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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Chocolate Brownie Torte

RECIPE By PlantPlate
Eating healthy doesn’t have to mean sacrificing everything! This deliciously decadent chocolate torte is sweetened entirely with fruit, and is free from added oils as well.

Prep Time: 15 Minutes
Cook Time: 35 Minutes
Yield: 6-8 slices

Notes:

Chocolate decadence with no processed sugars or added oils? Yes please! This cake is really dense and moist- more brownie-like than cake-like in texture. For this reason, it's important to bake it in a cake tin or dish that is 18-20 centimetres (7-8 inches) in length or diameter. This will ensure that the batter is spread thin enough to bake through properly.

A note on oat flour: Be sure to use oat flour that is made from certified gluten-free oats if cooking for someone with gluten sensitivity. I also understand that some people who are allergic to gluten also cannot tolerate oats, even those which are gluten free. If this is the case, I would recommend substituting 1 cup of buckwheat flour in place of the 2/3 cup of oat flour in this recipe.

(Please note that although this dessert is free from processed sugars and added oils, desserts and baked goods should still be regarded as a treat or indulgence to enjoy occasionally.)

Ingredients:

  • 1 cup date puree
  • 1/2 cup applesauce
  • 1/3 cup soy or almond milk
  • Seeds from 1 vanilla pod (or substitute 1 tsp. vanilla extract)
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup almond meal
  • 2/3 cup oat flour* (see note above)
  • 1/2 tsp. baking soda

Instructions:

  1. Preheat the oven to 180°C / 375°F. Line an 18-20cm (7-8 inch) cake tin or pie dish with baking paper. (Alternatively, you can use a silicone cake mould, which does not need to be lined.)
  2. In a mixing bowl, combine the date puree, apple sauce, soy or almond milk, and vanilla. Whisk until well combined. Sift in the cocoa, then add the almond meal, oat flour, and baking soda. Mix gently until all ingredients are combined. The batter will be very thick and sticky.
  3. Spoon the batter into the cake tin or pie dish, and spread into a thin, even layer using a spatula or the back of a spoon. Make sure the batter goes all the way to the edges, and that the top is smooth.
  4. Bake in the oven for 30-35 minutes, or until a skewer inserted to the center comes out clean. Keep an eye on the torte after the 25 minute mark, to ensure that the edges are not burning.
  5. Once cooked, remove from the oven and allow to cool for 10 minutes. After cooling, place the torte in the fridge for 30-40 minutes to allow it to set. After setting, turn the torte out onto a wire rack and peel off the baking paper.
  6. To serve, slice the torte into wedges, and top with fresh or thawed frozen berries.

To store, place torte slices in an airtight container. Consume within 2 days.