Gluten Free Vegan Chocolate Torte is a rich and luscious dessert made without any refined sugars.
This decadent dessert was actually a failure.
I was trying to “healthify” this Chocolate Quinoa Cake for our Easy Chocolate Recipes post and made a few too many substitutions. Or maybe not enough substitutions. It never rose and still seemed a bit soft when I took it out of the oven instead of being cake like in texture.
Just in case it wasn’t a total disaster, I snapped a few quick pictures and gave it a taste before deciding if I should throw it out. I am glad I did because it was so dark and delectable. Even the tween tried it and begged for more.
This was a disaster of a “cake” but an incredible “torte”. Perspective is everything! There’s probably a life lesson in there.
A quick note about “aquafaba”. For the uninitiated, it is garbanzo bean liquid. That goop you pour off a can of garbanzo beans makes a great vegan egg substitute for both baking and binding. Three tablespoons is the same as one egg. Or you can use 2 eggs or another egg substitute.
Easy Chocolate Recipes from #OurFamilyTable
- Chocolate Loaf Cake by Cheese Curd In Paradise
- Chocolate Nut Clusters by Art of Natural Living
- Double Chocolate Rye Cookies by Karen’s Kitchen Stories
- Duff’s “The Brownie” by Hezzi-D’s Books and Cooks
- Easy Chocolate Cake Mix Cookies by Blogghetti
- Gluten Free Vegan Chocolate Tart by That Recipe
- Lunch Lady Chocolate Peanut Butter Bars by Family Around the Table
- No Bake Chocolate Peanut Butter Granola Bars by Making Miracles
- Peanut Butter & Jelly Chocolate Cups by Sweet Beginnings
- Vegan Chocolate Mousse by Veggies First Then Dessert
Vegan Chocolate Torte
- 1/3 cup quinoa
- 1 cup water
- 1/2 cup agave syrup
- 6 tablespoons aquafaba ((or 2 whole eggs or equivalent))
- 6 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon soda
- 1/4 teaspoon salt
- 1/8 teaspoon espresso powder
- stevia powder or sucralose ((optional for serving))
- Bring water to a boil in a small saucepan. Add quinoa, reduce heat to simmer and cook until quinoa is cooked and liquid is mostly absorbed, about 20 minutes. Let cool 5-10 minutes.
- Preheat oven to 350 degrees. Line an 8 inch round pan with aluminum foil and grease.
- In a food processor or blender, combine quinoa, agave syrup, aquafaba, coconut oil and vanilla until smooth. Scrape down and blend another 10-20 seconds more to make sure!
- Add remaining ingredients and pulse until combined. Pour into prepared pan.
- Bake at 350 degrees until the top is set and a toothpick inserted in the center comes out clean. About 20 minutes.
- Remove the cake using the edges of the aluminum foil and cool on a cooling rack. Move to a serving plate and dust with stevia powder or sucralose if desired.