This divine, squidgy chocolate cake is dairy and gluten-free, so everybody can get pleasure from a slice for dessert – even the vegans at your ceremonial dinner

• Preparation and cooking time
  • Prep:25 minutes
  • Prepare dinner:45 minutes
  • Plus soaking
• Extra effort
• Cuts into 10 slices

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

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Elements

• 100g dried bitter cherry
• 5 tbsp brandy
• 300g gluten- and wheat-free plain flour (we used Doves Farm)
• 85g cocoa, plus additional for dusting
• 200g gentle delicate 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 (ideally unsweetened)
• 150ml agave syrup
• somewhat icing sugar, for dusting

For the sorbet

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

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Methodology

• STEP 1

  For the sorbet, whizz the compote with the sugar till smooth-ish, then tip right into a freezer-proof container. Freeze till strong.

• STEP 2

  Combine the cherries and the brandy and depart to soak for just a few hrs.

• STEP 3

  Warmth oven to 160C/140C fan/fuel 3. Line the bottom of a spherical, 20cm loosebottomed tin with baking parchment. Combine the flour, cocoa, brown sugar, baking powder, bicarb and xanthan gum in a giant bowl. Whisk the oil, rice milk and agave syrup, then add to the dry components and stir in with a picket spoon. Add the cherries and any brandy, then scrape into the tin. Bake for 35-45 minutes till crisp on high however fudgy within the centre. Cool within the tin.

• STEP 4

  Rigorously raise the torte onto a serving plate. Mud with cocoa and icing sugar, and serve with the cherry sorbet.