Gluten and Dairy Free Cherry Sponge Pudding

Serves 6-8


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


  1. Preheat the oven to 180 oC
  2. Grease a 8″ round cake tin
  3. Beat together the dairy free spread and caster sugar until light and fluffy
  4. Beat in the egg yolks one at a time
  5. Stir in the milk
  6. In a separate bowl whisk the egg whites until they form stiff peaks
  7. Gently fold the egg whites into the cake batter
  8. Sift in the flour and dairy free spread
  9. Coat the cherries in a tablespoon of gluten free flour and fold into the cake mix
  10. Pour into the tin and bake for 40 minutes
  11. Allow to cool slightly then dust with icing sugar
  12. Serve with dairy free custard or ice-cream