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- 1 cup pumpkin puree - 1 cup dark chocolate chips (select dairy-free if preferred) - 1/2 cup coconut sugar - 1/4 cup pure maple syrup - 3 large eggs - 1/2 cup almond flour - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon sea salt - Optional: 1/4 teaspoon ground cinnamon Pumpkin puree is the star of this torte. It adds moisture and flavor. It also gives the torte a lovely, rich color. Dark chocolate chips bring sweetness and depth. They melt beautifully and mix well with the pumpkin. Coconut sugar adds a caramel-like sweetness. Maple syrup gives extra flavor and moisture. Eggs help bind everything together, creating a light texture. Almond flour adds a nutty taste and keeps the torte gluten-free. Unsweetened cocoa powder gives a deep chocolate flavor. Baking soda helps the torte rise, making it fluffy. Sea salt balances the sweetness and enhances all the flavors. Ground cinnamon, if you choose to use it, adds warmth and spice. If you need a dairy-free option, use dairy-free dark chocolate. This choice keeps the dessert rich and creamy while staying vegan. For a nut-free version, replace almond flour with oat flour. Just make sure your oat flour is certified gluten-free. If you want to cut sugar, try using a sugar substitute like erythritol. This can help keep the torte low in calories. You can also swap coconut sugar with brown sugar for a similar taste. {{ingredient_image_2}} Start by heating your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter. Then, line the bottom with parchment paper. This will help you easily remove the torte later. Next, take a microwave-safe bowl and add the dark chocolate chips. Heat them in the microwave for 20-30 seconds. Stir after each session until the chocolate is smooth and melted. Let it cool a bit. In a large bowl, mix the pumpkin puree, melted chocolate, coconut sugar, maple syrup, and vanilla extract. Use a whisk or spatula to blend everything well until it’s smooth. Now, crack the eggs into the chocolate and pumpkin mix one by one. Whisk each egg in well before adding the next. This helps make the batter light and fluffy. In another bowl, combine almond flour, cocoa powder, baking soda, sea salt, and ground cinnamon if you choose to use it. Stir this mix well so the dry ingredients blend together nicely. Gradually add the dry mix to the wet batter. Fold gently with a spatula until no dry bits remain. Pour the batter into your prepared cake pan. Smooth the top with a spatula. Place the pan in the oven and bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out mostly clean with a few moist crumbs, your torte is ready. After baking, let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely. To get the right texture, mix well. Whisk the eggs until fluffy. This step adds air, making the torte light. When adding dry ingredients, fold gently. This helps keep the batter airy. Don't overmix; stop as soon as you see no dry flour. Store any leftover torte in an airtight container. Let it cool to room temperature first. Place it in the fridge for up to five days. If you want to keep it longer, freeze it. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can last up to three months in the freezer. For the best flavor, serve the torte warm. Top it with whipped coconut cream for a rich taste. A scoop of vanilla ice cream is also great. Add chocolate shavings or a sprinkle of cinnamon on top. These extras make each slice even more special! Pro Tips Use High-Quality Chocolate: The flavor of your torte heavily relies on the quality of the chocolate you choose. Opt for high-quality dark chocolate for a richer taste. Check for Doneness: Since ovens can vary, keep an eye on your torte towards the end of the baking time. A toothpick should come out with a few moist crumbs for perfect texture. Let It Cool Completely: Allowing the torte to cool completely before serving helps it set and makes slicing easier, ensuring beautiful presentation. Experiment with Toppings: Feel free to get creative with toppings! Try adding chopped nuts, fresh berries, or a drizzle of nut butter for additional flavor and texture. {{image_4}} You can add spices to change your torte's taste. Consider using ground cinnamon, nutmeg, or ginger. Just a little can enhance the pumpkin's natural sweetness. For example, add 1/4 teaspoon of cinnamon for warmth. More spices can create a cozy vibe. Think about what flavors you love most. Mixing spices makes the torte unique. Feel free to experiment and find your favorite blend. Frosting can change the whole look of your torte. If you want something simple, use whipped coconut cream. This adds a light, creamy touch. You can also try a chocolate ganache for rich flavor. To make ganache, melt more dark chocolate with coconut milk. Pour it over the cooled torte for a glossy finish. Another option is a sprinkle of powdered sugar or cocoa. These choices let you create a dessert that fits any occasion. Mini tortes or cupcakes are fun and cute! To make them, use a muffin tin instead of a cake pan. Line each cup with paper liners. Pour in the batter, filling each one about two-thirds full. Bake mini tortes for about 15-20 minutes. Check with a toothpick to see if they're done. These bite-sized treats are perfect for parties or gifts. They are easy to share and enjoy! After baking your gluten-free chocolate pumpkin torte, let it cool in the pan for about 10 minutes. This short time helps the torte firm up. Then, gently flip it onto a wire rack. Cooling it completely on the rack helps prevent sogginess. If you skip this step, the steam will make the bottom too wet. You can store the torte in the fridge or freezer. If you plan to eat it within a few days, the fridge is best. Wrap it tightly in plastic wrap or place it in an airtight container. This keeps it fresh for about 3 to 5 days. If you want to save it for longer, freeze it. Wrap slices in plastic wrap and then in foil. This helps avoid freezer burn. You can freeze it for up to 3 months. The torte stays fresh for about 3 to 5 days in the fridge and up to 3 months in the freezer. To reheat, place it in the oven at 350°F for about 10 minutes. You can also use the microwave. Heat it for 15-30 seconds. Just be careful not to overheat, as it can dry out. Enjoy your delicious torte warm or at room temperature! Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. Then, puree it until smooth. Fresh pumpkin can taste better and add a nice texture. Just be sure to measure one cup for your recipe. This recipe is not vegan due to the eggs. However, you can replace each egg with a flax egg. To make one flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. This will help bind your torte without eggs. Check the torte after 25 minutes. Insert a toothpick into the center. If it comes out mostly clean, your torte is done. A few moist crumbs are fine. If the toothpick has wet batter, bake for a few more minutes. Yes, you can. Use oat flour or coconut flour as alternatives. If using coconut flour, reduce the amount to 1/4 cup. Coconut flour absorbs a lot of moisture. This change may alter recipe texture, so keep an eye on the batter. This blog post explored a rich chocolate and pumpkin torte. We discussed key ingredients, substitutions, and step-by-step baking methods. I shared tips to achieve the perfect texture and ideas for variations. Remember, you can play with flavors and toppings. Store leftovers to enjoy later, and don’t hesitate to experiment. This torte is fun to make and will impress everyone. Enjoy every bite and share it with friends!

Gluten-Free Chocolate Pumpkin Torte

A rich and decadent chocolate torte made with pumpkin puree, perfect for gluten-free diets.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup dark chocolate chips
  • 1/2 cup coconut sugar
  • 1/4 cup pure maple syrup
  • 3 large eggs
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it with cooking spray or butter and lining the bottom with a round of parchment paper to ensure easy removal later.
  • In a microwave-safe bowl, add the dark chocolate chips. Heat in the microwave in 20-30 second increments, stirring well between each session, until the chocolate is fully melted and smooth. Let it cool slightly before proceeding.
  • In a large mixing bowl, combine the pumpkin puree, melted chocolate, coconut sugar, maple syrup, and vanilla extract. Use a whisk or spatula to mix the ingredients thoroughly until they are well blended and smooth.
  • Crack the eggs into the mixture one at a time, whisking vigorously after each addition. Continue mixing until the batter becomes light in color and fluffy in texture.
  • In a separate bowl, combine the almond flour, cocoa powder, baking soda, sea salt, and ground cinnamon (if you’re using it). Stir well to ensure all dry ingredients are evenly distributed.
  • Gradually incorporate the dry mixture into the chocolate batter. Use a folding motion with a spatula to combine gently until no dry flour remains visible and the batter is uniform.
  • Carefully pour the finished batter into the prepared cake pan. Use a spatula to smooth the surface for an even bake.
  • Place the cake pan in the preheated oven and bake for 25-30 minutes. A toothpick inserted into the center should come out mostly clean, with a few moist crumbs adhering; this indicates it is done.
  • After baking, allow the torte to cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely.
  • For a final touch, once the torte has cooled, dust the top with additional cocoa powder or a light sprinkling of coconut flour, if desired, to enhance its presentation.

Notes

Serve with whipped coconut cream or vanilla ice cream for an elegant touch.
Keyword chocolate, gluten-free, pumpkin, torte