Plant-Based Chocolate Almond Torte is rich and fudgy. This decadent flourless chocolate cake is completely plant-based, oil-free, and gluten-free! Make it in your food processor.
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.
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What is a Torte?
A torte is a type of cake. The main difference between a torte and a cake is that cakes typically use flour, while tortes have little to no flour. Meaning, this dessert is basically a vegan flourless chocolate cake.
Tortes are generally more dense and rich. Which of course means more flavor and decadence!
Ingredient Notes & Substitutions
- 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. You can also use ground chia seeds.
- 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. If you sub another sugar, decrease the amount to ⅓ cup.
- Kosher Salt: Salt brings out the sweetness of this 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. Let the mixture sit for at least 5 minutes.
Step 3. When the flax mixture is congealed, stir in the maple syrup and vanilla.
Step 4. After the almonds are out, reduce the oven temperature to 300°F. Line a 9-inch cake pane with parchment.
Step 5. Reserve ⅓ cup of the toasted almonds.
Step 6. Process the remaining 2 cups until finely ground, approximately 30 seconds.
Step 7. Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.
Step 8. Add the date sugar and salt. Process until well combined.
Step 9. With the machine running, pour in the flax mixture. Process until the batter is smooth.
Step 10. Spread the batter into the prepared pan.
Step 11. Top with the reserved ⅓ cup of almonds.
Step 12. 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 13. Serve warm or room temperature. Enjoy!
Recipe Prayer
Thank you God for delicious desserts. Thank you for letting us enjoy the sweet things in life. Amen.
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📖 Recipe
Plant-Based Chocolate Almond Torte
Equipment
Ingredients
- 2 ⅓ Cups Sliced Almonds
- 5 Tablespoons Ground Flax + ½ Cup Water
- ½ Cup Maple Syrup
- 2 Teaspoons Vanilla Extract
- 4 Ounces 100% Cocoa Chocolate roughly chopped
- 4 Ounces Vegan Dark Chocolate roughly chopped
- ½ Cup Date Sugar
- 1 Teaspoon Kosher Salt
Instructions
- Heat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 10-14 minutes, until golden. Stir halfway through. Let cool completely.
- Meanwhile, combine the flax and water in a measuring cup or small bowl. Let the mixture sit for at least 5 minutes.
- When the flax mixture is congealed, stir in the maple syrup and vanilla.
- After the almonds are out, reduce the oven temperature to 300°F. Line a 9-inch cake pane with parchment.
- Reserve ⅓ cup of the toasted almonds.
- Process the remaining 2 cups until finely ground, approximately 30 seconds.
- Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.
- Add the date sugar and salt. Process until well combined.
- With the machine running, pour in the flax mixture. Process until the batter is smooth.
- Spread the batter into the prepared pan.
- Top with the reserved ⅓ cup of almonds.
- 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!
Nutrition
Nutrition information is an estimate.
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