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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 25 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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    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Andrew

      June 23, 2022 at 9:18 am

      Lovely. Any possible substitutions for dates? Dried fruits? Apples? ... thanks!

      Reply
      • Rhian Williams

        June 23, 2022 at 10:22 am

        Hi! You could use dried apricots or figs I think!

    2. Andrew

      August 15, 2022 at 2:08 pm

      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

        August 18, 2022 at 6:42 pm

        Thank you so much for making and sharing, sounds amazing!!

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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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