Choc-cherry fudge torte with cherry sorbet

Choc-cherry fudge torte with cherry sorbet

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(8 ratings)

Prep: 25 mins Cook: 45 mins Plus soaking

More effort

Cuts into 10 slices
This divine, squidgy chocolate cake is dairy and wheat-free, so vegans can dig in!

Nutrition and extra info

  • Freezable
  • Vegan
  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free

Nutrition: per serving

  • kcal582
  • fat18g
  • saturates3g
  • carbs101g
  • sugars71g
  • fibre3g
  • protein4g
  • salt0.7g


  • 100g dried sour cherry
  • 5 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 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
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp gluten-free bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tsp xanthan gum
  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 350ml rice milk (preferably unsweetened)



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 150ml agave syrup
    Agave syrup

    Agave syrup

    Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

  • a little icing sugar, for dusting

For the sorbet

  • 2 x 600g jars cherry compote
  • 200g caster sugar


  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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Comments, questions and tips

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21st Oct, 2018
I made this twice, the first time it was delicious but very wet despite cooking for 55 minutes, and the second time I forgot the 200g brown sugar and thought it was going to be a disaster! Turns out it was actually better than the first time haha! Turned out still moist but much more cakey texture and was so delicious. Everyone loved it So if you want a sugar-free version, just use the agave!
28th Dec, 2016
Brilliant dessert for people who are gluten and lactose intolerant. Followed the recipe and cooked for 45 minutes. It was gloriously fudgey. Great for Christmas season. Only used one jar of cherry compote and it was just the right amount. Agreed with other comment that only Waitrose seem to stock the cherry compote.
30th Dec, 2013
I cooked this according to the instructions for 45 minutes and it came out chewy and over baked. I was expecting a soft squidy fudge texture and instead it was very dry and tough. Perhaps it could do with a little more oil. Definitely check it after 30 minutes if you're going to give it a try. Also next time I'd use more cherries as I think the flavour got lost a bit in the cake. Good idea for flavour combination but needs tweaking slightly for me.
28th Nov, 2013
i liike cake. but it is torture looking at pictures and not bloody well being able to eat it!
31st Dec, 2012
OK-ish. Firstly, after 45 minutes it was nowhere near cooked. In fact it was pretty much still molten most of the way through and needed several minutes in the microwave to rescue it so that my guests could eat it. I had used a 20cm sandwich tin and the cake overflowed in the oven so it definitely needs a deeper tin. I found the sour cherries and the compote in Waitrose, but it seems that's the only place that sells them. The compote was good but the cake had a slightly odd texture and taste. It was fine, and good for a visitor who couldn't eat dairy or wheat, but I won't make it again.
21st Dec, 2012
The recipe looks lovely. However, I do find it rather misleading that the tag is "dairy and wheat-free, so vegans can dig in!" Vegans do not eat animal products. There are some products which meat both the criteria of being dairy-free and wheat-free which are not vegan, such as pork chops or cakes made with eggs. Whereas vegans can eat wheat unless they also happen to be avoiding wheat or gluten. :)
17th Dec, 2012
Very tasty and the cake itself was very easy to make but dried sour cherries are very difficult to find! Any tips? I used 100g glace instead so the cherry taste was very subtle but still went down very well with lots of people back for seconds. I also struggled to find cherry compote and not sure the sorbet is as easy as it sounds in the recipe as mine did not turn out well - I made my own cherry compote first, using the easy cherry compote recipe from this site. Definitely DO NOT DO THIS! Cake = fab, but sorbet = next time will buy some readymade.
2nd Oct, 2013
If I use regular plain flour can I omit the xanthan gum (which is proving tricky to find without ordering online)?
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