Mocha-Almond Torte
A vegan mocha-almond torte with layers of espresso flavor, almond richness, and a melt-in-your-mouth texture. Simply divine.
Ingredients
- 1 ½ cups almond flour
- ½ cup cocoa powder
- ¼ cup espresso or strong coffee
- 1 cup almond milk
- ½ cup maple syrup
- ½ cup coconut oil melted
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chopped almonds for topping
- Optional: vegan chocolate for drizzling
Instructions
- Preheat your oven to 350°F (175°C). Grease your cake pan.
- In a mixing bowl, combine almond flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk together espresso, almond milk, maple syrup, coconut oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30 minutes or until a toothpick comes out clean.
- Allow the torte to cool completely on a cooling rack.
- Once cool, top with chopped almonds and optional vegan chocolate drizzle.
- Slice and serve! Try to share, but no promises on the last piece.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 10%
- Magnesium: 12%
- Vitamin E: 6%
- Potassium: 4%
Flavor-Enhancing Tips
- Add a dash of cinnamon to the batter for a spicy kick.
- Top with a handful of crushed hazelnuts for extra crunch and flavor.
- Drizzle some maple syrup on top for added sweetness.
- Pair with a cup of strong coffee (or tea, if you're feeling fancy).