Dairy-Free Decadent Chocolate Torte
Indulge in the luscious richness of a Dairy-Free Decadent Chocolate Torte that’s as satisfying as it is allergy-friendly. This show-stopping dessert combines the bold elegance of dairy-free dark chocolate and creamy coconut oil with the nutty depth of almond flour for a texture that melts in your mouth. Naturally sweetened with maple syrup and enhanced with a hint of vanilla extract and optional espresso powder, this torte delivers layers of sophisticated flavor that will impress any guest. Perfectly moist and gluten-free, it’s crafted with a clever flaxseed and water mixture as an egg substitute, making it entirely plant-based. Ready in under an hour, this vegan chocolate torte is ideal for holidays, dinner parties, or whenever you crave unapologetic indulgence. Serve it with a side of fresh berries or a dusting of cocoa powder for a simple yet elegant presentation.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (dairy-free, at least 70% cacao)
- 125 grams Coconut oil
- 100 grams Almond flour
- 20 grams Cocoa powder
- 0.5 teaspoon Salt
- 2 tablespoons Ground flaxseed
- 6 tablespoons Water
- 100 milliliters Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Espresso powder (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan with a little coconut oil and line the bottom with parchment paper.
In a small bowl, mix the ground flaxseed with water and let it sit for about 10 minutes to thicken. This will act as your egg substitute.
Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pot of simmering water. Stir occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, combine almond flour, cocoa powder, and salt.
Add the flaxseed mixture, maple syrup, vanilla extract, and espresso powder (if using) to the melted chocolate mixture. Stir until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined, ensuring there are no lumps.
Transfer the batter into the prepared springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 30 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
Let the torte cool completely in the pan on a wire rack before removing from the pan.
Serve the torte as is, or garnish with fresh fruits and a dusting of cocoa powder or powdered sugar for a beautiful presentation.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.6 g | 337% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 139.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 1798 mg | 38% | |
*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.
