Gluten and Dairy Free Cherry Sponge Pudding

Cherry Sponge

Course baking, Dessert
Cuisine British
Servings 6 people


  • 115 g dairy free spread
  • 115 g caster sugar
  • 3 eggs separated
  • 2 tablespoons dairy free milk
  • 1 heaped teaspoon mixed spice
  • 125 g gluten free plain flour
  • 300 g cherries pitted
  • icing sugar for dusting


  • Preheat the oven to 180 oC
  • Grease a 8" square cake tin
  • Beat together the dairy free spread and caster sugar until light and fluffy
  • Beat in the egg yolks one at a time
  • Stir in the milk
  • In a separate bowl whisk the egg whites until they form stiff peaks
  • Gently fold the egg whites into the cake batter
  • Sift in the flour and dairy free spread
  • Coat the cherries in a tablespoon of gluten free flour and fold into the cake mix
  • Pour into the tin and bake for 40 minutes
  • Allow to cool slightly then dust with icing sugar
  • Serve with dairy free custard or ice-cream
Keyword cherry