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This vegan chocolate torte rich, decadent, and full of chocolaty flavor. It’s the perfect dessert for holidays, special occasions, or impressing a hot date!
I once had a reader reach out to me expressing surprise that, as a former lawyer, I didn’t have any vegan torte recipes on my site.
Get it? Vegan torte? Vegan tort? It took me a minute too. But there’s actually a good reason I didn’t have one until now: veganizing a chocolate torte is hard! Whereas a recipe for something like a vegan chocolate cake or vegan chocolate chip cookies can be created by making a few simple tweaks to a non-vegan recipe, tortes are a bit more complicated.
A chocolate torte is basically a flourless chocolate cake. Traditional tortes often rely on a hefty amount of eggs to provide structure that would otherwise be lacking without flour. That’s why creating a vegan version of a classic chocolate torte sounded like a big challenge! The key ingredient to making it work turned out to be almond flour. (The torte is still considered flourless. Almond flour is generally not interchangeable with wheat flour.)
There’s a traditional Italian torte, known as torta caprese, which is made with almond flour. This vegan chocolate torte resembles one of them pretty closely, with lots of rich chocolate flavor, a chewy brownie texture near the edges, and soft gooey center.
Sounds good, right? Let’s talk about how this luscious treat is made!
Jump to:
Ingredients You’ll Need
- Non-dairy milk. Soy milk, almond milk, oat milk, and cashew milk are all great options for this recipe. In fact, you can use just about any non-dairy milk that’s unsweetened and suitable for drinking. Need some guidance? Check out my guide to dairy-free milks.
- Ground flaxseeds. We’ll be mixing these with some non-dairy milk to create flax eggs, one of my favorite vegan egg substitutes.
- Vegan chocolate chips. I used Enjoy Life dark chocolate morsels.
- Vegan butter. Vegan butter can be purchased in the refrigerated section of most supermarkets. I used Earth Balance. Miyoko’s and Melt are a couple other popular brands to look out for.
- Almond flour. Most stores sell almond flour in the baking aisle, or near the gluten-free products. I don’t recommend substituting any other variety of flour. Also, good news: by using almond flour we can keep our torte totally gluten-free!
- Unsweetened cocoa powder. Dutch processed cocoa works best for this recipe, but regular old cocoa powder will do just fine if that’s what you have.
- Cornstarch.
- Salt.
- Bourbon. You can leave this out if you prefer to cook without alcohol. You can also try other liquors. I’ve successfully made this recipe with coffee liquor, and I think rum would be delicious!
- Vanilla extract.
- Sugar. Make sure to buy organic sugar to keep the recipe vegan. Conventional sugar is often processed with animal bone char.
- Powdered sugar. This is optional, and just for topping the torte. As with the granulated sugar, this should be organic.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by making your flax egg. Whisk together chia seeds and non-dairy milk. Let the mixture sit for a few minutes, to gel.
Melt your chocolate chips and butter while the flax mixture sits. Microwave them together in 20 second intervals, taking the bowl out and stirring the mixture well in between zaps.
Stir your dry ingredients into the melted chocolate mixture: almond flour, cocoa powder, cornstarch, and salt. The batter will be very thick at this point.
Now stir in your liquid ingredients: some additional non-dairy milk, whiskey (if you’re using it), and vanilla extract.
By now the flax egg should have gelled. Add granulated sugar and beat it into the flax egg for two minutes, until the mixture becomes foamy.
Add the chocolate mixture to the flax egg mixture and gently fold them together using a spatula. The idea is to disturb all those little bubbles in the flax egg as little as possible.
Stop mixing as soon as the ingredients are fully blended. The mixture will be glossy and resemble brownie batter.
Pour the batter into a parchment paper-lined springform pan. Pop it into the oven and bake the torte until a toothpick inserted into the center comes out almost clean — it should have a few crumbs attached.
Tip: Check out this YouTube tutorial if you’d like to learn the correct way to line a springform pan with parchment paper. Also consider lining the outside with some foil if you’re not sure if your springform pan is leaky.
Let your torte cool completely in the pan before removing it. Optionally, you can top it with a sprinkle of cocoa powder and/or powdered sugar (I like to use both!). If you really want to go all out, you could spread some vegan chocolate ganache over your torte.
Other toppings and accompaniments that work well with this torte are vegan ice cream, vegan whipped cream, and fresh fruit like berries.
Tip: This torte can be served at room temperature or chilled. My preference is room temperature.
Leftovers & Storage
Your vegan chocolate torte can be stored wrapped tightly in plastic or in an airtight container, such as a cake keeper. It will keep for about two days at room temperature, for about a week in the fridge, or about three months in the freezer.
More Vegan Chocolate Desserts
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Vegan Chocolate Torte
This vegan chocolate torte rich, decadent, and full of chocolaty flavor. It’s the perfect dessert for holidays, special occasions, or impressing a hot date!
Ingredients
- ¾
cup
unsweetened and unflavored non-dairy milk,
divided - 3
tablespoons
ground flaxseeds - 7
ounces
vegan chocolate chips - ½
cup
vegan butter - 1
cup
almond flour - ¼
cup
unsweetened cocoa powder
(preferably Dutch processed), plus more for dusting, if desired - 3
tablespoons
cornstarch - ¼
teaspoon
salt - 2
tablespoons
whiskey
(optional) - 1
teaspoon
vanilla extract - ¾
cup
organic granulated sugar - Organic powdered sugar,
for dusting, optional
Instructions
Preheat the oven to 350°F.
Line the bottom and sides of an 8-inch springform pan with parchment paper. (Note 1)
Whisk ½ cup of the milk and flaxseeds together in a large mixing bowl. Set the mixture aside for at least 5 minutes to gel. You can proceed with the next step of melting the chocolate in the meantime.
Place the vegan chocolate chips into a large microwave-safe bowl. Cut the butter into about 8 slices and add them to the bowl. Microwave the chips and butter in 20 second increments, stirring well between each zap, until the ingredients are melted and the mixture is smooth (Note 2).
Add the almond flour, cocoa powder, cornstarch, and salt to the bowl with the melted chocolate. Stir until fully blended.
Now add the remaining ¼ cup of milk, whiskey, and vanilla to the chocolate mixture. Gently stir again until the ingredients are blended.
Add the sugar to the bowl with the flaxseed mixture. Use an electric mixer to beat the sugar and flaxseed mixture together for a full 2 minutes, until slightly increased in volume and foamy.
Add the chocolate almond flour mixture to the bowl with the flax mixture. Use a spatula to gently fold the ingredients together. Stop mixing once the batter is uniform.
Transfer the batter to the prepared springform pan, spreading it out and smoothing the top with a spatula if needed.
Bake the torte until a toothpick inserted into the center comes out almost clean, with just a few crumbs stuck to it, about 35 to 40 minutes.
Remove the pan from the oven and place it on a cooling rack. Let the torte cool completely before carefully removing it from the pan.
Optionally, sprinkle the torte with a layer of cocoa and/or powdered sugar. Slice and serve.
Recipe Notes
- You may also want to line the outside of the pan with foil if it has a tendency to leak (or if you’re not sure and want to be safe).
- You can also melt the ingredients on the stove top in a double boiler, if preferred.
Nutrition Facts
Vegan Chocolate Torte
Amount Per Serving (1 slice (1/10 of recipe))
Calories 323
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Trans Fat 0.05g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Sodium 157mg7%
Potassium 54mg2%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 25g28%
Protein 5g10%
Vitamin A 432IU9%
Vitamin C 0.01mg0%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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