Lisa Fabry Nutrition & Yoga Therapy gluten free chocolate torte

Gluten-free Vegan Chocolate Torte

Just thought I’d pop this popular recipe in from my book, Divine Vegan Desserts. Always handy to have a delicious chocolate cake that almost everyone can enjoy!

Ingredients

Torte

  • ¼ cup (35 g) cocoa
  • 1 cup (135 g) plain gluten-free flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ¼ teaspoon salt
  • ½ cup (100 g) raw sugar or coconut sugar
  • ½ cup (120 g) silken tofu
  • ¼ cup (60 ml) maple syrup
  • ¼ cup (60 ml) sunflower or rice bran oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cider vinegar
  • 2 tablespoons strong coffee (espresso shot or 1 teaspoon instant coffee powder dissolved in 2 tablespoons hot water)

Frosting

  • ½ cup (120 g) silken tofu
  • 2 tablespoons maple syrup
  • 2 tablespoons plant milk of your choice (soy, rice, almond, oat…)
  • 1 teaspoon vanilla extract
  • 1 bar (100 g) 70% cocoa solids dark chocolate

Preheat the oven to 180° C / 350° F  / Gas 4. Grease and line the base of a 23 cm round cake tin.

Method

  1. To make the torte, sift the cocoa, flour, baking powder, bicarbonate of soda and salt into a bowl. Add the sugar.
  2. In a food processor or blender combine the tofu, maple syrup, oil, vanilla and cider vinegar and mix thoroughly until creamy. Add the coffee and blend again.
  3. Add this wet mixture to the bowl of sifted flour and whisk until smooth.
  4. Pour batter into the prepared pan and spread evenly. Bake for 20 minutes or until cake comes a little away from the sides of the tin. Don’t expect the torte to rise like a sponge, it’s moist and dense and will stay flat, or even sink a little.
  5. Cool in tin. When cool, invert onto a plate.
  6. For the frosting, melt the chocolate in a bowl over a pan of gently simmering water. In a food processor, blend the rest of the ingredients until very smooth.
  7. When the chocolate has melted add it to the mixture and blend, scraping down the sides of the bowl with a spatula now and again. Transfer the mousse to a bowl and refrigerate for about an hour until it thickens. Then spread a thick layer on top of the torte. Keep in the fridge.

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