Chocolate Pumpkin Torte (Gluten-Free) Recipe

Introduction

This Chocolate Pumpkin Torte is a rich, gluten-free dessert that combines the deep flavors of chocolate with the subtle sweetness of pumpkin. Perfect for fall gatherings or any special occasion, it’s moist, decadent, and surprisingly simple to make.

Ingredients

• 12 oz (340g) semi-sweet chocolate bars, chopped
• 5 large eggs (250g)
• ½ cup (130g) smooth almond butter
• 1 cup (230ml) canned coconut milk (full-fat)
• 1 cup (230g) pumpkin puree
• ⅓ cup (110g) pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• ⅛ teaspoon espresso powder (optional)
• Cocoa powder for dusting

Instructions

1. Step 1: Preheat your oven to 350℉ (177℃). Prepare a 9-inch springform pan by lining the bottom with a parchment paper round and the sides with parchment strips to prevent sticking.
2. Step 2: Melt the chopped chocolate using a bain-marie (double boiler) or place a heat-proof bowl over simmering water. Alternatively, microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
3. Step 3: In a large mixing bowl, whisk the eggs until combined. Gently stir in the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder using a wooden spoon or silicone spatula.
4. Step 4: Add the melted chocolate to the mixture and combine all ingredients until smooth. If using an electric mixer, keep the speed low to avoid incorporating too much air.
5. Step 5: Pour the batter into the prepared pan and bake for 30-40 minutes. The torte is done when the top is set but still has a slight jiggle and the center reaches 160℉ (72℃) on an instant-read thermometer.
6. Step 6: Remove from the oven and place on a wire rack to cool to room temperature. Then, chill in the refrigerator until ready to serve.
7. Step 7: Just before serving, dust the torte with a light layer of cocoa powder for a finishing touch.

Tips & Variations

• Use high-quality chocolate for the best flavor and texture in your torte.
• If you don’t have almond butter, creamy peanut butter or cashew butter can work as a substitute.
• The espresso powder enhances the chocolate’s richness but can be omitted if you prefer.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the chilled torte covered in the refrigerator for up to 4 days. To serve, let it come to room temperature or enjoy it chilled. Reheating is not recommended to preserve the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this torte dairy-free?

Yes, this recipe is naturally dairy-free if you use full-fat canned coconut milk and ensure your chocolate is dairy-free as well.

What can I use if I don’t have a springform pan?

A regular 9-inch cake pan lined with parchment can be used, but removing the torte may be more challenging. Let it cool completely before attempting to remove it.

Chocolate Pumpkin Torte (Gluten-Free) Recipe

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★★★★★

4.7 from 143 reviews

This gluten-free Chocolate Pumpkin Torte is a rich, decadent dessert perfect for fall or any special occasion. Combining velvety semi-sweet chocolate with smooth pumpkin puree and almond butter, it delivers a luxurious texture with a hint of autumnal spice. Naturally sweetened with pure maple syrup and subtly enhanced with espresso powder, this torte bakes to perfection with a slightly jiggly center and finished with a dusting of cocoa powder.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30-40 minutes
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Base

• 12 oz (340g) semi-sweet chocolate bars, chopped

Wet Ingredients

• 5 large eggs (250g total)
• ½ cup (130g) smooth almond butter
• 1 cup (230ml) canned coconut milk, full-fat
• 1 cup (230g) pumpkin puree
• ⅓ cup (110g) pure maple syrup
• 1 teaspoon pure vanilla extract

Seasonings

• ½ teaspoon salt
• ⅛ teaspoon espresso powder (optional)
• Cocoa powder for dusting

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350℉ / 177℃. Line the bottom of a 9-inch springform pan with a parchment paper round and fit parchment strips along the sides to prevent sticking and ensure easy removal.
2. Melt the Chocolate: Melt the chopped semi-sweet chocolate either in a bain marie (double boiler) by placing a heatproof bowl over simmering water, stirring until smooth, or microwave in 20-second intervals, stirring after each interval until fully melted. Set aside and allow it to cool slightly.
3. Mix Wet Ingredients: In a large mixing bowl, whisk the eggs thoroughly until combined. Gently add the almond butter, canned coconut milk, pumpkin puree, pure maple syrup, vanilla extract, salt, and espresso powder if using. Stir with a wooden spoon, whisk, or silicone spatula. If using an electric mixer, use low speed to avoid aerating the batter.
4. Combine Chocolate with Wet Mixture: Pour the cooled melted chocolate into the wet ingredients and mix everything gently and thoroughly until the batter is smooth and uniform.
5. Bake the Torte: Pour the chocolate-pumpkin batter into the prepared springform pan, smoothing the top. Bake for 30 to 40 minutes or until the top is set but still has a slight jiggle. Check doneness by inserting an instant-read thermometer in the center; it should register 160℉ / 72℃.
6. Cool and Chill: Remove the torte from the oven and place the springform pan on a wire cooling rack. Let it cool completely at room temperature before refrigerating for several hours or overnight to fully set.
7. Serve: Just before serving, dust the top lightly with cocoa powder for an elegant finish. Slice and enjoy this rich, gluten-free dessert.

Notes

• For best texture, avoid overmixing to prevent incorporating too much air into the batter.
• Use full-fat canned coconut milk for a richer, creamier texture.
• The espresso powder is optional but enhances the chocolate flavor without adding a strong coffee taste.
• Ensure the parchment strips are tall enough to accommodate rising during baking.
• This torte is best served chilled and can be stored in the refrigerator for up to 5 days.
• Allow the torte to come to room temperature for 15 minutes before serving if you prefer a softer texture.

Keywords: Chocolate Pumpkin Torte, gluten-free dessert, pumpkin chocolate cake, almond butter torte, fall desserts, paleo-friendly chocolate cake