Chocolate Almond Flourless Torte


You’re a choco-holic? And gluten-free? We got you. This insanely rich and irresistible chocolate torte has a hint of almonds that perfectly complements the flavors. It’s light yet fudgy inside and best served with a tangy vegan yogurt or creme fraiche.


  • 2/3 cup (160 ml) aquafaba
  • 1/2 cup (100 g) caster sugar or granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 4 Tbsp + 1 tsp (60 g) vegan butter
  • 5.6 oz (160 g) vegan dark chocolate, at least 70% cocoa
  • 1/2 cup (40 g) cocoa powder
  • 1 cup (100 g) ground almonds
  • 1/2 tsp psyllium husk powder
  • Pinch fine sea salt


  1. Grease an 8-inch (20-cm) cake tin and line it with parchment paper. Preheat the oven to 340ºF (170ºC) with convection fan on if you have it. 
  2. Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until lightly foamy. Add the sugar in four increments, whipping for around 30 seconds between additions. Add the vanilla and whip again until thick and glossy, about 5 minutes. 
  3. Meanwhile, place the vegan butter and dark chocolate in a small saucepan and place over low heat. Stir constantly until just melted and combined. Be careful not to overheat the chocolate or it could seize up. Remove from the heat and allow to cool for a minute.
  4. Remove the bowl of aquafaba mixture from the mixer and slowly drizzle the chocolate mixture into the bowl while folding through with a spatula. 
  5. In a separate bowl, whisk together the cocoa powder, ground almonds, psyllium husk powder and salt. Carefully fold the sieved dry ingredients into the wet until just combined. 
  6. Transfer the mixture to the prepared cake tin and place in the oven to bake for 35 minutes. 
  7. Remove from the oven and leave to cool completely at room temperature. 
  8. Dust the top liberally with cocoa powder before slicing and serving with your favorite vegan yogurt or creme fraiche. 



When whipping aquafaba, it’s important to make sure your bowl and whisk are spotlessly clean. Once cleaned, I like to rub a lemon wedge around the bowl and the wires of the whisk to help break down any residual fats or grease, as it’ll help the aquafaba to reach its full potential during whipping! Wait, you’re not familiar with aquafaba? It’s basically chickpea canning liquid. The leftover liquid from 1 (14-oz/400-ml) can of chickpeas will be enough for this recipe.

Most dark chocolate over 50% cacao tends to be vegan, but be sure to check the ingredients. The chocolate will melt more quickly and evenly if you break it into small pieces before placing in the pan.  

This recipe contains no flour, but it’s still important to sieve together the ingredients. Psyllium husk powder likes to clump up when in contact with moisture, so be sure to check that it’s evenly distributed. Psyllium husk powder is basically pure plant fiber, and it helps bind everything together here. Most markets carry it. 

Once baked, the torte will appear to drop in the centre slightly but don’t worry – this is normal! Dust the torte with cocoa powder before slicing and serving.

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