Flourless Chocolate Torte
Gluten-free, refined-sugar free, oil-free, and absolutely delicious.
Servings Prep Time
8 8minutes
Cook Time
30minutes
Servings Prep Time
8 8minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Line an 8×8 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.

Share this: