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


Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.