Vegan Classic Chocolate Torte

Indulge your chocolate cravings with this rich and decadent Vegan Classic Chocolate Torte, a plant-based twist on a timeless dessert. Made with velvety vegan dark chocolate, creamy coconut oil, and a hint of espresso powder for an elevated cocoa flavor, this recipe delivers a luxurious, melt-in-your-mouth experience. It features a tender crumb thanks to a homemade vegan "buttermilk" from almond milk and apple cider vinegar, while remaining entirely dairy-free and egg-free. Perfectly balanced between fudgy and fluffy, this chocolate torte is easy to prepare in just under an hour and serves as a stunning centerpiece for any occasion. Serve it dusted with cocoa powder or paired with fresh berries to impress vegans and non-vegans alike.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

Ingredients

• 200 grams dark chocolate (vegan)
• 100 grams coconut oil
• 125 grams all-purpose flour
• 30 grams cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 250 milliliters almond milk (unsweetened)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 150 grams brown sugar
• 1 teaspoon espresso powder (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium heatproof bowl, melt the vegan dark chocolate and coconut oil together over a pot of simmering water, stirring occasionally until smooth. Remove from heat and let it cool slightly.

Step 3

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.

Step 4

In a separate bowl, combine almond milk and apple cider vinegar. Let the mixture stand for a few minutes until it starts to curdle to create vegan 'buttermilk'.

Step 5

Add the vanilla extract and brown sugar to the 'buttermilk' and mix until the sugar is mostly dissolved.

Step 6

Slowly pour the flour mixture into the wet ingredients, mixing gently with a spatula until combined.

Step 7

Fold in the melted chocolate and coconut oil mixture until fully incorporated. If using, add the espresso powder for an enhanced chocolate flavor.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 10

Allow the torte to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 11

Optional: Dust the top with additional cocoa powder or serve with fresh berries.

Nutrition Facts

Serving size	(892.3g)

Amount per serving	% Daily Value*
Calories	3149.0

Total Fat 169.1g	0%
Saturated Fat 123.3g	0%
Polyunsaturated Fat 1.8g
Cholesterol 0mg	0%
Sodium 1947.9mg	0%
Total Carbohydrate 388.0g	0%
Dietary Fiber 29.6g	0%
Total Sugars 243.4g
Protein 29.7g	0%

Vitamin D 105.7IU	0%
Calcium 772.7mg	0%
Iron 35.7mg	0%
Potassium 2457.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 3.7%

Carbs: 48.6%