Gluten-Free Chocolate Espresso Torte
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 12
Calories: 420 kcal
Ingredients
- 1-1/4 Vitacost Multi-Blend Gluten-Free Flour
- 2/3 cup Navitas Organics Cacao Powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup instant espresso
- 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 unsweetened almond butter
- 2 tsp. vanilla extract
- 3 eggs room temperature, whisked together
- 1 cup semi-sweet chocolate chips plus 1/4 cup more, to top
Instructions
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Preheat oven to 325 degrees F. Line 9-inch baking pan with parchment paper, grease sides and dust everything with cacao powder.
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Into medium mixing bowl, sift together chickpea flour, cacao powder, baking soda and salt.
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In large mixing bowl, whisk together instant coffee and boiling water until coffee dissolves. Mix in melted coconut oil, coconut sugar, maple syrup, almond butter, vanilla extract and eggs to form thick paste.
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Fold in dry ingredients until just combined, then fold in 1 cup chocolate chips. Pour mixture into baking pan and sprinkle with remaining ¼-cup chocolate chips.
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Bake 40-45 minutes, until toothpick inserted in center comes out with moist crumbs.
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Turn off oven, open door slightly and allow torte to cool inside oven one hour; Transfer to wire rack to cool completely prior to slicing.
Recipe Notes
Get the better-for-you ingredients you’ll need from Vitacost.
Nutrition Facts
Gluten-Free Chocolate Espresso Torte
Amount Per Serving
Calories 420
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 42mg14%
Sodium 247mg10%
Potassium 472mg13%
Carbohydrates 45g15%
Fiber 4g16%
Sugar 29g32%
Protein 6g12%
Vitamin A 67IU1%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.