Sachertorte is a famous Austrian dessert that was invented at the Hotel Sacher in Vienna. It's a chocolate cake layered with apricot jam, covered in silky chocolate ganache, and served with a puff of whipped cream ... you can imagine why people loved it so much, right? However, these Sachertorte-inspired ice cream cones are sure to give the original cake a run for its money. You don't need to buy a ticket to Vienna in order to try this amazing dessert!

Sachertorte Ice Cream Cones [Vegan]

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Ice Cream:
  • 1 large banana, sliced and frozen
  • 1/4 cup avocado, sliced and frozen
  • 1/8 cup cacao powder
  • 3 tablespoons liquid sweetener (e.g. agave or maple syrup)
  • 1 teaspoon vanilla extract
No-Bake Cake Bites:
  • 1/4 cup buckwheat flour
  • 2 tablespoons cacao powder
  • 2 tablespoons liquid sweetener of choice
  • 2 tablespoons purée of choice (e.g. pumpkin or carrot)
  • 1 teaspoon vanilla extract
  • Cinnamon to taste
  • 1 1/2 cups steamed pumpkin or sweet potato
  • 1/4 cup tahini
  • 3 tablespoons cacao powder
  • 3 tablespoons liquid sweetener of choice
  • 4 tablespoons sugar-free apricot jam
  • 6 mini gluten-free waffle/sugar cones
  • Optional: nut or non-dairy cream of choice to drizzle on top


  1. Blend your cake ingredients in the food processor until it forms a ball.
  2. Pack into a mini loaf tin and freeze for 30 minutes. Slice into small blocks.
  3. Blend your ganache ingredients and set aside.
  4. Blend your ice-cream ingredients until it is a smooth, soft-serve ice-cream, then fill your cone first with 1 teaspoon ganache, 1 teaspoon ice cream, 1 teaspoon cake bites, 1 teaspoon apricot jam and top with more ice cream.
  5. If you can keep your cones upright in the freezer, layer on another teaspoon of jam and then pipe the rest of your ganache into swirls on top. Let the cones set in the freezer for 30 minutes.
  6. If you can only freeze your cones on their sides, place them on a baking tray and then pipe the rest of your ganache into swirls that will fit atop the ice-cream alongside them or on a different baking tray and freeze for 25 minutes. Once solid, top the cones with the jam and piped ganache swirls, pressing down firmly, and put back in the freezer until ready to eat.
  7. Let the ice cream cones sit out for a minute or two before consuming, or drizzle with some cream if desired.


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