Chocolate Pumpkin Torte (Gluten-Free) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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℃.
- 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.
- 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
