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To make a Gluten-Free Chocolate Pumpkin Torte, you will need simple yet rich ingredients. This torte combines sweet pumpkin with dark chocolate for a decadent dessert. Here’s what you’ll need: - 1 cup pumpkin puree - 1 cup dark chocolate chips (dairy-free if needed) - 1/2 cup coconut sugar - 1/4 cup maple syrup - 3 large eggs - 1/2 cup almond flour - 1/4 cup cocoa powder (unsweetened) - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon sea salt - Optional: 1/4 teaspoon ground cinnamon for added warmth Using these ingredients, you create a moist and rich torte. The pumpkin puree gives it moisture and nutrition. The dark chocolate adds a deep, satisfying flavor. Coconut sugar and maple syrup keep it sweet and healthy. Almond flour provides a nice texture without gluten. If you want to make it even more special, add the optional cinnamon. It brings a warm spice that works well with chocolate and pumpkin. These ingredients come together to form a dessert that is both indulgent and guilt-free. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan. Line the bottom with parchment paper. - In a microwave-safe bowl, melt 1 cup of dark chocolate chips. Do this in 20-30 second bursts. Stir between each burst until smooth. Allow it to cool slightly. - In a large bowl, combine 1 cup of pumpkin puree, the melted chocolate, 1/2 cup of coconut sugar, 1/4 cup of maple syrup, and 1 teaspoon of vanilla extract. Mix until everything blends well. - Add 3 large eggs one at a time. Beat well after each egg. This will make the mixture light and fluffy. - In another bowl, whisk together 1/2 cup of almond flour, 1/4 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. If you like, add 1/4 teaspoon of ground cinnamon for flavor. - Gradually fold the dry ingredients into the wet mixture. Mix gently until no dry spots remain. - Pour the batter into your prepared cake pan. Smooth the top with a spatula. - Bake for 25-30 minutes. Check doneness by inserting a toothpick in the center. It should come out mostly clean, with a few moist crumbs. - Let the torte cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely. - Once cooled, you can dust it with cocoa powder or coconut flour for a nice look. - Ensure all ingredients are at room temperature. This step helps your batter mix evenly. Cold items can cause clumping, which leads to uneven baking. - How to test for doneness: Insert a toothpick in the center of the torte. If it comes out with some moist crumbs, your torte is ready. If it comes out wet, bake for a few more minutes. - Ideal toppings and garnishes: Serve slices with whipped coconut cream or a scoop of vanilla ice cream. You can also add chocolate shavings or a sprinkle of cinnamon for an elegant touch. - Pairing with beverages: A warm cup of chai or a rich espresso complements the flavors well. For a festive twist, try pairing it with spiced apple cider. - Common pitfalls and troubleshooting: Overmixing the batter can lead to a tough texture. Mix just until the dry ingredients disappear. If your torte sinks in the middle, it may be underbaked. Always check for doneness with a toothpick. Pro Tips Use Fresh Pumpkin Puree: For the best flavor, consider using freshly roasted pumpkin instead of canned puree. It adds a depth of taste and enhances the overall quality of your torte. Check Your Chocolate: Ensure your chocolate chips are dairy-free if you're making this torte vegan or dairy-free. Dark chocolate often contains milk, so read the labels carefully. Let It Cool Completely: Allow the torte to cool completely before slicing. This helps it set, making it easier to cut and ensuring a better texture. Experiment with Toppings: Try different toppings such as crushed nuts or a drizzle of caramel sauce for added texture and flavor. A sprinkle of sea salt can also enhance the chocolate richness. {{image_2}} You can easily change the flavor of your torte. Consider adding spices like nutmeg or ginger. These spices will give your dessert a warm, cozy feel. Just add a bit, like 1/4 teaspoon, and mix it in with the dry ingredients. You can also try different sweeteners. Instead of coconut sugar, use brown sugar or honey. Each sweetener will give a new taste to your torte. If you want a dairy-free option, use dairy-free dark chocolate. Many brands offer great options that taste just as rich. For nut-free choices, swap almond flour with oat flour or a seed flour. This keeps the torte safe for those with nut allergies. Both options will work well without changing the flavor much. You might want to adjust the recipe for a bigger crowd. To serve more, double the amount of all ingredients. This way, you can have enough for everyone. If you need less, cut the recipe in half. Just remember to use a smaller pan and bake for less time. This way, you’ll still get a nice and moist torte. Keep your gluten-free chocolate pumpkin torte fresh by storing it correctly. - In the fridge: Place slices in an airtight container. This keeps them moist and tasty. It will last about 3-4 days. - Freezing instructions: Wrap slices tightly in plastic wrap. Then, place them in a freezer bag. This helps the torte last up to 3 months. Thaw it in the fridge overnight before enjoying. When you want to enjoy your torte again, reheating is easy. - Best methods: The microwave works well for quick heating. Heat a slice for 15-20 seconds. If you prefer warmth without it getting dry, preheat your oven to 350°F. Place the torte on a baking sheet for about 5-10 minutes. Knowing how long your torte lasts helps reduce waste. - How long the torte lasts in storage: In the fridge, it stays good for 3-4 days. When frozen, it keeps well for about 3 months. Always check for any signs of spoilage before eating. Yes, you can. Here are some alternatives to pumpkin puree: - Sweet potato puree - Butternut squash puree - Mashed bananas All of these options can give a nice flavor and texture. Make sure they are cooked and smooth for the best results. You have several options for increasing sweetness: - Add more coconut sugar. - Use honey or agave syrup. - Mix in a few extra dark chocolate chips. These choices will help you adjust the sweetness to your taste. Just remember to balance the flavors so it stays delicious. Yes, this torte can be made in advance. Here are some tips for preparing in advance: - Bake the torte and let it cool completely. - Wrap it tightly in plastic wrap. - Store it in the fridge for up to three days. You can also freeze it for longer storage. Just thaw it overnight before serving. This makes it a great make-ahead treat for gatherings! This pumpkin chocolate torte combines rich flavors and simple steps. We covered all ingredients, from pumpkin puree to chocolate chips. I shared tips to ensure your baking goes smoothly and offered variations for different diets and flavors. You can store leftovers easily and enjoy them later. Baking this torte is fun and rewarding. I hope you feel confident to try it yourself! Enjoy this delicious treat and share it with those you love. Happy baking!

Gluten-Free Chocolate Pumpkin Torte

A rich and moist chocolate torte made with pumpkin puree, perfect for a gluten-free dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  • In a microwave-safe bowl, melt the dark chocolate chips in 20-30 second increments, stirring between each until completely smooth. Allow to cool slightly.
  • In a large mixing bowl, combine the pumpkin puree, melted chocolate, coconut sugar, maple syrup, and vanilla extract. Mix well until fully blended.
  • Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.
  • In another bowl, whisk together the almond flour, cocoa powder, baking soda, sea salt, and ground cinnamon (if using).
  • Gradually add the dry ingredients to the chocolate mixture, folding gently until fully incorporated and no dry spots remain.
  • Pour the batter into the prepared cake pan, smoothing the top with a spatula.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean (some moist crumbs are okay).
  • Allow the torte to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • Once cooled, dust with additional cocoa powder or coconut flour for presentation, if desired.

Notes

Serve slices topped with whipped coconut cream or vanilla ice cream. Garnish with chocolate shavings or a sprinkle of cinnamon for an elegant finish.
Keyword chocolate, dessert, gluten-free, pumpkin