Back to Recipes
The No-Oil-Added Chocolate Torte
Torte Ingredients
- ½ cup all purpose flour
- ½ cup minus 1 Tbsp whole wheat pastry flour
- ¼ cup plus 1 Tbsp unsweetened Dutch-process cocoa powder
- ¼ cup sugar, finely ground in blender
- 1 ½ Tbsp arrowroot powder or cornstarch
- 1 tsp baking powder
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ½ cup full fat coconut milk (not the light)
- ½ cup almond milk or water
- ½ cup pure maple syrup
- 1 tsp vanilla
- 1 tsp apple cider vinegar
Bittersweet Ganache Glaze Ingredients
- 8 oz dark chocolate (70% to 72%), finely chopped
- 1 ¼ cup almond milk or soy milk
- 2 Tbsp sugar
- 1 pinch fine sea salt
- 1 ½ pure vanilla
- 2 tsp mild olive oil (optional)
1. To make torte: Preheat oven to 350 degrees. Oil sides and bottom of a 9 inch cake pan, and line with parchment circle.
2. Sift flours, cocoa, sugar, arrowroot, baking powder, baking soda, salt and cinnamon into a bowl. Whisk to aerate.
3. Whisk together coconut milk, almond milk, maple syrup, vanilla and vinegar. Whisk dry mixture into wet mixture until smooth. Pour into prepared pans and bake for 20 to 30 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
4. Cool torte in pan on a wire rack, 10 minutes. Run a think knife around torte, and invert onto the rack. Peel off parchment paper. Invert torte again, top side up, on rack to cool completely. Chill 30 minutes.
5. To make bittersweet ganache glaze: Place chocolate in a bowl. Bring almond milk, sugar and salt to a simmer in a saucepan. Pour hot milk over chocolate to submerge completely. Cover bowl with a plate and let stand 4 minutes. Add vanilla and oil (if using), and whisk from center out until smooth and glossy. Strain the ganache into a bowl and let thicken at room temperature 15 to 25 minutes or until ganache coats a spoon thickly but is still pourable.
6. Pour cooled ganache over cooled torte. Chill until glaze is set.
2. Sift flours, cocoa, sugar, arrowroot, baking powder, baking soda, salt and cinnamon into a bowl. Whisk to aerate.
3. Whisk together coconut milk, almond milk, maple syrup, vanilla and vinegar. Whisk dry mixture into wet mixture until smooth. Pour into prepared pans and bake for 20 to 30 minutes or until toothpick inserted into the center comes out clean or with just a few moist crumbs.
4. Cool torte in pan on a wire rack, 10 minutes. Run a think knife around torte, and invert onto the rack. Peel off parchment paper. Invert torte again, top side up, on rack to cool completely. Chill 30 minutes.
5. To make bittersweet ganache glaze: Place chocolate in a bowl. Bring almond milk, sugar and salt to a simmer in a saucepan. Pour hot milk over chocolate to submerge completely. Cover bowl with a plate and let stand 4 minutes. Add vanilla and oil (if using), and whisk from center out until smooth and glossy. Strain the ganache into a bowl and let thicken at room temperature 15 to 25 minutes or until ganache coats a spoon thickly but is still pourable.
6. Pour cooled ganache over cooled torte. Chill until glaze is set.
The Community for Better Living
7074 Columbia Rd
Olmsted Twnshp, OH 44138
(440) 541-7829
info@communityforbetterliving.org
