This gluten-free cherry sponge cake offers a light, airy texture with a soft, tender crumb and bursts of juicy fruit.
Made with Doves Farm Freee White Bread Flour and a small amount of cornstarch, the sponge remains delicate yet stable, while whipped egg whites help create its characteristic lightness. The combination of melted fat and plant milk ensures a soft, moist texture.
The cherries bring freshness and a gentle tartness that balances the sweetness of the cake, creating a simple yet refined flavour profile.
Once baked, the cake develops a soft interior with a lightly golden top, making it ideal for serving as a light dessert or alongside a cup of tea.
About the ingredients used in this recipe
Doves Farm Freee Plain White Flour Blend
This is a versatile gluten-free flour blend that can be used in many types of baking, from cakes and biscuits to pancakes and pastry. Its neutral flavour makes it a good base flour for a wide range of recipes.
Vegan Unsalted Butter
For this recipe we used Flora Unsalted Vegan Butter. Choosing an unsalted version helps keep the flavour balanced and allows better control over the salt content of the recipe.
If dairy is not an issue, it can be replaced with the same amount of regular butter.
Plant Milk In most recipes we use plant-based milk, usually Plenish coconut milk or homemade coconut milk. These options contain very simple ingredients and are free from unnecessary additives or thickeners.
Using a clean, minimally processed plant milk helps keep the flavour natural and works well in both sweet and savoury baking.
Other unsweetened plant milks can also be used, but choosing versions without added sugars or stabilisers usually gives the best results in baking.
Eggs
In this recipe we use medium eggs (UK size M). Using the same egg size helps keep the texture and structure of the baked goods consistent.
Cornstarch (Cornflour)
Cornstarch is a finely milled starch commonly used to improve texture in baking and desserts. In gluten-free recipes, it plays an important role in creating a lighter, softer crumb by reducing density and adding a delicate, tender structure.
• 140 g Doves Farm Freee White Bread Flour
• 20 g cornstarch (cornflour)
• 45 g butter or plant-based fat (or coconut oil)
• 100 ml coconut milk or other plant milk
• 4 medium eggs, separated
• 4 tbsp Eiravee Sweet Blend (adjust to taste)
• 1 tsp baking powder
• a generous pinch of salt
• fresh cherries
Prepare the base
Preheat the oven to 180°C (conventional, top and bottom heat).
Line an 18 × 18 cm baking tin with baking paper.
In a bowl, combine the flour, cornstarch, baking powder and salt.
Whisk the eggs
Whisk the egg whites with a pinch of salt until stiff peaks form.
In a separate bowl, beat the egg yolks with the sweetener until light and slightly fluffy.
Add the melted butter (or fat) and plant milk, and mix until combined.
Combine
Sift the dry ingredients into the yolk mixture and mix until smooth.
Gently fold in the whipped egg whites in batches, taking care not to deflate the mixture.
Bake
Pour the batter into the prepared tin and spread evenly.
Scatter the cherries over the top.
Bake for 35–40 minutes, or until set and lightly golden. Check with a skewer — it should come out clean.
Finish
Allow to cool before slicing and serving.
Folding the egg whites gently is key to achieving a light, airy texture.
Baking time may vary slightly depending on the oven, so check for doneness with a skewer.
The cake can be served on its own or lightly dusted with powdered sweetener.
Store in a cool place or refrigerate.
Nutritional values per slice
Energy (Kcal): 99.1
Fat: 4.7 g
Protein: 2.8 g
Carbohydrates: 11.3 g
of which sugars: 0.3 g
Fibre: 0.3 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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