Vegan Hungarian Walnut Torta with Raspberry-Chocolate Sauce

Allergens

Nuts (walnuts, almonds)

Ingredients

• 1 cup walnuts, roughly chopped
• 1 1/2 cups almond flour
• 1 1/4 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tablespoon apple cider vinegar
• 1 teaspoon pure vanilla extract

Instructions

1. a. Preheat your oven to 350°F (175°C). Grease an 8 inch round springform pan and line the bottom with parchment paper. b. In a large bowl, whisk together almond flour, sugar, cocoa powder, baking soda, and salt. c. Stir in walnuts until well combined. d. Add almond milk, melted coconut oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix until smooth and well incorporated. e. Pour the batter into the prepared springform pan and smooth the top. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. f. Allow the cake to cool completely before assembling with raspberry chocolate sauce.

Chef’s Insight

To ensure the cake is moist, use room temperature ingredients and avoid overmixing the batter.

Notes

Allow the cake to cool completely before assembling with raspberry-chocolate sauce for best results.