Everyday Eating with Celiac Disease

Living with Celiac Disease

Gluten Free Chocolate Torte with Almond Buttercream Frosting November 12, 2011

Filed under: Michelle's recipes — Michelle @ 12:22 pm
Tags: , , , ,

I’m not a big chocolate fan, but if I was, this cake/torte would be so sinful!!!  I’m calling it a torte because I used almond flour and it is dense.  However, you will find that I interchange the terms in this recipe, because I really don’t know which this recipes is classified.  It’s chocolate and it’s tasty, that’s what is important!  I was inspired by looking at a few recipes, then I put this together.    I hope you try it and tell me what you think.  I’m always open for suggestions!!





1/2 C Almond Flour

1/2 C Sorghum Flour

1/2 C Tapioca Starch

1 C Unsweetened Cocoa Powder

1 1/2 tsp Xanthum Gum

2 1/2 tsp Baking Powder

1 tsp Baking Soda

3/4 C unsalted butter (room temperature)

3/4 C Dark Brown Sugar (packed)

1 C White Sugar

3 Eggs

2 Egg Yolks

2 tsp Vanilla Extract

1 1/2 C Buttermilk


2 C Heavy Cream

6 Tbsp Confectioners Sugar

4 Tbsp Grand Marnier


1 C Butter, softened

4 C Confectioners’ Sugar

3-5 Tbsp Milk

1/2 tsp Almond Extract

1/2 tsp Vanilla Extract

1/4 C Almond Flour

1 C Slivered Almonds

Preheat oven to 350 degrees.  Grease two round 9-inch cake pans.  Set aside. In a medium bowl, combine almond, sorghum, tapioca, cocoa powder, xanthum gum, baking powder, and baking soda.  Set aside.  In a large mixing bowl, cream butter until light and fluffy.  Add  brown and white sugars slowly.  Cream until fluffy.  Beat in the eggs and egg yolks, one at a time.  Add vanilla.  On low speed, alternately combine buttermilk with flour mixture.  Pour batter into prepared cake pans.  Bake in for about 30 minutes, or until the toothpick test comes out clean.  Once cooled, place cake layers in freezer for about a couple hours, separate the cake layers with parchment paper.

To make the filling, whip together all the filling ingredients.  Whip until stiff peaks form.

To make the frosting, cream butter, almond extract, and vanilla extract in a large mixing bowl.  Then, continue to cream on medium speed for about 2 minutes.  As you are mixing, add confectioners’ sugar 1 cup at a time.  Add 1-2 tablespoons of milk with each addition of sugar.  Blend for another minute after the final addition of sugar until fluffy.

To assemble:  Remove cake layers from freezer, place a layer of filling on top of one of the cakes.  Place the 2nd layer over the filling.  Frost cake.  Sprinkle slivered almonds on top of the cake.


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