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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 14 votes

Decadent Vegan Chocolate Torte

The perfect blend of cocoa powder, dates, flour, and vanilla. Plus, a rich chocolate icing to top off the indulgence. It's so good it will blow your guest away!
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
  • ¼ cup olive oil
  • 1 teaspoon vanilla extract
  • 1 ¼ cup whole wheat flour
  • ¼ cup Unsweetened Cocoa
  • 1 teaspoon Baking Soda

For the Frosting!

  • ½ cup melted Semi Sweet Chocolate Chips

Instructions

  • You need a Springform Pan that measures 9" to 10-¼". I used a 10-¼" 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.

Notes

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.

Nutrition

Serving: 1Slice | Calories: 335kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 177mg | Potassium: 247mg | Fiber: 4g | Sugar: 34g | Vitamin A: 20IU | Calcium: 53mg | Iron: 1.6mg