Choc-cherry fudge torte with cherry sorbet

This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

  • Prep:25 mins
    Cook:45 mins
    Plus soaking
  • More effort

Nutrition per serving

  • kcal 582
  • fat 18g
  • saturates 3g
  • carbs 101g
  • sugars 71g
  • fibre 3g
  • protein 4g
  • salt 0.7g

Ingredients

  • 100g dried sour cherries
  • 5 tbsp brandy
  • 300g gluten- and wheat-free plain flour (we used Doves Farm)
  • 85g cocoa, plus extra for dusting
  • 200g light soft brown sugar
  • 1 tsp gluten-free baking powder
  • 1 tsp gluten-free bicarbonate of soda
  • 1 tsp xanthan gum
  • 150ml sunflower oil
  • 350ml rice milk (preferably unsweetened)
  • 150ml agave syrup
  • a little icing sugar, for dusting
  • 2 x 600g jars cherry compote
  • 200g caster sugar
MPU 2

Method

  1. For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.

  2. Mix the cherries and the brandy and leave to soak for a few hrs.

  3. Heat oven to 160C/140C fan/gas 3. Line the base of a round, 20cm loosebottomed tin with baking parchment. Mix the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a big bowl. Whisk the oil, rice milk and agave syrup, then add to the dry ingredients and stir in with a wooden spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 mins until crisp on top but fudgy in the centre. Cool in the tin.

  4. Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.

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