Decadent Vegan Chocolate Torte is a special dessert. An amazing combo of ingredients and people will think it is from the ritziest of restaurants. But … You can make it!
Decadent Chocolate Torte is a very special dessert. You won’t believe the amazing combination of ingredients.
There are rich deep chocolate flavors that you will think came from the ritziest of restaurants. But …. you can make it!
One necessity is a springform pan. The steps are simple and I think I need to say it is foolproof.
It may seem like I am laying it on really thick but, I’m not!
I really want you to make this Decadent Chocolate Torte and see what a great baker you are.
I think there are three types of food lovers and searchers checking out this decadent vegan chocolate cake.
Chocolate Lovers.
People looking for cake recipes.
Cooks wanting to find a special dessert for a special occasion or holiday.
This Vegan Chocolate Torte will aid every one of those searchers but I can’t resist showing you a couple more recipes.
Simple Chocolate Cake is one of those perfectly moist cakes that is easy and bakes in a 9″ x 9″ square pan.
Simple Chocolate Topping for Vegan Chocolate Torte
This beautiful torte is so perfectly moist and absolutely amazing that a simple topping is all you need.
The frosting is chocolate to add the extra oomph for the beauty of the cake. Super simple and exactly just right.
I love one of the feedbacks that I’ve received for this recipe so far. It’s hard to scroll through because there are so many but here is one from Brita:
OMG. I just baked this cake for my mom’s birthday… still standing in the kitchen eating it and it’s absolutely amazing! So chocolatey. So moist and rich. It’s a hit! Everyone loves it and is marveling over the recipe. Thanks so much! Love your blog -B
This post contains affiliate links. Read my disclosure policy .
I hope you get to try this unusal mix of a recipe becasue you will be so very happy that y=ou did!
Decadent Chocolate Torte
Ingredients
- 1 cup Pitted Dates
- 1 cup coffee liquor such as Kahlua
- 2 teaspoons Instant Coffee Granules
- 1 cup Coconut Sugar
- 1 cup almond milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 1 1/4 cup whole wheat flour
- 1/4 cup Unsweetened Cocoa
- 1 teaspoon Baking Soda
For the Frosting!
- 1/2 cup melted Semi Sweet Chocolate Chips
Instructions
- You need a Springform Pan that measures 9" to 10-1/4". I used a 10-1/4" one. The torte will just be taller if it is smaller.
- Cut a circle to fit inside the springform pan. The way I do this is that I lay the springform pan insert on the parchment paper and draw around the edge. Then I cut right inside of the line.
- Place the parchment round inside the springform pan. Brush the paper lightly with some coconut oil.
- In a small saucepan add the coffee flavored liqueur and the dates. Cook over low heat for 20 minutes.
- Stir in the instant coffee granules when the liquid is hot.
- Take off heat and let cool.
- When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.
- In a large bowl mix the pureed date mixture, coconut sugar, almond milk, oil and vanilla.
- In another bowl sift the flour, cocoa and baking soda together.
- Stir into the date mixture until well mixed.
- Pour into the prepared springform pan and bake at 350 degrees for 30 to 40 minutes.
- If you use a smaller pan, like 9", you should go to the 40 minutes.
- Remove from oven and let cool in the pan for 10 minutes.
- Remove the sides of the pan and let cool on a rack.
- Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.
- It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.
- Spread the chocolate in the center of the top of the cake in a nice circle.
- After the chocolate cools a bit - take a spoon and with the back of the bowl - tap the chocolate and pull up into little peaks. They will hold themselves up.
Nutrition
This is very rich and decadent, as I have said, and you can cut the torte into 12 slices but we indulge sometimes and only get 8 slices. A restaurant would get 12 slices out of it.
IF FREEZING:
After the cake has cooled you may freeze the cake or leftovers pieces in any of the methods shown in my article How to Freeze Food.
It will defrost quickly so it really doesn’t take any planning.
Ginny McMeans says
May 24, 2019 at 9:01 amI do have a category for my oil-free recipes John. All of them aren’t added yet but these should get you started. Here’s the link to the category. https://veganinthefreezer.com/category/oil-free/
John says
May 24, 2019 at 8:22 amCan you see a way to including oil-free recipes? I have a lot of commitments and don’t usually have a lot of time to experiment with replacement options…
Ginny McMeans says
May 21, 2019 at 12:50 pmYes, you don’t need the liquor. A strong cup of coffee with a touch of chocolate extract or some chocolate syrup will do the trick. Make sure it’ss not over a cup measure when you add it to the cake.
Mary Anne says
May 21, 2019 at 11:00 amFor us non-drinkers, what can we substitute for the coffee liquor?
Ginny McMeans says
February 19, 2019 at 10:48 amI haven’t tried it with this torte Dinna but 2 tablespoons applesauce should substitute for 1/4 cup oil. Please let me know if this works for you.
Dinna says
February 17, 2019 at 6:08 amAny way to sub out the oil?
Nicola @ Happy Healthy Motivated says
December 18, 2017 at 11:59 pmOh my goshhh…. I can’t get over how incredible that looks! Love how you’ve made it lighter with almond milk and coconut sugar, too. I think this might just be my Christmas Eve treat!