Name: Chocolate Torte With Coffee (Gluten-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1-1/4 gluten-free flour; 2/3 cup Navitas Organics Cacao Powder; 1 tsp. baking soda; 1/2 tsp. salt; 1/4 cup instant coffee; 1/4 cup boiling water; 3/4 cup coconut oil (measured, then melted); 1-1/4 cup coconut sugar; 3/4 cup pure maple syrup; 1/2 cup almond butter (unsweetened); 2 tsp. vanilla extract; 3 eggs (room temperature); 1 cup semi-sweet chocolate chips

Get ready to whip up this gluten-free chocolate torte with coffee that’s rich, fudgy and totally irresistible. This flourless beauty is packed with deep, dark chocolate and a bold hit of coffee to give it that extra oomph. It’s fancy enough for a dinner party but easy enough for a weeknight treat—because who says you need a special occasion to enjoy chocolate?

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Chocolate Torte With Coffee (Gluten-Free)

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12

Calories 376 kcal

Ingredients

1-1/4 gluten-free flour
2/3 cup Navitas Organics Cacao Powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup instant coffee
1/4 cup boiling water
3/4 cup coconut oil measured, then melted
1-1/4 cup coconut sugar
3/4 cup pure maple syrup
1/2 cup almond butter unsweetened
2 tsp. vanilla extract
3 eggs room temperature
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 325 degrees F. Line a 9-in baking pan with parchment paper, grease sides with oil and dust with cacao powder. Set aside.
In medium bowl, sift together chickpea flour, cacao powder, baking soda and salt. Set aside.
In large mixing bowl, use whisk to mix instant coffee and boiling water until coffee granules are dissolved. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs until thick paste forms.
Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour dough into prepared baking pan and sprinkle with chocolate chips.
Bake for 40-45 minutes, or until toothpick comes out clean.
Turn off oven and let cool for one hour with oven door slightly ajar.
Transfer to a wire rack to cool completely, slice and enjoy.