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    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Chocolate Torte

    Last updated - July 13, 2021; Published - April 1, 2019 By Rhian Williams 21 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Gluten-Free Vegan Chocolate Torte photos

    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 slice of gluten-free vegan chocolate torte on a blue plate against a marble background
    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 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.
    Dates in a food processor against a marble background
    • Whizz into a smooth purée.
    Date paste in a food processor against a marble background
    • 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.

    Raw gluten-free vegan chocolate torte batter in a glass mixing bowl
    • Transfer into a greased baking dish - I used a 18cm / 7 inch springform baking tin.
    Raw gluten-free vegan chocolate torte batter in a springform baking tin
    • Bake for around 20 minutes.
    Gluten-free vegan chocolate torte in a springform baking tin

    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.

    A gluten-free vegan chocolate torte with slices cut out of it on a plate

    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

     

    A gluten-free vegan chocolate torte with slices cut out of it on a plate

    Gluten-Free Vegan Chocolate Torte

    This Gluten-Free Vegan Chocolate Torte is gooey, fudgy, delicious, and a complete dream for lazy bakers!
    4.14 from 15 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
    Cook Time: 20 minutes
    Total Time: 30 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 283 Calories 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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    Comments

    1. Elaine

      November 22, 2018 at 8:08 pm

      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.

      Reply
      • Rhian Williams

        November 22, 2018 at 8:51 pm

        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!

    2. tori

      April 10, 2019 at 2:23 pm

      5 stars
      This looks so beautiful and I love the flavors going on. Thanks for sharing!

      Reply
      • Rhian Williams

        April 10, 2019 at 3:36 pm

        Thank you so much, so glad you like it!

    3. Nicole

      February 01, 2020 at 5:09 pm

      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!

      Reply
      • Rhian Williams

        February 01, 2020 at 8:16 pm

        You leave it in with the dates and blend them with that reserved soaking water!

    4. Kai

      June 11, 2020 at 8:54 pm

      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.

      Reply
      • Rhian Williams

        June 11, 2020 at 9:42 pm

        Thank you so much, so happy to hear that!!

    5. Pauline

      January 30, 2021 at 6:12 pm

      Can we use medjool dates? Thanks

      Reply
      • Rhian Williams

        January 30, 2021 at 6:24 pm

        Yes!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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