Gluten-free Sacher Torte

Apricots

• 150 g dried apricots, pitted
• 150 g water, hot

Sponge Cake

• 6 medium eggs, separated
• 40 g rolled oats (see tip)
• 240 g dairy-free milk of choice
• 180 g sugar
• 120 g ground almonds
• 100 g unsweetened cocoa powder
• 100 g olive oil
• 5 g cider vinegar
• ½ tsp fine sea salt
• 1 ½ tsp bicarbonate of soda

Apricot Filling

• 50 g sugar

Chocolate Frosting

• 150 g vegan dark chocolate, small pieces or callets
• 30 g coconut oil
• 40 g tinned coconut milk