If you are craving a dessert that feels indulgent yet wholesome, the Chocolate Pumpkin Torte (Flourless) Recipe is an absolute must-try. This luscious torte blends the rich, velvety depth of melted semi-sweet chocolate with the cozy, earthy sweetness of pumpkin puree in a flourless format that’s both dense and light at the same time. It’s perfect for those moments when you want a dessert that surprises with flavor and texture without weighing you down, delivering comforting fall vibes in every bite.

A dark brown chocolate cake with a smooth and dense texture, dusted evenly with fine cocoa powder on top. The cake has one slice taken out, showing a single thick layer with a rich, moist look inside. The main cake sits on a white marble stand with some cocoa powder scattered around the edge. Nearby, there are two white plates on a white marbled surface; one has a single triangular slice of the chocolate cake dusted with cocoa powder, and the other holds another slice. A silver spoon with an ornate handle lies next to the slice on the plate, and in the background, a small white bowl with a metal sifter holding cocoa powder is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering these simple but essential ingredients ensures your torte will come out with perfect harmony of flavor, texture, and that gorgeous deep color. Each component plays a crucial role, from the smooth almond butter adding creaminess to the pumpkin puree providing moisture and subtle sweetness.

Semi-sweet chocolate bars (12 oz / 340g): The star ingredient that gives rich, melt-in-your-mouth chocolate flavor.
Large eggs (5): Bind everything together and add structure to the torte without flour.
Smooth almond butter (½ cup / 130g): Adds silky texture and a hint of nuttiness to balance the sweetness.
Full-fat canned coconut milk (1 cup / 230ml): Brings a creamy, tropical touch and enhances moisture.
Pumpkin puree (1 cup / 230g): Adds natural sweetness, moisture, and that beautiful autumnal color.
Pure maple syrup (⅓ cup / 110g): A natural sweetener that lends depth and enhances the pumpkin’s flavor.
Pure vanilla extract (1 teaspoon): Brightens the overall taste and complements the chocolate perfectly.
Salt (½ teaspoon): Elevates flavors and balances sweetness.
Espresso powder (⅛ teaspoon, optional): Intensifies the chocolate notes without tasting like coffee.
Cocoa powder (for dusting): A finishing touch that adds a subtle bitterness and elegant presentation.

How to Make Chocolate Pumpkin Torte (Flourless) Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350℉ (177℃). This will ensure your torte begins baking at the perfect, steady temperature. Prepare a 9-inch springform pan by lining the bottom with a parchment round and the sides with parchment strips. This helps the torte release smoothly after baking without sticking or crumbling.

Step 2: Melt the Chocolate with Care

Gently melt the semi-sweet chocolate bars using a bain-marie (double boiler) or microwave in short intervals. Take your time here for a silky smooth texture, making sure you don’t overheat and seize the chocolate. Set aside once melted to cool slightly before combining with other ingredients.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs until combined but not overly frothy. Incorporate the almond butter, coconut milk, pumpkin puree, maple syrup, vanilla extract, salt, and optional espresso powder. Stir gently using a wooden spoon or spatula, just enough to combine without incorporating too much air—this keeps your torte dense and rich.

Step 4: Combine Chocolate with Pumpkin Mixture

Pour the cooled melted chocolate into your pumpkin and egg mixture. Fold together carefully until you achieve a smooth, homogenous batter with no streaks—this is where the magic starts to come together.

Step 5: Bake to Perfection

Transfer your batter into the prepared springform pan and bake for 30 to 40 minutes. The top should look set but still have a slight jiggle when gently shaken. For precision, check that the center reaches 160℉ (72℃) using an instant-read thermometer. This ensures it’s perfectly baked without drying out.

Step 6: Cool and Chill

Once baked, remove the torte from the oven and set it on a wire rack to cool to room temperature. After cooling, chill in the refrigerator to fully set and develop that dense, fudgy texture we all love in flourless tortes.

Step 7: Dust and Serve

Right before serving, dust the top lightly with cocoa powder for an elegant finish that adds just a touch of extra chocolate punch. Now it’s ready to impress your family or guests with every forkful.

How to Serve Chocolate Pumpkin Torte (Flourless) Recipe

A single slice of smooth, dark brown chocolate cake sits centered on a white plate with a thin darker rim, showing a dense and moist texture and evenly dusted with cocoa powder on top. Behind it, there is a whole chocolate cake of the same color, positioned on a white marbled cake stand, with one slice missing. A small silver spoon with an ornate handle rests on the plate to the right of the cake slice, and the surface beneath all the items is a white marbled texture. The lighting is soft, highlighting the rich cocoa tones and smooth surface of the cake photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, keep it simple yet stunning. A sprinkle of cocoa powder is classic, but you could also add a dollop of freshly whipped cream, a sprinkle of toasted pumpkin seeds for crunch, or even a drizzle of caramel sauce to enhance the seasonal flavors even more.

Side Dishes

This torte is rich, so it pairs beautifully with fresh berries or a scoop of vanilla bean ice cream to cut through the density and add contrast. A cup of strong coffee or spiced chai tea also complements the flavors wonderfully, turning this dessert into a full sensory experience.

Creative Ways to Present

Serve the torte on a beautiful cake stand or individual dessert plates dusted with cocoa or cinnamon. You can top each slice with a thin slice of candied orange peel or edible flowers for a festive flair. For a party, consider mini versions baked in muffin tins, making for easy sharing.

Make Ahead and Storage

Storing Leftovers

Leftovers from your Chocolate Pumpkin Torte (Flourless) Recipe can be tightly wrapped and stored in the refrigerator for up to 4 days. The flavors actually intensify when chilled, making it even better the next day.

Freezing

If you want to keep the torte longer, freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving to maintain that perfect moist texture.

Reheating

To enjoy the torte warm, gently reheat slices in the microwave for about 15 seconds or until just warmed through. Avoid overheating to keep its tender, fudgy richness intact.

FAQs

Is this recipe suitable for gluten-free diets?

Absolutely! Since this is a flourless torte, it naturally contains no gluten, making it a wonderful dessert option for those with gluten sensitivities or celiac disease.

Can I use another nut butter instead of almond butter?

Yes, you can substitute with cashew butter or peanut butter, but be aware that the flavor will alter slightly. Almond butter provides a subtle nuttiness that balances beautifully with the chocolate and pumpkin.

What if I don’t have espresso powder? Does it make a big difference?

The espresso powder is optional and used only to enhance the chocolate flavor. If you don’t have it, your torte will still be deliciously rich and chocolatey without it.

Can this recipe be made vegan?

Unfortunately, this recipe relies on eggs for structure, so making it fully vegan would require significant ingredient substitutions and adjustments. However, for gluten-free needs, it’s perfect as is.

How do I know when the torte is done baking?

The torte is done when the top looks set but slightly jiggles in the center and reaches an internal temperature of 160℉ (72℃). This ensures it’s cooked through but still moist and tender inside.

Final Thoughts

There is something so wonderfully comforting about this Chocolate Pumpkin Torte (Flourless) Recipe—it’s chocolaty, subtly spiced, and perfectly moist without the heaviness of flour. Whether you’re baking for a holiday gathering or a personal treat, I promise this torte will quickly become one of your all-time favorites. Give it a try, share it with loved ones, and watch it disappear fast!

Chocolate Pumpkin Torte (Flourless) Recipe