Vegan Chocolate Truffle Torte

This is the most luxurious vegan dessert that I make. It’s definitely not an everyday dessert, but something that I reserve for special occasions a few times a year. It easily holds-up to any non-vegan dessert served at fancy restaurants. It’s extremely rich, so you only need to serve a small piece, and it’s great with a scoop of vegan vanilla ice cream. I made it for my mother for her birthday a few years back, and she loved it so much that she saved a piece and drove it to my grandfather, who lives 3 hours away. This is pretty amazing, considering the fact that my mother is an amazing chef and dessert-maker – and the fact that my grandfather is a big-time chocoholic and renown dessert-eater! Being validated like that really meant a lot to me, because it felt great knowing that my vegan dessert held-up to their lifetimes of amazing dessert experiences.

Vegan Chocolate Truffle Torte

I modified this recipe based the Chocolate Turtle Truffle Torte recipe on VegWeb.com. I’ve changed and added some essential ingredients, as well as re-written the ingredients and directions so that they are easier to follow.

Vegan Chocolate Truffle Torte

5.0 from 1 reviews
Vegan Chocolate Truffle Torte
 
Prep time
Cook time
Total time
 
No one will guess that this rich and decadent torte is vegan!
Recipe type: Dessert
Serves: 12
Ingredients
Crust Ingredients:
  • 1 cup wholewheat (wholemeal) flour
  • 1 cup oats (best if you grind them down to a fine powder in your food processor)
  • ½ cup raw sugar
  • ½ lb (1 cup) vegan margarine
Caramel Ingredients:
  • 1 cup brown sugar
  • ¼ lb (1/2 cup) vegan margarine
  • 1 tsp vanilla
  • 1 tsp cornstarch
  • ½ cup pecans or walnuts, toasted
Truffle Layer Ingredients:
  • 1 lb (453g) semi sweet vegan chocolate, chopped
  • ½ cup soymilk
  • ¼ lb (1/2 cup) vegan margarine
  • ½ cup pecans or walnuts, finely chopped
Instructions
Crust Directions:
  1. Pre-heat oven to 350 degrees.
  2. In a medium bowl, mix flour, oats, and sugar.
  3. Add margarine and mix with a fork until crumbly.
  4. Press mixture firmly and evenly into the bottom of a springform pan.
  5. Use a fork to make small holes throughout the crust, to help it bake evenly.
  6. Bake at 350 for 15 minutes, then let cool.
Caramel Directions:
  1. Once the crust has cooled, melt ¼ lb (1/2 cup) margarine in a small saucepan.
  2. Stir in brown sugar and vanilla, stirring constantly until the sugar is smooth and melted.
  3. Add cornstarch and stir until it is evenly distributed and the sauce is smooth and shiny.
  4. Pour caramel over cooled crust.
  5. Sprinkle nuts in an even layer over the caramel sauce.
  6. Refrigerate for half an hour, or until caramel thickens.
Truffle Layer Directions:
  1. Bring a medium pot of water to boil, and turn down to a simmer.
  2. In a stainless steel or glass mixing bowl, place the remaining ¼ lb of margarine and chocolate.
  3. Place bowl over simmering water and stir until chocolate is melted.
  4. Stir in ½ cup soymilk until smooth.
  5. Pour chocolate mixture over caramel crust, pouring in a spiral motion working inwards so as not to disturb the nuts too much.
  6. Tap the bottom of pan on counter to settle the chocolate of any air bubbles.
  7. Refrigerate for 15 minutes, then sprinkle the chopped nuts on top.
  8. Return to fridge for another 2 hours.
Notes
Adapted from Chocolate Turtle Truffle Torte recipe on VegWeb.com.

64 Comments

  1. Matty says:

    Well to start out, I am not Vegan, but I’ve actually started to enjoy Soy Milk, non dairy cream cheese and especially non dairy desserts such as this. (I even switched to Soy Ice-cream) Less bloating, less fat and most of the time I enjoy the taste much more.

    I’ve actually had this dessert and adored it. I’ve also seen many people it was made for not tell the difference and rave about it – we just need to promote these more in restaurants for people to choose more wisely.

    Great Recipe – that picture is making me drool.

    Reply
    • vegangela says:

      Thanks for your comment!! I promise to make this more often! :)

      Reply
  2. Wow, that looks AMAZING!

    Reply
  3. Starlovin says:

    I was fortunate enough to enjoy a variation of this Torte made by Angela herself. Hard to believe it’s vegan! Absolutely delicious. Thx for sharing the recipe Ang!! xox

    Reply
    • vegangela says:

      Thanks for your comment!! X

      Reply
  4. Jennifer says:

    This looks absolutely divine! Beautiful!

    Reply
    • vegangela says:

      Thanks so much Jennifer – I really appreciate all your comments :)

      Reply
  5. brian says:

    wow,… that really looks amazing. vegan desserts is definitely something we dont tackle because we are dealing with normal everyday meals, but that indeed is worthy to make. i want to make this over thanksgiving (us). i may just save it for myself though. :)

    Reply
    • vegangela says:

      Hi Brian – thanks for the comment! This dessert would definitely make you less crabby – haha! Not an everyday dessert as it does take a little while to put together, but each step itself is pretty easy and quick. Let me know if you make it! All the best! A

      Reply
  6. Noelle says:

    Total decadence. Nice picture and recipe!

    Reply
    • vegangela says:

      Thanks Noelle :)

      Reply
  7. GreenGirl says:

    This looks so great, you can;t even tell it’s vegan, beats lot of other desserts I’ve seen.
    And since it made my mouth water, I’ll make a vegetarian version on this, sorry no margarine for me :( I stick with the butter
    Thanks for sharing

    Reply
    • vegangela says:

      Thanks for your comment :) Let me know how it turns out!

      Reply
  8. Melissa says:

    Wow Angela, I think I may have just found my Christmas centerpiece! Thank you so much for sharing this dessert. Do you think it would taste as nice with dark chocolate instead of semi-sweet? Thanks!!

    Reply
    • vegangela says:

      That’s fantastic! Glad to help! Yes, I think that would be fine. I think it’s sweet enough with the caramel… Let me know how it works for you!

      Reply
  9. Amy says:

    Oh my…this looks so incredibly good! My mouth is watering looking at the photo! Great recipe!

    Reply
    • vegangela says:

      Thanks Amy!!

      Reply
  10. theveggie says:

    This seems like it would be a well-executed vegan dessert option versus a cake of some sort. I can’t wait to try this. It’s gone up on my To do page.

    Reply
    • vegangela says:

      Thanks for your comment! Let me know how it goes – I’ve been making it for years and it’s always a big hit! :)

      Reply
  11. I am so making that for the holidays this year – thank you!

    I’ll probably sub coconut milk for the soy in the truffle layer, and coconut oil for margarine in the crust (but not the caramel or truffle layers). Hopefully mine will turn out as beautifully as yours did!

    Reply
    • vegangela says:

      Hi – thanks for your comment! Please let me know how it goes! I like the idea of using coconut milk and oil, as I do normally try to avoid margarine… Thanks for the idea! x

      Reply
  12. carol says:

    Woooooooooooooooooooooooooooooooooooow!! That loos like ….um…just amazing! But i started a 12 week diet and unfortunetly only on week 2 lol…10 weeks until I can bake this amazing looking yumminess!

    Reply
    • vegangela says:

      Good luck with your diet an let me know when you make them! :)

      Reply
  13. Jan says:

    Hi Angela, although we are not strictly vegan (you might call us Flexitarians) we use a lot of vegan recipes due to multiple food allergies, so I love your site and recipes! Great to know you are in Oz too, we live in the Blue Mountains west of Sydney.
    I’m going to try to modify your delicious looking torte to be gluten free & vegan so that we can all enjoy it, thank for sharing your wonderful recipes!

    Reply
  14. vegangela says:

    Hi Jan! Thanks so much for taking the time to write – it means so much to me! Please let me know what you decide to change to make it gluten-free. My mom has been sick for many years and lately seems to be doing better on a gluten-free diet. So we’re knocking-on-wood that it will solve her issues! So yes, let me know what you change and then I’ll pass it onto her so that she can make it as well! I haven’t visited the Blue Mountains yet but hope to sometime this year! :)

    Reply
  15. Tricia says:

    OK, I tried it. It is sinfully, dangerously delicious. I left the nuts out because we didn’t have any. I think I needed to cook the caramel longer, it was still grainy, and I think I needed to either cook the crust longer, or let it cool more thoroughly. It was a little soft, and the caramel soaked into it. Next time I’ll try adding fresh raspberries to the truffle layer. Even though I made a few mistakes, it’s still one of the most decadent desserts, if not the most, I’ve ever had. Thank you thank you thank you! xo

    Reply
    • vegangela says:

      Thanks so much for trying this and taking the time to comment – it means a lot to me!

      Sorry to hear that you hit a couple speed bumps – the crust definitely has to be cool when you pour the caramel on top, but at least your crust was a little soft and not too hard (always hate when that happens to me!) – Raspberries would be AWESOME on this, or even served on top. I’m thinking that you could even replace the wheat-based crust with a raw crust (almonds+dates). Yup, this is definitely decadent… I think it would fool many omnivores out there!

      Reply
  16. Not sure if you ever experiment with coconut flour, but i often use it in my dessert recipes, as well as brown rice flour!

    will definitely be trying this along with some of my own variations,
    thanks!

    Reply
    • vegangela says:

      No, I haven’t, but I’ve been hearing more and more about it so I’ll be trying to substitute it going forward. Thanks for your comments! :)

      Reply
  17. daina says:

    THis reminds me… when do we get the recipe for the carrot cake you made Barb for her birthday?! that was A-M-A-Z-I-N-G!!!

    Reply
    • vegangela says:

      Oh, I’ve got an even better recipe than that. I thought I was making it for Barb’s, but I found the better recipe later… I’ll make it and post it soon! :)

      Reply
  18. Aimee says:

    Made this yesterday- so worth the effort, I had enough to make 2 tortes as well, maybe my tins are a bit small but this is the BEST chocolate dessert I have ever made/tasted in my life EVER!

    Reply
    • vegangela says:

      Hi Aimee – Thanks so much for taking the time to comment. I’m so glad that you liked the torte. It’s always a big hit when I make it too. Hopefully 2 tortes isn’t too much, but I’m pretty confident that it will get eaten! :)

      Reply
  19. Rolanda says:

    This dessert looks absolutley amazing and I will definitely be making it soon. Do you happen to know if it is ok to freeze it? Thanks in advance!

    Reply
    • vegangela says:

      Hi Rolanda – I think it would freeze well. You’d want to pull it out of the freezer and into the fridge a few hours before serving though… Let me know how it works for you.

      Reply
  20. Rolanda says:

    Great, thanks, I will let you know!

    Reply
  21. Jennifer says:

    I think I’m going to make this for my holiday buffet at work. What is the easiest way to cut this without having it fall apart/crumble? I’m drooling just thinking about it! :)

    Reply
    • vegangela says:

      Hi Jennifer – The crust can get a little crumbly sometimes but other than that, it should be OK. You may want to cut it right out of the fridge – that should help… Let me know how it goes over :)

      Reply
  22. Alyce says:

    Wow! Your receipes sound great! I am a vegetarian but try and do lots of vegan cooking. My sister in law is a vegan and I have been searching for some vegan receipes for Christmas this year. This dessert is definately going on the list!!!

    Reply
    • vegangela says:

      Hi Alyce – Thanks for the kind words! Let me know when you make this and what your sister thinks. It’s a big hit with vegans and non-vegans alike :)

      Reply
  23. Rikki says:

    I made this Vegan dessert for a group of 25 (I doubled the recipe) and it was fantastic! There were only a few vegans in the crowd but vegan and non-vegan alike enjoyed it. I made the crust and the caramel layer the night before and the chocolate layer before dinner. I stuck it in the fridge and let it chill and set while we ate. Breaking up the prep made it feel like a breeze. Will definitely make this again. Thanks for sharing!

    Reply
    • vegangela says:

      Hi Rikki – Thanks for trying this and taking the time to comment. I’m so glad to hear that it was such a hit. You’re so right – if you split-up the steps like that, it doesn’t seem like that much work at all. Plus, each step is relatively easy. Thanks again for the great feedback :)

      Reply
  24. John says:

    Hi Angela – just wondered if you’ve every tried to make a lower-cost version, using cocoa powder, sugar and extra marg, rather than chocolate?

    Reply
    • vegangela says:

      Hi John, no I haven’t tried that but be sure to let me know how it works out if you do…

      Reply
  25. Audrey says:

    This was the most delicious thing i’ve eaten since becoming a vegan. I’ll be making it for the second time today, thanks for the recipe!

    Reply
    • vegangela says:

      Hi Audrey – Thanks so much for the feedback, I’m glad you liked it! :)

      Reply
  26. Anita says:

    Hey, just wondering if you can tell me what chocolate you used and where you bought it from as I can’t seem to find any vegan semi sweet chocolate. thanks.

    Reply
    • vegangela says:

      Hi Anita – Any vegan dark chocolate would work fine, as it’s not normally overly sweet. Hope that helps!

      Reply
  27. Anita says:

    Also how can I make that thick dark chocolate drizzle shown in the pic?
    thanks.

    Reply
    • vegangela says:

      Hi Anita – Just slowly melt some dark chocolate and drizzle it. Let me know if you have any other questions :)

      Reply
  28. Marg Pettie says:

    Angela, that chocolate truffle cake was divine!!! Kudos to you!! You sure can cook, girl!!!! I only wish I had eaten a piece before the main course!!!!! It really is meant to be the centre of attraction!!!…not following some major overindulgence!! I will definitely make this for a diehard chocaholic friend here in Port Elgin!!

    Reply
    • vegangela says:

      Thank you Margaret :) Let me know if you have any questions at all with the recipe. It’s always a hit, especially with chocolate lovers!

      Reply
  29. Kelly says:

    Hi! Wanted to tell you, this dessert is AWESOME! Made it today for my son’s 7th birthday. He has allergies to dairy and eggs. This was a wonderful treat! No one could believe it was vegan! Thank you so much for this recipe. It is definitely a keeper!

    Reply
    • vegangela says:

      You’re welcome! Thanks for taking the time to let me know :)

      Reply
  30. Megan says:

    Hi there! I’m trying to make this crust right now– and right now all I have is a big goopy mess! It seems like 1 cup of marginarine is an awful lot for that amount of flour– has this happened to anyone else?

    Reply
    • Megan says:

      Nevermind– entirely my fault. I flubbed up the amounts. My apologies!!

      Reply
      • vegangela says:

        All good! I hope it worked out for you!

        Reply
  31. Aimee says:

    I made this again for Christmas this year and it is as good as last time. I found that the crust layer was a little different, it didn’t go crumbly, almost like I had too much fat in but did follow the measurements.
    Also do you let the chocolate coool a little before adding in the milk? it started to seperate a bit whe I ixed it but I just saved it by whisking with the electric whisk.
    Even with those probles it stil tasted absolutely gorgeous. It is my go to dessert for special occassions now and we are big fans in our house!

    Reply
  32. Maja says:

    hi Angela.
    i’m from denmark and i’m in the making of this dessert! i am going to a late summer party with my co workers. and the 2 first layers are in the fridge. i had real trouble to get the brown sugar to melt so i added a little soymilk to the caramel. then it melted all nice and easy.. so now i wait for the result. i am not a vegan myself but 1 so worker is and i am in charge of the dessert.. all most can’t wait to taste it :D

    Reply
    • vegangela says:

      Hi Maja – Sorry for the delay in getting back to you. How did the torte turn out? I hope it was a hit!

      Reply
  33. Kayla says:

    I made this for my birthday/valentines day party.
    OMG.

    I used my favourite ganache for the chocolate layer, I used the thick part from a can of refrigerated separated coconut milk instead of the soy milk. It was so rich and so delicious!
    Great recipe!

    Reply
    • Replacing the soymilk with coconut milk is a great idea. So much more decadent that way. Must remember that for next time! Thanks!!

      Reply
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