Desserts

July 30, 2020

Plant-Based Chocolate Almond Torte

Plant-Based Chocolate Almond Torte is rich and fudgy. This decadent dessert is completely plant-based, oil-free, and gluten-free!

Plant-Based Chocolate Almond Torte

Oooohhh chocolate!

I'm not a huge chocolate person but this Plant-Based Chocolate Almond Torte is a seriously delicious dessert. It is basically one giant fudge brownie.

And it's made from plants! It has NO flour so it's naturally gluten-free. The bulk of the torte comes from two ingredients: almonds and chocolate.

The chocolate (obviously) gives it that amazing chocolate flavor. While the fat from the almonds gives it a rich, thick texture and flavor. Fat helps enhance flavors, especially in baked goods. And this torte gets fat from chocolate, almonds, and flaxseeds so it is LOADED with flavor.

Plant-Based Chocolate Almond Torte

What is a Torte?

A torte is a type of cake. The main difference is that cakes typically use flour, while tortes have little to no flour. This means that tortes are generally more dense and rich. (So more FLAVOR).

Like I mentioned, we're using almonds as the base of this torte. Nuts are a classic torte ingredient. And chocolate-almond is a fabulous combo.

There are only a few other ingredients in this torte. It has a relatively simple ingredient list.

Plant-Based Chocolate Almond Torte

Ingredients

  • Sliced Almonds: Use sliced almonds for a pretty topping. If you can't find sliced, slivered or whole almonds will function, but won't be as pretty.
  • Ground Flax: We will use ground flax to make flax eggs. They serve as  binders in the torte.
  • Maple Syrup: Maple syrup serves as the main source of sweetness. If you want this recipe to be fruit-sweetened, try using date syrup. I haven't tested this though!
  • Vanilla Extract: A hint of vanilla nicely balances the chocolate.
  • Chocolate: I used a mix of 100% cocoa and Enjoy Life Dark Chocolate. Most chocolate is processed with some sort of milk even if it is dark chocolate, so please double check that whatever chocolate you buy is vegan! Also, a darker chocolate will produce a more decadent torte, while a lighter chocolate will produce a sweeter torte.
  • Date Sugar: Date Sugar functions as an additional sweetener that doesn't add as much moisture as maple syrup.
  • Kosher Salt: Salt brings out the sweetness of this torte.

Plant-Based Chocolate Almond Torte

How to make Plant-Based Chocolate Almond Torte

There are a lot of steps, but this torte is SO easy to make. You basically just add ingredients to your food processor until the batter is ready...

Step 1. Start by toasting the almonds at 350. Spread the almonds in an even layer on a baking sheet. Toast for 10-14 minutes, until golden. Stir halfway through. Let cool completely.

Step 2. Meanwhile, combine the flax and water in a measuring cup or small bowl. This is our egg substitute. Let the mixture sit for at least 5 minutes. When congealed, add the maple syrup and vanilla to the flax eggs.

Step 3. After the almonds are out, reduce the oven temperature to 300. Line a 9-inch cake pane with parchment. Lightly mist the parchment with cooking spray. I sprayed the parchment and then wiped most of it off with a paper towel.

Step 4. Reserve 1/3 cup of the toasted almonds. Process the remaining 2 cups until finely ground, approximately 30 seconds.

Step 5. Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.

Step 6. Add the date sugar and salt. Process until well combined.

Step 7. With the machine running, pour in the flax mixture. Process until the batter is smooth.

Step 8. Spread the batter into the prepared pan. Top with the reserved 1/3 cup of almonds.

Step 9. Bake 45-50 minutes, until the center is firm. Let cool 30 minutes on a wire rack. Once cooled, run a knife around the edges. Then invert onto the wire rack. Remove the parchment. Then reinvert onto a plate.

Step 10. Serve warm or room temperature. Enjoy!

Plant-Based Chocolate Almond Torte

Recipe Prayer

Thank you God for delicious desserts. Thank you for letting us enjoy the sweet things in life. Amen.

Related Recipes

Looking for more chocolate? Try my Chocolate Strawberry Cupcakes or my Sweet Potato Brownies.

Plant-Based Chocolate Almond Torte

**This post contains affiliate links, for more information see my disclosure here.

Plant-Based Chocolate Almond Torte

Plant-Based Chocolate Almond Torte is rich and fudgy. This decadent dessert is completely plant-based, oil-free, and gluten-free!

Author:

Elizabeth

Serves:

8

Prep:

35

min

cook:

45

min

total:

80

min

Ingredients

  • 2 1/3 Cups Sliced Almonds
  • 5 Tablespoons Ground Flax + 1/2 Cup Water
  • 1/2 Cup Maple Syrup
  • 2 Teaspoons Vanilla Extract
  • 4 Ounces 100% Cocoa Chocolate, roughly chopped
  • 4 Ounces Enjoy Life Dark Chocolate, roughly chopped
  • 1/2 Cup Date Sugar
  • 1 Teaspoon Kosher Salt

Instructions

  1. Heat the oven to 350. Spread the almonds in an even layer on a baking sheet. Toast for 10-14 minutes, until golden. Stir halfway through. Let cool completely.
  2. Meanwhile, combine the flax and water in a measuring cup or small bowl. Let the mixture sit for at least 5 minutes. When congealed, add the maple syrup and vanilla to the flax eggs.
  3. After the almonds are out, reduce the oven temperature to 300. Line a 9-inch cake pane with parchment. Lightly mist the parchment with cooking spray.
  4. Reserve 1/3 cup of the toasted almonds. Process the remaining 2 cups until finely ground, approximately 30 seconds.
  5. Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.
  6. Add the date sugar and salt. Process until well combined.
  7. With the machine running, pour in the flax mixture. Process until the batter is smooth.
  8. Spread the batter into the prepared pan. Top with the reserved 1/3 cup of almonds.
  9. Bake 45-50 minutes, until the center is firm. Let cool 30 minutes on a wire rack. Once cooled, run a knife around the edges. Then invert onto the wire rack. Remove the parchment. Then reinvert onto a plate. Serve warm or room temperature. Enjoy!

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September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography