Last updated - ; Published - By Rhian Williams 25 Comments
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This Gluten-Free Vegan Chocolate Torte is gooey, fudgy, rich, chocolatey and super decadent. It's easy to make, requires just 6 ingredients - a complete dream for lazy bakers! It's also grain-free, refined sugar free, date-sweetened, paleo-friendly, oil-free optional, and a great source of protein and fibre. Perfect for dessert but also healthy enough for breakfast!
What is a Chocolate Torte?
A chocolate torte is a rich, fudgy chocolate cake. I decided to call this recipe Chocolate Torte instead of Chocolate Cake because it's not a fluffy sponge cake, but more of arich, gooey and fudgy flourless chocolate dessert.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Drain the soaked dates and placein a food processoror blenderwith 5 tablespoons of the soaking water.
- Whizz into a smooth purée.
- Place the puréed dates into a glass mixing bowlwith all the other ingredients and mix well.
Tip:Use a measuring jugto measure out the plant-based milk.
- Transfer into a greased baking dish - I used a 18cm / 7 inch springform baking tin.
- Bake for around 20 minutes.
How long does this Chocolate Torte keep for?
It keeps covered in thefridgefor up to afew days- the taste and texture remains unchanged.
Substitutions you can make
- Theground almonds (almond meal)can be replaced withground hazelnutsor ground walnuts.
- For an oil-freeversion,theoilcan be replaced withapple sauce.
- You can useany type of plant-based milk:almond milk, cashew milk, soy milk, rice milk etc.
More vegan cake recipes
- Red Velvet Cake
- Peanut Butter Chocolate Cake
- Chocolate Truffle Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Black Forest Cake
- Coffee Walnut Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Watch how to make it
Gluten-Free Vegan Chocolate Torte
This Gluten-Free Vegan Chocolate Torte is gooey, fudgy, delicious, and a complete dream for lazy bakers!
4.18 from 17 votes
Print Pin Rate
Course: Dessert
Cuisine: European
Keyword: gluten-free chocolate cake, paleo chocolate cake, vegan chocolate cake, vegan chocolate torte
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Calories: 283kcal
Author: Rhian Williams
Ingredients
- 130 g (¾ cup) pitted dates soaked overnight in cold water or for 10 minutes in boiling water
- 240 g (2 cups) ground almonds (almond meal)
- 4 tablespoons cocoa powder
- 4 tablespoons oil * (coconut, olive or vegetable oil)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 60 ml (¼ cup) unsweetened almond milk (or sub any other plant-based milk)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain away most of the water from soaking the dates, leaving behind about 5 tablespoons.
Use a food processor or blender to whizz the dates into a smooth purée.
Place the puréed dates in a bowl with all the other ingredients and mix well.
Transfer into a greased baking dish - I used a 7inch/18cm round springform baking tin.
Bake in oven for around 20 minutes - it doesn't matter if it's still a little gooey when you take it out of the oven as it will firm up when cooled.
Keeps covered in the fridge for up to a few days.
Video
Notes
*Several readers have told me they made this cake oil-free by replacing the oil with applesauce, which seems to have worked well. So please do this if you're looking for an oil-free cake!
Nutrition Facts
Gluten-Free Vegan Chocolate Torte
Amount Per Serving
Calories 283Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 1g5%
Sodium 45mg2%
Potassium 144mg4%
Carbohydrates 20g7%
Fiber 5g20%
Sugar 11g12%
Protein 7g14%
Calcium 82mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
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Reader Interactions
Comments
Andrew
Lovely. Any possible substitutions for dates? Dried fruits? Apples? ... thanks!
Reply
Rhian Williams
Hi! You could use dried apricots or figs I think!
Andrew
Hi, super recipe. I made it again this week. This time I halved the oil, and replaced all the remaining liquid with blackberry juice (simply because we have a lot of blackberries at the moment.) So that's 60ml to replace the milk, 5 tablespoons to replace water from the dates and 2 more tablespoons for the missing oil -- total 60ml + 7x15ml = 165ml. (However, I still couldn't taste blackberry in the finish product!) I suspect that as long as you have about this much liquid it doesn't really matter what it is... I also added some walnut pieces to create a bit of crunch. Yummy, and very popular at work.
Oh, and when I didn't have dates, apricots worked very well, as you suggested.Reply
Rhian Williams
Thank you so much for making and sharing, sounds amazing!!
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