Gluten/Dairy Free Chocolate Torte

gluten free chocolate cake

This gluten/dairy free beauty is so divinely delicious! Rich and bursting with chocolate flavor! You will be surprised how easy it is to make!


1/2 cup coconut oil

1/4 cup Dutch process cocoa

12 ounces dark chocolate chips or pieces, divided

1 1/4 cup organic cane sugar

4 large eggs

1 teaspoon vanilla

1/2 teaspoon sea salt

Preheat the oven to 350 degrees. Grease an 8 or 9 inch spring form pan.  In a double broiler melt the oil and 8 ounces of chocolate. Remove from heat once the chocolate is melted.  Whisk in sugar and one egg at a time.  Then add cocoa, vanilla and salt.  Spread the batter in the prepared pan and bake for 35 minutes. Let cool and remove from spring form pan onto serving dish. Heat the remaining 4 ounces chocolate and 1 teaspoon coconut oil, stirring until smooth.  Pour over cake and spread to cover the top allowing for it to drizzle down the sides. Top with fresh berries or nuts if you prefer.

Emily Saddler

Emily is first a wife to her best friend Ryan, homeschool mom of 7 awesome kids, Holistic Health Practitioner in the state of Utah and Traditional Naturopath outside of the state of Utah, master gardener, yoga/pilates instructor, certified clinical and master herbalist, licensed massage therapist, and doula. She is a very passionate advocate of all things Mother Nature! Emily maintains a blog called “The Organic Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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