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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Chocolate Torte

Modified: Jul 13, 2021 · Published: Apr 1, 2019 by Rhian Williams

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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!
4.18 from 17 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 minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes 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

    4.18 from 17 votes (13 ratings without comment)

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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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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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