Vegan Christmas recipe for 4 - 8 people, takes only 45 mins; recipe has sour cherry, brandy, plain flour, cocoa, brown sugar, baking powder, bicarbonate of soda, xanthan gum, sunflower oil, milk, agave syrup, icing sugar, compote and caster sugar.
Choc-cherry fudge torte with cherry sorbet
Course: Vegan Christmas
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Milk: 350ml rice milk (preferably unsweetened)
- Brown Sugar: 200g light soft brown sugar
- Sunflower Oil: 150ml sunflower oil
- Caster Sugar: 200g caster sugar
- Plain Flour: 300g gluten- and wheat-free plain flour (we used Doves Farm)
- Bicarbonate Of Soda: 1 tsp gluten-free bicarbonate of soda
- Baking Powder: 1 tsp gluten-free baking powder
- Cocoa: 85g cocoa, plus extra for dusting
- Agave Syrup: 150ml agave syrup
- Brandy: 5 tbsp brandy
- Icing Sugar: a little icing sugar, for dusting
- Xanthan Gum: 1 tsp xanthan gum
- Sour Cherry: 100g dried sour cherry
- Compote: 2 x 600g jars cherry compote
Directions
- For the sorbet, whizz the compote with the sugar until smooth-ish, then tip 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 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.
- Carefully lift the torte onto a serving plate. Dust with cocoa and icing sugar, and serve with the cherry sorbet.
