Gluten-Free Chocolate Torte with Sweet Potato
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This Gluten-Free Chocolate Torte with Sweet Potato tastes so fudgey and intensely decadent that you won’t believe that it is dairy-free, flourless, refined sugar-free and made with sweet potatoes!
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This Gluten-Free Chocolate Torte will become your new dessert life-saver. It has an incredible fudgey chocolate flavour and is only made with seven ingredients, beaten together in one bowl and only takes 20 minutes in the oven.
The consistency is very mousse like when it first comes out of the oven but if you leave it to cool then it settles into a fluffy truffly slice of chocolate heaven. You can’t taste the sweet potato as such but it certainly gives the torte an amazingly rich texture and forgoes the need for any flour. It feels so decadent and sophisticated but is such a cinch to throw together. Ideal if you are looking for a dessert shortcut or you think you can’t make a fancy dessert and you need to impress.
Why you'll love this recipe
- Only 7 ingredients
- Secretly healthy dessert
- Gluten-free
- Dairy-free
- Flourless
- Refined sugar-free
- One-bowl
- Easy to make
- 20 minutes to bake
Full list of ingredients needed
- dark chocolate
- coconut milk (tinned)
- sweet potato
- almond butter
- eggs
- maple syrup
- salt
The secret ingredient
Well it's not so secret as it's kinda in the title but I guarantee it will be a secret to whomever you serve it to - they simply won't guess their new favourite dense chocolate torte is actually made with sweet potato!
Sweet potato puree
The only stumbling block for you may be that you don’t have sweet potato puree just sitting around your fridge. I do, pretty much every day, but please don’t hate me for it. Just before my new weekly shop arrives I delve into my sweet potato stash sitting on my kitchen work-top and wrap whatever potatoes are left individually in tin foil and bake in the oven until the potatoes are soft (about 1 hour). I then scoop out the flesh which has pretty much turned into sweet potato puree by this stage and stash in the fridge until I find a purpose for them.
For this recipe you can use the softened and cooled sweet potato mash straight from the fridge.
If you are baking the sweet potatoes specifically for this recipe make sure they have cooled before using.
If you don't have any sweet potatoes or sweet potato puree to hand then you can happily swap for the same amount of tinned pumpkin puree. It's a great substitute.
How to make it
For full recipe instructions go to the recipe card at the end of this post.
- Melt the chocolate, then pour into a large mixing bowl.
- Add the rest of the ingredients and beat until well mixed.
- Pour into a lined and greased cake tin and bake for 20 minutes.
- Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.
How to store
Keep the Chocolate Torte in the fridge for up to 3 days. To serve, cut first then bring the slices up to room temperature.
Serving suggestion
This Flourless Chocolate Torte is delicious by itself by if you want to style it up then you can serve with a good dollop of this Dairy-Free Cashew Cream and extra maple syrup.
More healthy recipes you’ll love!
- Healthy Banana Flapjacks
- Leftover Porridge Cake
- Healthy Coconut and Blueberry Bars
- Chocolate Tahini Energy Balls
- Pecan Espresso Granola
- Gluten-Free Chocolate Cereal Bars
- Banana Oat Bread
I urge you to give this Gluten-Free Chocolate Torte with Sweet Potato a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
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Gluten-Free Chocolate Torte with Sweet Potato
Ingredients
- 300 g 70% dark chocolate
- 200 g coconut milk - tinned
- 150 g sweet potato puree*
- 100 g almond butter
- 3 eggs - medium, 60g each with shell
- 75 g maple syrup
- ½ teaspoon salt
Instructions
- Pre-heat the oven to 180°C/ 160°C fan assisted / gas mark 4 and line and grease an 8 inch round cake tin.
- Melt the chocolate in a bain marie or a bowl set over a saucepan of simmering water, then pour into a large mixing bowl.
- Add the rest of the ingredients and beat until well mixed.
- Pour into the prepared cake tin and bake for 20 minutes.
- Remove from the oven and let cool in the tin for 10 minutes before turning and leaving to cool completely before serving.
Hi, Georgina! I'm really impressed by your collection of gluten free recipes. I'm new to gluten free so it's nice to able to have so many ways to make my favourites without gluten. For this recipe, I wondered if I could boil the sweet potatoes and mash? Does it have to be baked? Thanks
Thank you! Baked is preferable as it keeps the moisture content in and preserves the flavour. By boiling them I find they go a little too mushy and not quite as intense a flavour.