This Gluten-Free Vegan Chocolate Torte is gooey, fudgy, super rich and a complete dream for lazy bakers!
What is a Chocolate Torte?
I decided to call this Chocolate Torte instead of chocolate cake because it’s not a fluffy sponge cake, but more of a rich, gooey and fudgy flourless chocolate dessert.
Why you’ll love this Gluten-Free Vegan Chocolate Torte:
- it’s super decadent
- it’s rich and chocolatey
- it’s grain-free
- it’s refined sugar free
- it’s date-sweetened
- it’s paleo-friendly
- it’s oil-free optional
- it only requires 6 ingredients
- it’s a source of protein and fibre!
How to make this Gluten-Free Vegan Chocolate Torte
Scroll down to the bottom of the post for the full recipe.
- Drain the soaked dates and place in a
food processor or
blender with 5 tablespoons of the soaking water.
- Whizz into a smooth purée.
- Place the puréed dates into a
glass mixing bowl with all the other ingredients and mix well.
Tip: Use a 
- Transfer into a greased baking dish – I used a
18cm / 7 inch springform baking tin.
- Bake for around 20 minutes.
How long does this Gluten-Free Vegan Chocolate Torte keep for?
This Chocolate Torte keeps covered in the fridge for up to a few days – the taste and texture remains unchanged.
Substitutions you can make to this recipe:
- the ground almonds (almond meal) can be substituted with ground hazelnuts or ground walnuts
- for an oil-free version, the oil can be substituted with apple sauce
- you can use any 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 any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make this Gluten-Free Vegan Chocolate Torte:
Gluten-Free Vegan Chocolate Torte
Ingredients
- 130 g (3/4 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)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 60 ml (1/4 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
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, 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.
Elaine
I’m making the cake right now, but it’s not cooking. It has been in the oven for 10 minutes over the recommended cooking time and it is still raw. Any suggestions would be appreciated. Thanks.
Rhian Williams
Hi, I’m so sorry to hear that – it doesn’t need to be completely solid when you take it out, it’s ok for it to be slightly gooey. It’ll firm up as it cools!
tori
This looks so beautiful and I love the flavors going on. Thanks for sharing!
Rhian Williams
Thank you so much, so glad you like it!