This divine chocolate cake is dairy and wheat-free, so vegans and gluten intolerant folk can dig in!
Ingredients
100g dried sour cherries
5 tbsp brandy
300g gluten- and wheat-free plain flour
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
2 cups of frozen raspberries
1 tbsp of honey
1 tbsp of water
Method
For the sorbet, whizz the frozen raspberries, honey and water. Pour into into a freezer-proof container. Freeze until solid.
Mix the cherries and the brandy and leave to soak for a few hrs.
Heat oven to 320F. Line the base of a round, 20cm spring pan form 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.
Carefully lift the torte onto a serving plate. Dust with cocoa and serve with the cherry sorbet.
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