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Gluten Free Chocolate Cherry Christmas Cake with Raspberry Sorbet

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


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


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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