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Decadent Chocolate Torte

Published: . Last Updated: December 13, 2018

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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 Vegan Chocolate Torte is a one layer springform pan cake. Chocolate brown rim with thick chocolate frosting on the top with tent dollops.

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.

 

Decadent Vegan Chocolate Torte has been cut into big slices and three are placed at angles in front of each other on white plates.
Follow the instructions – take your time – and witness the outcome of a dessert that will be memorable for all. Forever!

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.

 

Decadent Vegan Chocolate Torte is a straight on photo of the single layer chocolate cake with one large slice cut out and placed in front of the large cake.

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.

Scrumptiously Simple Chocolate Cake says it all. Bake in a 9" x 9" pan and then frost right in the pan too. Ready to serve with light chocolaty goodness.
Are you looking for cupcakes but the chocolate kind? Easy Chocolate Cupcakes can be decorated with any color theme sprinkles.

 

Decadent Vegan Chocolate Torte shows the fancy cake dessert as an overhead view. In all it's frosted glory on a wooden cutting board.
 

 

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

 

Decadent Vegan Chocolate Torte is a straight on photo of the single layer chocolate cake with one large slice cut out and placed in front of the large cake. A fork has cut off the point and it's waiting to be eaten.
 

 

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!

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Decadent Chocolate Torte if one exotic layer with a chocolate topping. A single slice is pulled out and sitting in front.
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5 from 5 votes

Decadent Chocolate Torte

Decadent Chocolate Torte has an amazing combination of ingredients!
Course Dessert
Cuisine Cake
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 10 Servings
Calories 335kcal
Author Ginny McMeans

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

Nutrition Facts
Decadent Chocolate Torte
Amount Per Serving (1 Slice)
Calories 335 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Sodium 177mg 7%
Potassium 247mg 7%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 34g
Protein 3g 6%
Vitamin A 0.4%
Calcium 5.3%
Iron 8.7%
* Percent Daily Values are based on a 2000 calorie diet.

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.

 

 

Reader Interactions

Comments

  6. I’ve died and gone to chocolate heaven! This looks amazing. Love that you added coffee to the torte too; it makes the chocolate flavours so intense and rich.

  9. Thank you vor sharing this recipe! It is very easy to make! I made yesterday. We all liked it and I already forwarded the recipe to my sister and 2 friends.

  14. That is fantastic Peter! You sound like an excellent cook and I am glad you took control and changed some ingredients to meet your needs. It sounds great!

  15. I made this last night for guests and it was a huge hit. I did made a few changes – olive oil instead of coconut oil, self-raising wholemeal flour, and a cup of espresso coffee and a splash of rum essence instead of the instant coffee and kahlua. Very happy guests.

  16. Fantastic Sarah! That is wonderful that it turned out with water too and I think homemade chocolate is always the best. Thanks for making it!

  17. This came so perfectly amazing!!!!! WOW!!!!!!!!
    I used water instead of liquor because we dont drink it at all, and homemade chocolate on top YUUUMMMMMMM!!!!!!

  19. Great recipe! Thank you for sharing. Any idea how many calories are in a slice if cut into 12 slices? Thank you!

  22. Thank you so much. I used Deglet but Medjool would be great too. They are the so called dried pitted ones but they still have a lot of sticky moisture in them. Regular granulated sugar works great too.

  24. Yes, you don’t need the liquor. A strong cup of coffee with a touch of cocoa powder will do the trick. Make sure it is not over a cup measure when you add it to the cake. He will love it!

  25. This cake looks amazing. I would really like to use it as a birthday cake but my boyfriend is an alcoholic.

    Do you think I could leave out the liquor?

  26. The easiest way is to buy a gluten free flour mix that matches whole wheat flour 1:1. I think all grocery stores have that now. If you want to mix your own – this mix matches 1 cup of whole wheat flour; 1/4 cup soy flour, 1/4 cup tapioca flour, 1/2 cup brown rice flour and 1 teaspoon Xanthum Gum or Guar Gum.

  27. Looks yummy! If I wanted to make this gluten free, what flour would you recommend? Is it a 1:1 ratio for a gluten free flour? Ta!

  29. Hi Ginny, this looks absolutely amazing, got to make it asap! Is it possible to use a gluten free flour instead such as buckwheat? Thanks

  30. Hi, looks great! One small question, What type of dates should be used ? Some are sweetened,some are dry dates, can you give me a hint ? I don’t think I will be able to find th e coconut sugar, what can I use as a substitute for ? Cant wait to try it ! Thanks

  31. Hi Sarah, Kahlua does have sugar. Kahlua says their regular coffee liqueur is vegan so I believe the sugar ingredient is made from beets not sugar cane. I make my own coffee liqueur (really easy) so I use that. I am putting it on the blog soon so you could make your own and control the ingredients. I will link it in this recipe.

  32. Yes, you need to buy the dairy free vegan chocolate chips at natural food stores or on the internet. Enjoy Life is one. You can use any oil you like instead of the coconut oil. Sugar can be used (not sugar cane to keep it vegan).

  34. This looks so wonderful! Are the semi-sweet chocolate chips dairy-free? What do you think could be substituted for the coconut ingredients (allergic to coconut).

  41. That is so fantastic Britta. I am glad that you tried it because you just can’t believe how good it is until you eat it. Thanks for letting me know!

  42. 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

  46. Hi Sheri, I am so sorry but I don’t have a solution for you. You see coffee gives chocolate deeper flavor. You could leave out the little bit of instant coffee but the coffee flavored liquor is the problem. You can make a non-alcoholic Kahlua but it is made with coffee. 🙁

  48. This looks absolutely amazing!! I love that you used coconut sugar, too. I bet my hubby would love this–healthy AND indulgent. 🙂

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