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
- 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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