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Mary’s Gluten-Free Chocolate Torte

Yields: 8 servings
Make this recipe how many times?
Savory Spice Shop Ingredients
Vanilla Bean Sugar, Spiced 4 oz bag $6.75
Cocoa Powder, Natural 4 oz bag $4.55

Ingredients:

  • 1 cup almonds, finely ground
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp. baking powder
  • 1/2 cup Spiced Vanilla Bean Sugar
  • 1/2 cup natural cocoa powder
  • 1/2 cup applesauce
  • 1/2 cup butter, melted
  • 1/2 cup shredded coconut
  • 2 x eggs
  • 1 cup milk
  • 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Grease an 8-inch cake pan and set aside. In a mixing bowl, combine almonds, tapioca starch, potato starch, baking powder, Spiced Vanilla Bean Sugar and cocoa powder. In a separate bowl, combine applesauce, butter, eggs and milk. Add wet mixture to dry, stirring to thoroughly combine. Fold in coconut and chocolate chips. Pour batter into cake pan and bake until middle is solid, about 30 min. When a toothpick is inserted, it should come out clean. Cool for 1 hour before serving.

Serving Suggestions:

Fantastic with a dollop of whipped cream or with your favorite ice cream!

Yields:

8 servings

Thanks to:

Mary Saracino, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Mary’s Gluten-Free Chocolate Torte

“I have bought spices from other websites and in person from many locations and I must tell you that I find yours to be the freshest and most flavorful! I live in a small rural town in Minnesota and if it wasn't for you I would not be able to prepare the dishes I love.”

-John S. from Tracy, MS

Mary’s Gluten-Free Chocolate Torte


Yields: 8 servings

Ingredients:

  • 1 cup almonds, finely ground
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp. baking powder
  • 1/2 cup Spiced Vanilla Bean Sugar
  • 1/2 cup natural cocoa powder
  • 1/2 cup applesauce
  • 1/2 cup butter, melted
  • 1/2 cup shredded coconut
  • 2 x eggs
  • 1 cup milk
  • 1/2 cup chocolate chips

Directions:

Preheat oven to 350 degrees. Grease an 8-inch cake pan and set aside. In a mixing bowl, combine almonds, tapioca starch, potato starch, baking powder, Spiced Vanilla Bean Sugar and cocoa powder. In a separate bowl, combine applesauce, butter, eggs and milk. Add wet mixture to dry, stirring to thoroughly combine. Fold in coconut and chocolate chips. Pour batter into cake pan and bake until middle is solid, about 30 min. When a toothpick is inserted, it should come out clean. Cool for 1 hour before serving.

Serving Suggestions:

Fantastic with a dollop of whipped cream or with your favorite ice cream!

Yields:

8 servings

Thanks to:

Mary Saracino, Savory Spice Shop customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.