Go Back
+ servings
overhead shot of the cake

Sorrel Cake (Vegan, Gluten Free)

If you love anything that is sorrel based then you have got to try this sorrel cake. A completely vegan friendly and gluten free Christmas cake. No soaking required and a more quicker/easier alternative to black cake.
Course Baked goods
Cuisine Caribbean
Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 8 people
Calories 311kcal
Author Charla


  • 1 cup gluten free flour
  • 1 cup almond flour
  • ½ teaspoon baking powder
  • 2 tablespoon ground flaxseed
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ¼ teaspoon pink salt
  • ½ cup vegan butter room temperature
  • 1 cup raw cane sugar I used powdered sugar
  • 1 tablespoon vanilla extract
  • 3 cups sorrel jam see notes for recipe
  • 3 teaspoon red food colouring see notes, I used beetroot (beets powder)


  • Preheat the oven 150c/302f/gas mark 2 (this isn't a mistake!!)
  • Line and grease the base and perimeter of a 8 inch spring form pan and set aside.
  • In a medium sized bowl add all of the dry ingredients - almond flour, gluten free flour, cinnamon, nutmeg, pink salt, baking powder and set aside.
  • Use an stand mixer with a paddle attachment or an electric hand whisk to cream the butter and cane sugar along with the vanilla extract.
  • Pour the sorrel jam into the bowl with the creamed butter and sugar and mix to evenly combine.
  • Slowly add the bowl with the dry ingredients to the wet, sorrel mixture, adding in increments while mixing to form a smooth batter.
  • Add the red food colouring then mix for about 30 seconds so the red colour is evenly distributed.
  • Pour the cake batter into the cake tin.
  • Place some water in a large oven proof bowl to create a water bath and place this on the bottom oven shelf underneath the pan (this will help with heat distribution)
  • Bake the cake on the middle shelf for around 60-90 minutes. Keep an eye on the cake, you don't want the top too brown (it's a red cake!), half way through baking place some foil over the top of the cake, if you need to.
  • Once done check the readiness by inserting a skewer or even a knife. It should come out clean when done. If not return to the oven to bake for 10-15 intervals (foil covered) and repeat.
  • Once the cake is baked, leave the cake in the tin until it starts to cool down then remove from the pan by pushing the base of the tin upwards then transfer to a cooling rack.
  • Spray the top of the sorrel cake lightly with some sorrel drink and leave to completely cool.
  • Allow the cake to completely cool (preferably overnight) before slicing (you can spray more liquid once the cake is cool).


  • Make sure to position the cake in the centre of the oven on the lower shelf (not top).
  • Use the baking time as a rough guide only, as it can vary.
  • A few small cracks in the cake are normal.
  • For best results, after dowsing the cake with liquid allow to cool completely then wrap in saran/cling film to preserve the moisture.
  • The cake should last for several days so it's okay to make it ahead of time.
  • In terms of red colouring, if you want to keep it natural, use beetroot (beet) powder. 
  • Don't add the powder directly to the cake batter mix the 3 teaspoons of powder with 6 teaspoons of warm water.
  • This is the recipe that you need for the Sorrel Jam
  • Don't open the oven to check the status of your cake. I know it's tempting but opening the oven will cause a fluctuation from the temperature and cause the cake to sink.
  • Make sure the cake is completely cool before cutting into it, leave it for several hours or overnight if you wish to.


Calories: 311kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 191mg | Potassium: 31mg | Fiber: 4g | Sugar: 26g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg