Vegan Flourless Chocolate Torte – with beans and avocado!

Whenever I say the words chocolate flourless torte, my mouth fills with saliva. I bet yours does too. It’s so rich and decadent. AND, it’s gluten free. YUM! However, it’s typically made with butter, eggs, sugar and sometimes cream – not to say these are “bad” but hey, sometimes it’s fun to switch it up and allow other people with other food allergies/intolerances to enjoy the fun too 😃

This torte is vegan – which means not only can those on the vegan lifestyle consume this – but so can those with dairy or egg allergies/sensitivities – woohoo!

vegan gluten free dairy free egg free chocolate torte cake

This cake replaced eggs and butter with…beans and avocado! YES! I’m serious. Adding a ton of protein and healthy fat makes this decadent dessert way healthier for you and more blood sugar friendly 👏 (and yes there is still sugar in it – so not all has been replaced 😉)

This cake is so dense, thick, decadent, fudgy and so delicious. You can freeze these in small quantities and can eat it frozen, too! Trust me – this is both good and bad 😉

vegan gluten free dairy free egg free chocolate torte cake

Flourless Bean Torte


6 squares bittersweet baking chocolate (ie. 6 oz)
1.5 cups semi sweet choc chips (use Enjoy Life brand to ensure allergen free)
3/4 cup cane sugar (raw/turbinado or other is okay)
19 oz. can black beans, drained (or 1 x 15 oz. can + 1/3 of another 15 oz. can)
2 ripe avocados
1/2 cup boiling water


1. Preheat the oven to 350F

2.Mash beans and avocado – either in a food processor, or using a potato masher or fork to mash them together really well. Please note the food processor works a lot better for this. Then add 1/4 cup of sugar to this mixture.

3. Chop up the large squares of unsweetened chocolate and add to a double burner with the chocolate chips to melt them. A double burner* is one empty pot over one pot with boiling water. Stir constantly. I do not recommend direct heat as it’s easy to burn the chocolate.

4.In another pot, boil 1/2 cup water and then add 1/2 cup of the sugar to quickly melt them. Then add this mix to the melted chocolate mixture.

5. Line a round baking pan (approx 8″) with a piece of parchment paper. Oil the sides slightly (coconut oil is preferred to maintain dairy free). Mix chocolate mixture and bean/avocado mixture together in a bowl and pour into the round baking pan.

6.Bake 350 for 60 – 75 minutes until knife comes out clean in the centre. Let it sit and cool so the cake flattens out and becomes dense before you try to cut it.

*You don’t need an actual double burner – you can just use two pots of different size and place one inside the other (it will be kind of angled upwards but as long as one can sit inside the other it will work – fill the bottom one with water and add the chocolate to the pot that sits inside that one.

Freezes really well if covered tightly.


vegan gluten free dairy free egg free chocolate torte cake

About Sarah Maughan

Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!
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