Creamy Chocolate Pumpkin Torte - Gluten Free Dessert Recipe

Craving something rich, fudgy, and totally irresistible? Meet your new fall obsession — the Creamy Chocolate Pumpkin Torte. This beauty is what happens when silky pumpkin meets luscious dark chocolate in one dreamy bite. Think cheesecake meets flourless cake — but better. It’s one of those Pumpkin Chocolate Dessert Recipes that checks all the boxes: rich, creamy, and somehow still on the healthier side.

This Chocolate Pumpkin Cake Easy recipe came about after a little kitchen experiment (and a few not-so-great spice disasters). I originally stumbled on a sweet potato version and thought, “Pumpkin deserves this moment too!” After some trial and error, this Healthy Pumpkin Chocolate Cake was born — naturally gluten-free, and easily made dairy-free or refined sugar-free if that’s your vibe.

Now here’s the cool part: this torte doesn’t use any flour for structure. Instead, it leans on eggs and pumpkin to do the heavy lifting. That means your batter will look super wet (don’t panic!). It bakes up like a cheesecake — done when the top is set but still gives a little jiggle. FYI, that wobble means the texture will be insanely smooth.

And let’s talk taste: the Chocolate Pumpkin combo is pure magic. Deep cocoa flavor meets cozy pumpkin sweetness in a balance that’s melt-in-your-mouth perfect. Whether you’re into Pumpkin Recipes Dessert Gluten Free style, craving a Pumpkin Chocolate Mousse Cake, or dreaming of a No-bake Dark Chocolate Pumpkin Cheesecake, this one delivers all the fall feels in one decadent slice.

So yeah, call it whatever you like — Pumpkin Chocolate Cake, Gluten Free Pumpkin Desserts, or your new “must-make” favorite. Either way, one bite and you’ll be hooked.

Creamy Chocolate Pumpkin Torte - Gluten Free Dessert Recipe

A rich and creamy chocolate pumpkin torte that’s naturally gluten-free and perfect for any dessert lover.

Course: Dessert | Cuisine: American | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes | Yield: 1 – 9-inch torte | Author: Aleda

Ingredients:

• 12 oz (340g) semi-sweet chocolate, chopped
• 5 large eggs (250g total)
• ½ cup (130g) creamy almond butter
• 1 cup (230ml) full-fat canned coconut milk
• 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 finishing

Instructions:

1. Prep the oven and pan: Heat your oven to 350℉ / 177℃. Line the bottom of a 9-inch springform pan with a parchment circle and attach strips of parchment around the sides.
2. Melt the chocolate: In a heatproof bowl over simmering water (double boiler), gently melt the chocolate until silky. Alternatively, microwave in 20-second bursts, stirring in between, until fully melted. Let it cool slightly.
3. Mix the wet ingredients: In a large bowl, whisk the eggs until blended. Stir in the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla, salt, and espresso powder if using. Mix gently with a spatula, wooden spoon, or whisk. (Optional: you can use a mixer on low, but avoid whipping in too much air.)
4. Combine with chocolate: Fold the melted chocolate into the pumpkin mixture until fully incorporated and smooth.
5. Bake the torte: Pour the batter into the prepared pan. Bake for 30–40 minutes, or until the surface is set but the center still jiggles slightly. The torte is done when an instant-read thermometer registers 160℉ / 72℃ in the center.
6. Cool and chill: Transfer the torte to a wire rack to cool to room temperature. Once cooled, refrigerate until ready to serve.
7. Serve: Just before plating, lightly dust the top with cocoa powder for a beautiful finishing touch.

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