Vegan Classic Chocolate Torte
Indulge in rich, velvety decadence with our Vegan Classic Chocolate Torte, a plant-based masterpiece that will delight chocolate lovers and impress at any occasion. This timeless dessert combines the deep, luxurious flavor of vegan dark chocolate with the subtle nuttiness of coconut oil, while almond milk effortlessly transforms into tangy vegan buttermilk for a perfectly moist texture. Enhanced by optional espresso powder to elevate the chocolate notes, this torte is as easy to make as it is dreamy to eat. Ready in less than an hour, it’s ideal for serving at dinner parties or savoring with a cup of coffee. Garnish with cocoa powder or fresh berries for a stunning finish to a dessert that’s both elegant and entirely dairy-free. Whether you're vegan or simply seeking a healthier take on a classic, this indulgent treat will be your new go-to recipe!
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Recipe Information
Ingredients
- 200 grams dark chocolate (vegan)
- 100 grams coconut oil
- 125 grams all-purpose flour
- 30 grams cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 250 milliliters almond milk (unsweetened)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 150 grams brown sugar
- 1 teaspoon espresso powder (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium heatproof bowl, melt the vegan dark chocolate and coconut oil together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, combine almond milk and apple cider vinegar. Let the mixture stand for a few minutes until it starts to curdle to create vegan 'buttermilk'.
Add the vanilla extract and brown sugar to the 'buttermilk' and mix until the sugar is mostly dissolved.
Slowly pour the flour mixture into the wet ingredients, mixing gently with a spatula until combined.
Fold in the melted chocolate and coconut oil mixture until fully incorporated. If using, add the espresso powder for an enhanced chocolate flavor.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the torte to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the top with additional cocoa powder or serve with fresh berries.
Nutrition Facts
Calories |
3149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 123.3 g | 616% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 388.0 g | 141% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 243.4 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 773 mg | 59% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 2457 mg | 52% | |
*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.
