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 measuring jug to 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 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
- 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)
- 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
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