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Home » Vegan Chocolate Almond Torte

November 1, 2016

Vegan Chocolate Almond Torte

A person holding a knife about to cut into a chocolate torte sitting on a white cake stand against a white background.


There are few things as simple and traditional as chocolate cake. And today, I'm sharing a recipe for one of my favourite vegan chocolate cake recipes!

I have yet to meet a person who doesn't enjoy a slice of chocolate cake, but I'm sure they're out there...somewhere. For those of us who would never question a chocolate indulgence, let me introduce you to my vegan chocolate almond torte. A torte is like a cousin to cake; a cousin who flaunts their richness at family gatherings, but you secretly know they're very nutty on the inside.  Weird metaphor?  OK, maybe. But tortes are actually filled with nuts, usually ground almonds.  See, I wasn't so far off base, now was I?

You usually see tortes as layer cakes, but I find them much too rich to feast on them back to back by the forkful.  A single layer is perfectly acceptable; top with delicious seasonal berries, or a simple dusting of cacao powder and you have an elegant dessert fit for any family gathering...nuts and all.

Let me show you how to make this delectable vegan chocolate almond torte!

A straight on image of a chocolate torte sitting on a white cake stand against a white background.A person dusting cocoa powder onto a chocolate torte sitting on a white cake stand against a white background.An overhead image of a vegan chocolate almond torte on a white plate with a fine sieve filled with cocoa powder on the right.


vegan chocolate almond torte
4 from 1 vote
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VEGAN CHOCOLATE ALMOND TORTE

Course Dessert
Keyword chocolate torte
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • 1 Cup Unbleached All Purpose Flour
  • ¾ Cup Almond Meal
  • ¼ Cup Cacao Powder or use fair trade cocoa powder
  • 1 tsp Baking Powder
  • ¼ Cup Olive Oil
  • ¼ Cup 50g Cacao Butter (melted)
  • 1 Cup Almond Milk
  • ⅓ Cup Maple Syrup
  • ¼ tsp Vanilla Powder or 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 320' F. In a medium bowl, sift the flour, almond meal, cacao powder (or cocoa powder if using), and baking powder together.
  2. In a small bowl, combine the olive oil, melted cacao butter, almond milk, maple syrup, and vanilla.
  3. Add the liquid mixture to the almond meal mixture and stir just until combined. Pour the batter into an un-greased 8" round cake pan and bake for 50 minutes or until the top of the cake starts to crack.
  4. Cool the cake in the cake pan for approximately 20 minutes before removing from the pan. Serve warm or at room temperature with cacoa powder sifted on top.

Recipe Notes

If you don't have cacao butter, or can't find it at your local grocer or health food store, exchange it for coconut oil in equal measure. I prefer the taste of cacao butter in the recipe which helps give it a more authentically chocolate taste and rich texture. The coconut oil variation is just as lovely though; I've made and eaten it both ways.


A head on image of a person removing a slice of a chocolate torte sitting on a white cake stand against a white background.An overhead image of a vegan chocolate almond torte with a slice removed and placed on a plate.A close up image of a slice of vegan chocolate almond torte with pomegranate seeds on top.

About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Vegan Sweet Potato Chili
Next Post: Easy European-Style Vegan Butter »

Reader Interactions

Comments

  1. Emily says

    July 22, 2019 at 4:09 am

    4 stars
    This was a wonderfully light dessert that was enjoyed with a spoonful of powdered sugar sprinkled on top. It needed some extra sweetness, since the torte itself was very mildly sweetened and surprisingly dry instead of fudgey. I guess I was expecting it to be more texturally similar to a brownie instead of a bread. It was still very enjoyable in a healthy way. 🙂 The photographs are gorgeous, by the way !

    Reply
    • Heidi Richter says

      July 23, 2019 at 11:58 pm

      Thank you so much, Emily! Really happy to hear you like the recipe!

      Reply

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a portrait of Heidi Richter the author of The Simple Green.Welcome! I'm Heidi, the recipe developer, organic gardener,  and photographer behind The Simple Green. Here you will find simple and delicious recipes inspired by the magic of seasonal plant-based ingredients.

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