Cherry Chocolate Torte Recipe. This gluten-free vegan torte is moist, rich and amazing served still warm with some whipped vegan cream or vegan ice cream.


  • 200g cherries, pitted and halved (1½ cups)
  • 70g brown rice flour (1/2 cup)
  • 70g sunflower seeds (1/2 cup), ground into flour consistency
  • 2tbsp tapioca flour
  • 50g rapadura sugar (1/3 cup)
  • 1tsp baking powder
  • ½tsp bicarbonate of soda
  • pinch sea salt
  • 2tbsp ground flaxseed + 6tbsp water
  • 60ml olive oil (1/4 cup)
  • 60ml plant milk (1/4 cup)
  • 1tsp apple cider vinegar
  • 1tsp vanilla extract
  • 120g dark vegan chocolate (4.2oz)


  • 120g dark vegan chocolate (4.2oz)
  • cherries
  • edible flowers (optional)


  • Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
  • Preheat the oven to 180°C (350F)
  • Grease and line the base and dust the sides of 8″ round cake spring form baking tin.
  • In a large bowl whisk together brown rice flour, ground sunflower seeds, tapioca flour, sugar, baking powder, bicarbonate of soda and salt.
  • In a small bowl whisk together flax eggs, olive oil, plant milk of your choice, apple cider vinegar and vanilla.
  • Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.
  • Add the wet mix to the dry mix and mix until well combined. Fold in the melted chocolate.
  • Now fold in pitted and halved cherries leaving few to scatter on top.
  • Spoon the mixture into the cake tin and level out the surface. Press the remaining cherries onto the top.
  • Place into the oven and bake for about 30 to 35 minutes or until a cocktail stick comes out with just few crumbs left on.
  • Remove from the oven and leave to cool down for 20 minutes before carefully removing from the tin.
  • Roughly chop the chocolate for the top, place into heatproof bowl and gently melt over pot of simmering water. Stir until smooth.
  • Carefully transfer your cake onto serving dish and pour the melted chocolate on top.
  • Top your cake with more cherries and few edible flowers.
  • Lovely served still warm with vegan ice cream or whipped cream.

Recipe adapted from