There are paleo versions of both. I might add that later if I have time.


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20 Min
1 Hr


  • 3
  • 1
  • 70 g
  • 1 c
    ground hazelnut or almond
  • 1 c
    coconut flour or shredded dried coconut
  • 1/3
    vanilla pod
  • 70 g
    dark chocolate or
  • 2 Tbsp
    cocoa powder and 2 tbsp coconut cream
  • 1 pinch
    himalaya salt
  • 2 Tbsp

How to Make Paleo Sachertorte (Vienna Chocolate Cake)


  1. Preheat oven at 170 Celsius (340 Fahrenheit). Grease a small springform, or use muffin/cup cake forms.

    Melt the chocolate and the butter very gently in a small pan, or mix the coconut cream and the cocoa powder with the butter. Not too hot! Take off the heat when melted/mixed.
  2. Split the eggs. Grind a little salt over the egg whites.
    Beat the egg yolks. Cut and scratch out the vanilla pod piece into the egg yolk.
  3. Make sure the chocolate/butter mix is lukewarm, not hot (so that the egg yolk does not cook in it). Mix the honey into the chocolate mix. Mix it into the egg yolk.
    Mix in the ground nuts and coconut flour.
  4. Whisk the egg whites until really stiff.
    Slowly and lovingly mix it through the chocolate mixture. Add some cocoa powder or chocolate shavings/crumbled pieces if you want it more chocolatey.
  5. Put mixture in your form. Put in oven. It will take about one hour for the small springform, or about 30 minutes for cupcakes. Don't overcook it, it is supposed to be a bit soft in the very middle :-) It dries out a little when cooling. Enjoy!

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