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
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Vegan Chocolate Torte
- ⅓ cup quinoa
- 1 cup water
- ½ cup agave syrup
- 6 tablespoons aquafaba ((or 2 whole eggs or equivalent))
- 6 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon soda
- ¼ teaspoon salt
- ⅛ 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.
I love that this is recipe I can make my mom...being diabetic and other health issues, she misses out on sweets. NO added sugar makes me happy.
Ashley Marie Lecker
This looks so rich and delicious! What a perfect way to end a meal.
I'm a huge fan of aquafaba, it's amazing what you can do with it, like this yummy torte. Sometimes our "failures," can turn into our greatest accomplishments.
I've yet to use aquafaba in a recipe but I really want too! Your torte looks so chocolatey and delicious!
Inger @ Art of Natural Liivng
Looks delicious! And funny story--I wouldn't have had the foresight too do the pictures anyway!