Description
An elegant, gluten-free Almond Mascarpone Torte with a tender almond-oat base and creamy mascarpone topping, naturally sweetened and perfect for special occasions.
Ingredients
1 ½ cups almond flour
½ cup oat flour
1 tsp baking powder
¼ tsp salt
½ cup coconut sugar or regular sugar
½ cup unsweetened applesauce
¼ cup melted coconut oil
2 tsp pure vanilla extract
½ cup unsweetened almond milk
1 tsp almond extract
1 cup mascarpone cheese
3 tbsp maple syrup
½ tsp lemon zest
¼ cup sliced almonds, toasted
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch springform pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together almond flour, oat flour, baking powder, salt, and coconut sugar.
- In a separate bowl, combine applesauce, melted coconut oil, vanilla extract, almond milk, and almond extract until smooth.
- Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- In a bowl, mix mascarpone cheese, maple syrup, and lemon zest until creamy.
- Once the cake is cool, remove it from the pan and spread the mascarpone mixture over the top.
- Sprinkle toasted sliced almonds over the mascarpone layer before serving.
- Optional: Chill the torte for 30 minutes before slicing for a firmer texture.
Notes
Add fresh berries on top for a fruity contrast.
Use full-fat coconut milk instead of almond milk for a richer flavor.
Reduce sweetness by using only 2 tablespoons of maple syrup in the mascarpone layer.
Add a touch of cinnamon or cardamom to the batter for a spiced twist.
Store covered in the refrigerator for up to 4 days.
Let slices sit at room temperature for 15–20 minutes before serving instead of reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
