Vegan chocolate torte is a rich and decadent Italian dessert that is perfect for any occasion. The torte is made with a blend of all-purpose flour, cocoa powder, and almond flour, which gives it a deliciously nutty flavor. The texture is dense and fudgy, with a slightly crispy crust that is perfect with a dollop of whipped coconut cream on top.

Vegan Chocolate Torte

Course: Vegan dessertsCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

For the crust
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 cup almond flour
1/2 cup coconut oil, melted
1/4 cup maple syrup
For the filling
2 cups dairy-free chocolate chips
1/2 cup coconut cream
1/4 cup maple syrup
1/4 cup unsweetened plant-based milk
1 tsp vanilla extract
Pinch of salt
For serving
Whipped coconut cream
Fresh berries

Directions

Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan with coconut oil.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, and almond flour until well combined. Add in the melted coconut oil and maple syrup, and mix until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared pan, using a flat-bottomed glass to smooth it out. Bake the crust for 10-12 minutes, or until slightly crispy. Set aside to cool.
In a medium saucepan, melt the chocolate chips over low heat. Once melted, remove the pan from heat and whisk in the coconut cream, maple syrup, plant-based milk, vanilla extract, and salt until well combined.
Pour the chocolate filling over the cooled crust, and smooth the top with a spatula. Bake for 25-30 minutes, or until the filling is set.
Remove the torte from the oven and let it cool to room temperature before transferring it to the fridge to chill for at least 1 hour.
Once chilled, run a knife around the edges of the pan to loosen the torte, and remove the sides of the springform pan. Serve the torte with whipped coconut cream and fresh berries, if desired.

Notes

Make sure to use a good quality dairy-free chocolate for the filling, as it will affect the overall taste and texture of the torte.
For a slightly sweeter crust, you can use sweetened almond flour instead of unsweetened.
When pressing the crust into the pan, make sure it is evenly distributed and compacted, so it will hold its shape during baking.
Let the torte cool to room temperature before chilling it in the fridge, as this will help prevent any cracking or splitting in the filling.

Alterations and Modifications

Variations

Vegan Chocolate Torte with Raspberry Sauce: Top the torte with a homemade raspberry sauce for a fruity twist.
Vegan Chocolate Torte with Espresso Cream: Mix in 1-2 tablespoons of espresso powder to the filling for a rich and decadent coffee flavor.
Vegan Chocolate Torte with Coconut Whipped Cream: Top the torte with whipped coconut cream instead of the chocolate ganache for a lighter option.

Cooking Methods

Baking: This torte can be baked in a regular oven at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Instant Pot: This torte can be cooked in an Instant Pot by adding 1 cup of water to the pot, placing the filled cake pan on a trivet, and cooking on high pressure for 40 minutes. Release the pressure naturally and let the torte cool before removing it from the pan.

Gluten-Free Options

Substitute the all-purpose flour with a gluten-free flour blend and ensure that all other ingredients are certified gluten-free.
Use gluten-free graham crackers or cookies for the crust.

Oil Substitutions

Substitute the vegetable oil with melted coconut oil for a slightly tropical flavor and aroma.
Substitute the vegetable oil with avocado oil for a neutral-tasting oil that is high in healthy fats.

Sugar Substitutions

Substitute the granulated sugar with coconut sugar or maple sugar for a more natural and less refined sweetener.
Use a sugar substitute such as erythritol or stevia for a low-carb option. Note that the texture and flavor of the torte may be affected.

Complete Nutrition Information

Nutrition Facts

10 servings per container

Amount Per ServingCalories380
% Daily Value *
Total Fat 26g 40%
- Saturated Fat 9g 45%
Sodium 110mg 5%
Total Carbohydrate 34g 12%
- Dietary Fiber 5g 20%
- Sugars 21g
Protein 7g 15%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Frequently Asked Questions (FAQs)

Q: Can I make this torte ahead of time?

A: Yes, you can make this torte up to 2-3 days ahead of time and store it in the refrigerator. Be sure to let it cool completely before covering it and placing it in the refrigerator.

Q: Can I freeze this torte?

A: Yes, you can freeze this torte for up to 2 months. Wrap it tightly in plastic wrap or foil before freezing and thaw it in the refrigerator before serving.

Q: Can I substitute the cashews for another nut?

A: Yes, you can substitute the cashews for macadamia nuts or almonds. Note that the texture and flavor may be slightly different.

Q: Can I use a different type of chocolate for the ganache?

A: Yes, you can use any type of chocolate that you prefer. Be sure to use high-quality chocolate for the best results.

Q: Can I use a different type of sweetener?

A: Yes, you can use any type of sweetener that you prefer. However, note that the texture and flavor may be slightly different.

Q: Can I make this torte without a food processor or blender?

A: No, a food processor or high-speed blender is necessary to blend the cashews into a smooth and creamy filling.

Vegan Chocolate Torte