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!
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 a rich, 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 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 Chocolate Torte keep for?
It keeps covered in the fridge for up to a few days - the taste and texture remains unchanged.
Substitutions you can make
- The ground almonds (almond meal) can be replaced with ground hazelnuts or ground walnuts.
- For an oil-free version, the oil can be replaced 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 it
Gluten-Free Vegan Chocolate Torte
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
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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!
Nicole
Hi - I am making the now! What should I do with the 5 tablespoons of water that's been reserved after soaking the dates? Thanks!
Rhian Williams
You leave it in with the dates and blend them with that reserved soaking water!
Kai
This cake turned out so well!! I love it! I’ll be coming back to this one time and again. It works perfectly served with whipped coconut cream and fresh raspberries.
Rhian Williams
Thank you so much, so happy to hear that!!
Pauline
Can we use medjool dates? Thanks
Rhian Williams
Yes!