8-Ingredient Flourless Chocolate Torte

Flourless Chocolate Torte | The Lazy Vegan Baker

Soooo, I’m calling this a Flourless Chocolate Torte because I don’t know how else to classify it. Except as awesome! The original recipe that I adapted this from called it a brownie. Nah. Nope. Not a brownie. I mean, sorta kinda but not really. It’s not exactly cake like you think of cake either. It’s a brownie cake hybrid maybe. Or, it just needs its own category –> straight up dang delicious dessert. Yep, that’s it!

This Chocolate Torte is gluten-free (yeah!), refined sugar free (seriously!), and oil-free (that’s right!). I know, I know. All the “good” stuff is gone. That’s what I thought too. The first time I made it I was HUGELY skeptical. It came about by chance really.

I was having some friends over and baked up a bunch of things AND THEN remembered two of them are gluten-free. Ooops, now what? I was in an out-of-the-way place where the closest (not very good) grocery store was half an hour away. I could have made a trip to the store and bought some expensive gf flour or something. Instead, in my normal adventerous baking way, I decided to see if I could find a gluten-free dessert recipe using ingredients I already had with me. It took some searching, believe me, as I had not a lot of options, but then I found this recipe. It sounded interesting enough and got double bonus points for being super easy. I was pretty sure it wasn’t going to taste all that great but figured I could spiff it up with some sugar-laden frosting if necessary. Afterall, my friends were gluten-free, not sugar-free.

Flourless Chocolate Torte | The Lazy Vegan Baker

After I took it out of the oven, I did a little taste test to make sure I wasn’t going to be offering something completely inedible. And, lo and behold, I had to hold myself back from snacking the entire thing before anyone even showed up. OOOOPS! It survived until the party and I’ve made it 6 more times since then and every time I am absolutely amazed at how good it is.

The best part —> it’s pretty healthy so I don’t feel guilty eating the whole thing :-D.

And, no sugar rushes, crashes or shakes.

 

Thank you Running With Spoons for the original recipe and inspiration!

 

Flourless Chocolate Torte | The Lazy Vegan Baker

RECIPE NOTES:

  • You can use any nut or seed butter you like. You’ll see in the step by steps that I was making two batches at once: one with Sunbutter and one with Almond Butter.
    • I preferred the Almond Butter version. It was inherently sweeter.
    • The Sunbutter one was good too but that was the one I thought could use a frosting.
  • The type of cocoa powder you use will make a difference! Since there are so few ingredients, they all stand out more. Use a good cocoa powder for a richer, deeper, flavored cake.
  • If you aren’t used to naturally sweetened desserts, you may find this needs a frosting. Feel free to add one. I liked it better without.
  • This ‘torte’ doesn’t slice into nice looking bars all that easily. Lightly wet a knife before cutting for better results. It sticks a bit though.
  • This torte is very light and airy. Not dense like a brownie. But it’s thin like a brownie, not tall like a cake. I should try doubling the recipe and see what happens….besides me eating even more lol. Maybe it could be more cake-like at least in size.

Step by Step

 

Print Recipe
Flourless Chocolate Torte
Gluten-free, refined-sugar free, oil-free, and absolutely delicious.
8-Ingredient Flourless Chocolate Torte | The Lazy Vegan Baker
Prep Time 8 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 8 minutes
Cook Time 30 minutes
Servings
Ingredients
8-Ingredient Flourless Chocolate Torte | The Lazy Vegan Baker
Instructions
  1. Preheat oven to 350F.
  2. Line an 8x8 pan with parchement paper or oil lightly.
  3. In a medium bowl, mix together the nut or seed butter, pumpkin puree, aquafaba, maple syrup, and vanilla.
  4. Whisk in the cocoa powder, baking soda, and pumpkin pie spice until all is combined and smooth.
  5. Pour batter into prepared pan and spread out evenly with a spatula.
  6. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cool for 15-20 minutes.
  8. Can be stored covered at room temperature for up to 3 days or in the fridge for up to 5 days.
Recipe Notes

(*) Aquafaba is the brine from a can of chickpeas or other bean, like cannellini.  Use the liquid as is, straight from the can. You can also use aquafaba from homemade beans. See www.aquafaba.com for more information. (**) The pumpkin pie spice adds a nice depth of flavor. If you don't have pumpkin pie spice, replace it with a 1/4 teaspoon of cinnamon. Or omit it entirely.

Powered by WP Ultimate Recipe

Leave a Reply

Scroll to Top