Vegan Chocolate Almond Torte

side view of a slice of chocolate torte with berries on top.

This vegan chocolate almond torte is an easy and elegant dessert for entertaining. Made from a base of almond flour and all purpose flour and sweetened with maple syrup; it's decadent, light and chocolatey and naturally sweetened. Note that this recipe is not meant to be very sweet, so it is best served with sweetened whipped cream, ice cream, fresh berries, coulis or other servings suggestions found in this post.

Course Dessert

Cuisine European

Keyword vegan chocolate almond cake, vegan chocolate almond torte

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 297kcal

Author Heidi Richter

Equipment

8" round cake pan
measuring spoons and cups
Kitchen scale optional
2 Mixing bowls
spatula and mixing spoon
parchment paper round

Ingredients

1 cup (150g) unbleached all-purpose flour
1 cup (93g) fine ground almond flour
¼ cup (25g) dutch process cocoa powder plus more for dusting
1 teaspoon baking powder
¼ teaspoon sea salt
¼ cup (58g) extra virgin olive oil or neutral flavoured vegetable oil
¼ cup (45g) refined coconut oil melted
1 cup (260g) unsweetened almond milk or plant based milk of choice
⅓ cup (113g) maple syrup
1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 320℉. Line the bottom of an 8" cake pan with parchment paper and lightly grease around the edges. Set aside.
In a medium bowl, sift together the flour, almond meal, cocoa powder and baking powder.
In a small bowl, combine the olive oil, melted coconut oil, almond milk, maple syrup and vanilla.
Add the wet mixture to the flour mixture and stir just until combined. Pour the batter into the prepared cake pan cake pan and bake for 50 minutes or until the top of the cake starts to crack and a toothpick inserted into the center only has a few small crumbs on it.
Cool the cake in the cake pan for approximately 20 minutes before removing and transferring onto a wire rack to cool completely. Serve warm or at room temperature with cocoa powder sifted on top.

Notes

Serving Suggestions: Dusted with confectioners sugar, fresh berries, berry coulis, any one of my chocolate ganache recipes (see blog post), or with ice cream or sweetened whipped cream.

Storage: this chocolate almond torte cake should be kept covered at room temperature for up to 3 days.

Freezing: this cake does not hold up to freezing so I don't recommend doing so

Nutrition