An easy gluten-free and paleo flourless chocolate walnut torte cake made entirely in the food processor!
If you happen to be looking, here’s the perfect dessert to make for a chocolate lover (like me). It’s a chocolate walnut torte, and it’s probably the easiest cake you’ll ever make.
There are no layers, or fillings or frostings, just a tender melt-in-your mouth chocolate cake that’s a cross between flourless chocolate cake and brownies (although less fussy than most flourless cakes and fancier than a pan of brownies).
It’s a convenient recipe to have in your back-pocket, since you can whip one up at a moment’s notice. Most of the ingredients are pantry or fridge staples, it takes only about 30 minutes to bake, and best of all, it’s made entirely in the food processor!
Now if that doesn’t sufficiently pique your interest, how about the fact that it’s meltingly tender and has a lovely rich chocolate flavor without being too heavy.
While many flourless chocolate cakes can be more like oversized sliceable truffles than actual cake, this one maintains a lightness that makes it less cloying than most. Using cocoa powder gives the cake a concentrated chocolate flavor without making the cake itself too rich. The walnuts add a light nutty undertone but can easily be swapped out for hazelnuts or almonds if that’s what you have on hand.
Just out of the oven, it’s a bit puffed along the edges and cracked on the inside. A light dusting of cocoa powder is all you really need for an elegant finish, although an extra drizzle of chocolate sauce or whipped cream on the side is always nice.
Enjoy!
Flourless Chocolate Walnut Torte (Gluten-Free, Paleo)
An easy gluten-free and paleo flourless chocolate walnut cake made entirely in the food processor!
Ingredients
- 1 1/4 cup/ 150g walnuts (or substitute hazelnuts or almonds)
- 1 cup/ 192g coconut sugar
- ½ cup/40g natural cocoa powder (plus more for dusting top of cake)
- 3/4 teaspoon grain-free baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup/120g coconut oil, melted (plus more for pan)
- 4 large eggs
Instructions
- Preheat the oven to 350°F. Grease the sides of an 8-inch cake pan and line the bottom with parchment paper.
- Put the walnuts, coconut sugar, cocoa powder, baking powder and salt in the food processor and process until finely ground. Add the coconut oil, vanilla and eggs and process just until incorporated, scraping down the sides of the bowl as needed.
- Scrape batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes, until puffed around the edges and just set in the center. Cool completely in pan on a wire rack.
- Dust top lightly with cocoa powder before serving if desired.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 99mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
I have made this multiple times, and my family devours it in minutes- no kidding!! i serve it as is…no icing sugar or frosting of any kind. It turns out great every time. i’ve done it with pecans too. i’ve also made it with regular white sugar. I made this for my sister in laws birthday and topped with ganache-it was a hit! thanks for an awesome fool proof recipe that is my go-to for flourless cakes!
So glad to hear that!
I am surprised how easy and quick this recipe Is. Cake looked and tasted amazing! Neighbours loved it as well. I highly recommend it!
Just made this last night and my whole family loved it! So easy and delicious!
Made this a couple days ago and loved it! I used butter instead of coconut oil because I did want the coconut flavor! It was a great way to get my kids to eat walnuts! They had no idea! Thanks! I will make this again… Maybe with a rum soak! Yum!
This looks amazing! How should the cake be stored if being made a day ahead? Thanks in advance!
You can store it at room temperature overnight or place it in the fridge for a firmer, fudgier result. Enjoy!
This is wonderful! The cake is in the oven right now and it smells amazing. Thanks for the recipe.
I totally love that this all done in the food processor, looks SO amazing!
Many thanks for another gorgeous recipe, Sylvie! Very similar to one I jut published on my French blog, with the added twist of chocolate. Will try it once I finished the current phase of my diet, LOL!
And speaking of blogs and recipes, would you mind telling me what recipe plug-in you use? I’m in the midst of changing and like the look of yours:
Thanks in advance and greetings from France!
Thank you! To answer your question, I’m currently using MealPlannerPro.
This cake looks so good! I love the texture – looks so moist and chocolatey ♥
This is beautiful and I am sure it tastes even better than it looks. I miss you, Sylvie! I hope you are enjoying motherhood and all the glory that comes along with it!! xx
Hi Susan! Yes still learning to adjust to a new normal and enjoying this crazy ride called motherhood. Hope you are well!