Dark Chocolate Almond Eggplant Torte (Vegan)
This Dark Chocolate Almond Eggplant Torte contains no flour, dairy, or eggs. This Italian-style cake (torte in Italian means cake, pie, or tart) is dense, rich, and fudgy. Each bite is simply bliss.
Post Date: September 7, 2023
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
In regions like Emilia-Romagna, Campania, and Sicily, eggplant has long appeared in sweet dishes. Its tender, custard-like texture pairs beautifully with chocolate, nuts, and spices. One classic example is the Neapolitan dessert melanzane al cioccolato (eggplant with chocolate). This recipe dates back hundreds of years. It is still enjoyed during Ferragosto.
Ferragosto is one of Italy’s biggest summer holidays, celebrated each year on August 15th. It marks the height of the summer vacation season, when much of the country slows down for a public holiday. The celebration originates in ancient Rome and later became connected to the Catholic Feast of the Assumption of Mary.
This Dark Chocolate Almond Eggplant Torte is simple yet elegant. It is the perfect dessert for a hosted dinner party or potluck. You can also treat yourself to something special with it!
While perfect for vegans, you don’t have to be vegan to love this Italian dessert.
Grocery List
Produce
eggplant medium-sized
banana
Pantry
almond flour
dark chocolate chips
maple syrup
filtered honey
vanilla extract
almond extract
raw cacao powder
cream of tartar
baking soda
Misc
salt
plant-based milk
sliced almonds
cooking spray
Add-Ins and Substitutions
Let’s talk about Cream of tartar. It is not a common item you might have in your pantry. It is a white powdery substance derived from tartaric acid. Its scientific name is potassium bitartrate, derived from the process of winemaking. It is commonly used to stabilize whipped egg whites in meringues and cakes. It prevents sugar crystallization in candies and caramel. It also acts as the activating ingredient in baking powder. In this recipe it is required for adding volume and air, giving a much silkier and firmer texture.
Although they look the same, cream of tartar and baking soda are completely different ingredients. For every 1/2 teaspoon of cream of tartar, you can substitute with 1 teaspoon of lemon juice. Alternatively, use 1 teaspoon of white vinegar. You can also mix two parts cream of tartar and one part baking soda to obtain a homemade baking powder.
Storing
Store leftovers in the refrigerator for up to 5 days.!
Nutrition 411
Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals. Cocoa and dark chocolate have a wide variety of powerful antioxidants. They have way more than most other foods. The bioactive compounds in cocoa may improve blood flow in the arteries. They can also cause a small but statistically significant decrease in blood pressure. Dark chocolate improves several important risk factors for disease. It lowers oxidation-prone LDL and enhances insulin sensitivity. Research shows a reduction in heart disease risk among those who consume a moderate amount of chocolate. (trusted source).
Eggplant has been an ingredient in traditional medicine for thousands of years. In the ancient Indian Ayurvedic medicine system, practitioners used white eggplant to treat diabetes and the roots to relieve asthma. While eggplant isn’t the most nutritious vegetable, it does give you a decent supply of potassium and fiber. It has just 25 calories per serving. It contains less than 1 gram of fat per serving. It’s a pretty guilt-free food as long as you don’t soak it in oil. Eggplant has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells better process sugar if you have diabetes. Early lab studies in cells suggest that eggplant protects against DNA damage that leads to cancer. But researchers still need to confirm this benefit in humans. (trusted source).
Dark Chocolate Almond Eggplant Torte (Vegan)
Equipment
- 2 Medium Bowls One for wet and one for dry ingredients.
- Food processor or mini chopper
- Small sheet pan
- Pan for baking torte one 10 inch round cake pan, a loaf pan, cupcake pan or two 5 inch round cake pans.
- Parchment Paper
- Spatula and spoons for mixing
Ingredients
Torte
- 1 1- lb eggplant
- 150 grams dark chocolate I used 100% cacao
- 1 banana ripe, medium size
- ⅓ cup maple syrup
- 2 tablespoons unfiltered honey
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup good quality raw cacao powder
- ¾ cup almond flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- Cooking spray for greasing pans
- Dark chocolate ganache for garnish
- Sliced toasted almonds for garnish
Garnishes
- 8 oz Dark chocolate chips
- 2 tablespoons Plant based Creamer
- 4 oz Sliced almonds
Instructions
Torte
- Grease a 10-inch round pan (or two 5-inch round) or muffin pan for individual tortes. Line with parchment paper.
- Heat your oven to 375F. Line a sheet pan with parchment paper. Slice the eggplant lengthwise in half. Place on the sheet pan, cut side down. Bake the eggplant until baked through and very soft, about 20-30 minutes. Once baked to fork tender, remove the eggplant from the oven and cool. Keep the oven’s heat to 350F. Once cooled, scrape the eggplant from the inside out of its skin.
- While the eggplant bakes, melt 150 grams of chocolate over boiling water in a double boiler or microwave in two one-minute intervals.
- Add baked eggplant, banana, maple syrup, honey, and melted chocolate to a food processor. Puree until smooth. Move the mixture to mediums sized bowl. Fold in vanilla and almond extracts.
- In a smaller bowl, sift to combine the cacao powder, almond flour, cream of tartar, baking soda, and salt. Mix well, Add eggplant puree into the dry ingredients and stir until just combined.
- Pour into the greased loaf pan of choice lined with parchment paper. Bake at 350F for 40 minutes. The surface will rise, then fall and separate from the sides.
- Remove from the oven, let cool in the pan. Transfer the cake to a plate.
- Refrigerate for a minimum of one hour to set the cake. Transfer to a serving plate and garnish with almonds and chocolate ganache. Slice, serve, and wait for the praise!
Prepare Garnishes
- Preheat oven to 350℉. Place sliced almonds on a baking dish and place in the oven until just turning brown. Watch carefully or they will burn.
- Combine plant-based creamer and dark chocolate chips in a small saucepan over low heat.
- Drizzle the torte with the ganache and sprinkle toasted almonds on top.
Notes
Nutrition
❓FAQs
1. Does this cake really taste good with eggplant?
Yes! The eggplant is baked until soft, then pureed to add moisture and a rich, fudgy texture. It does not taste like vegetables—just dense, decadent chocolate bliss.
2. Can I make this torte oil-free and egg-free?
Absolutely. The eggplant replaces both eggs and oil, keeping the cake moist, rich, and vegan-friendly while still indulgent.
3. Can I use a different sweetener instead of maple syrup or honey?
Yes! Maple syrup, agave, or a neutral liquid sweetener all work. If keeping it strictly vegan, skip honey or substitute with more maple syrup or date syrup.
4. How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze slices individually for longer storage—just thaw before serving.
5. Can I make this torte ahead of time?
Yes! Bake the torte and refrigerate for at least 1–2 hours to set. You can make it up to a day ahead; garnish with ganache and almonds just before serving for best presentation.
One response to “Dark Chocolate Almond Eggplant Torte (Vegan)”
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[…] not find a small eggplant, consider purchasing a larger one and using the leftovers to make my Dark Chocolate Almond Eggplant Torte (Vegan) or […]
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