Chocolate Pumpkin Torte is rich, moist, and decadent with a creamy silky-smooth texture. This fudgy fall treat is perfect for anyone trying to bake a little healthier this season! It’s naturally gluten-free and can easily be made dairy-free and refined sugar-free too.
With a toddler at home, we try baking many desserts refined-sugar-free but they don’t always work out well. I’m happy to report that this cake was a clear winner. This cake was well loved by our neighbors, friends, and family.
Why this cake works
I stumbled upon this sweet potato chocolate torte and it inspired me to make a pumpkin version. After a little trial and error, I’ve perfected this delicious dessert to suit my tastes. Of note, adding fall spices like cinnamon was not a success.
This cake relies on eggs and pumpkin for structure and stability. So as you can imagine, the batter is incredibly wet as a result. It bakes up very similarly to a cheesecake and is done when the top is set but jiggles slightly or an internal thermometer reads 160F / 72C.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Main Ingredients
- Semi-sweet chocolate bars or dark chocolate bars (dairy-free option), chopped
- 5 eggs, large
- Smooth almond butter – this is important if you don’t like the gritty feel of regular almond butter. Here’s the smooth almond butter we love.
- Canned coconut milk (full-fat)
- Pumpkin puree
- Pure maple syrup
How to make flourless chocolate torte with pumpkin
Here’s a quick overview of how to make this dessert. See the recipe card below for detailed instructions.
- Preheat oven to 350℉ / 177℃. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips.
- Melt the chocolate bars and set aside to cool.
- In a large mixing bowl, add the eggs and whisk until combined. Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (optional). Mix together gently.
- Add in the melted chocolate, mixing together all ingredients until smooth.
- Pour into the prepared pan and bake for 30-40 minutes, until the top is set with a slight jiggle. It is done when the center reaches 160℉ / 72℃ on an instant read thermometer.
- Remove from the oven and place onto a wire cooling rack. Once cooled to room temperature, chill in the refrigerator until serving.
- Right before serving, dust with a light layer of cocoa powder.
More pumpkin desserts you’ll love
Chocolate Pumpkin Torte (flourless)
This flourless recipe is easy to make and tastes incredible. With a custard-like batter, it bakes similarly to a cheesecake with a mousse-like texture.
Ingredients
- 12 oz (340g) semi-sweet chocolate bars, chopped
- 5 (250g) eggs, large
- ½ cup (130g) smooth almond butter
- 1 cup (230ml) canned coconut milk (full-fat)
- 1 cup (230g) pumpkin puree
- ⅓ cup (110g) pure maple syrup
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- ⅛ teaspoon espresso powder (optional)
- cocoa powder for dusting
Instructions
-
Preheat oven to 350℉ / 177℃. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips.
-
Melt the chocolate bars in a bain marie (double boiler) or a heat-proof bowl set over a pot of simmering water. Alternately, microwave the chocolate in 20-second intervals in the microwave until smooth and melted. Set aside to cool.
-
In a large mixing bowl, add the eggs and whisk until combined. Add the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and espresso powder (optional). Mix together gently using a wooden spoon, whisk, or silicone scraper/spatula.
Electric mixer optional: use on low speed, don't beat too much air into the batter.
-
Add in the melted chocolate, mixing together all ingredients until smooth.
-
Pour into the prepared pan and bake for 30-40 minutes, until the top is set with a slight jiggle. It is done when the center reaches 160℉ / 72℃ on an instant read thermometer.
-
Remove from the oven and place onto a wire cooling rack. Once cooled to room temperature, chill in the refrigerator until serving.
-
Right before serving, dust with a light layer of cocoa powder.
Recipe Notes
Storing and serving instructions:
Store in the refrigerator for up to 4 days. Serve cold.
Dairy-free, refined sugar-free modification option:
Use dark chocolate that is dairy-free and refined sugar-free for the healthiest version of this dessert.
Elsa Clay says
I can vouch for how yummy this is! I love a good chocolate torte and this one is my favorite to date! So light and creamy… you’ll wish you cut a bigger slice!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Elsa! I’m so glad you loved this cake!
Alissa says
This is a divine and decadent torte. My husband and grown sons have declared this is their new favorite. It tastes like a high end dessert you eat while gazing at the Eiffel Tower. Thank you for sharing this recipe, making it easy for anyone to bake!!
Stephanie @ Pretty.Simple.Sweet. says
Hi Alissa! Thank you so much for your kind words. I felt the exact same way when perfecting this recipe. My husband is begging me to make it again before Thanksgiving too!! I couldn’t get over the mousse-like texture even though it’s fudgy too. Decadent is 100% the word for this dessert. Your comment absolutely made my day!