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+ servings

Chocolate Cherry Red Wine Torte


  • Cake
  • ¾ cup oat flour
  • ½ cup sorghum flour
  • ½ cup cocoa powder (dutch-processed is best)
  • cup potato starch
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • tsp fine grain sea salt
  • 1 cup packed brown sugar
  • ¼ cup sugar
  • cup canola oil
  • 1 cup Cabernet wine (or any other red wine)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ¾ cup frozen pitted cherries, thawed, but not squeezed dry
  • ½ cup semi-sweet chocolate chips

  • Glaze
  • 6 oz semi-sweet chocolate chips
  • 5 Tbsp Cabernet wine (or any other red wine)
  • 1 Tbsp coconut oil


  • Cake
  • Preheat oven to 350° F
  • Grease and line an 8" baking dish with parchment paper.
  • In a large bowl, whisk the flours, cocoa powder, potato starch, baking powder, baking soda, xanthan gum, and sea salt
  • Add the sugars and whisk until combined
  • Add the oil, wine, vanilla and almond extract and combine. (The batter will be thick)
  • Stir in the cherries and chocolate chips
  • Add to the prepared pan and smooth the top
  • Bake 45 minutes, or until a toothpick inserted into the center comes out clean with just a touch of melted chocolate chips (The cake will feel pretty firm to the touch)
  • Let the cake cool completely in the pan
  • Once it's cooled, remove it from the pan by inverting it upside down onto a serving plate. Gently peel off the parchment paper

  • Glaze
  • In the top of a double boiler over simmering water, combine the chocolate chips, wine, and coconut oil
  • As the chocolate starts to soften, gently stir with a spatula until the wine and coconut oil are incorporated into the melted chocolate and the glaze is smooth
  • Continue stirring until the glaze thickens a little
  • Spoon the glaze over the chocolate, and using a spoon or spatula, spread it in an even layer. Gently spread the glaze so it drips down the sides of the cake but doesn't pool.
  • Refrigerate overnight, or even several hours, to make the cake's texture fudgier.
  • Before serving, if desired, dust with a little powdered sugar, and top with cherries