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Mary’s Gluten-Free Chocolate Torte

Yields: 8 servings
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Savory Spice Shop Ingredients
Vanilla Bean Sugar, Spiced 4 oz bag $6.65
Cocoa Powder, Natural 4 oz bag $4.35

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” cake pan, 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 into cake pan, and bake until middle is solid, about 30 minutes. When a toothpick is inserted, it should come out clean. Cool for 1 hour, and enjoy!

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

“We treasure each and every single spice purchase we've made from you! 'Shipped' spices just don't get any better than yours! Furthermore, the way you wrap each and every bottle is so top-of-the-line professional ... so thoughtful! Everything always arrives in pristine, perfect condition.”

-Marlene M. of Honolulu, HI

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” cake pan, 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 into cake pan, and bake until middle is solid, about 30 minutes. When a toothpick is inserted, it should come out clean. Cool for 1 hour, and enjoy!

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.