This divine, squidgy chocolate cake is dairy and gluten-free, so everyone can enjoy a slice for dessert – even the vegans at your dinner party
Prep:25 mins
Cuts into 10 slices
100g dried sour cherry5 tbsp brandy300g gluten- and wheat-free plain flour (we used Doves Farm)85g cocoa, plus extra for dusting200g light soft brown sugar1 tsp gluten-free baking powder1 tsp gluten-free bicarbonate of soda1 tsp xanthan gum150ml sunflower oil350ml rice milk (preferably unsweetened)150ml agave syrupa little icing sugar, for dusting
STEP 1For the sorbet, whizz the compote with the sugar until smooth-ish, then tip into a freezer-proof container. Freeze until solid.STEP 2Mix the cherries and the brandy and leave to soak for a few hrs.STEP 3Heat 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.STEP 4Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.
