Quick Summary: Gluten-Free Chocolate, Cream & Cherry Cake
An intense gluten-free chocolate sponge cake layered with rich custard cream and bright, fruity cherry confiture. Perfect for weekend get-togethers and easy to adapt.
Temp: 180°C (350°F)
Diet: Gluten-Free
🌱 Vegan & Plant-Based Modifications:
- Sponge: Replace 4 eggs with whipped aquafaba + a pinch of cream of tartar.
- Cream: Substitute cow’s milk with soy milk; use block-style vegan butter.
Chocolate sponge cake with cream and cherry confiture pairs intense cocoa with a bright, fruity note – a wonderful choice for weekend get-togethers. See the full collection of the best gluten-free cakes.
Vegan & Plant-Based Option:
You can easily adapt this gluten-free chocolate sponge cake to a 100% vegan diet. Replace the eggs in the sponge with whipped aquafaba (chickpea brine) and a pinch of cream of tartar. Substitute cow’s milk in the cream with soy milk, and use block-style vegan butter instead of traditional dairy butter.
Ingredients: Chocolate Sponge Cake with Cream and Cherry Confiture
Sponge
- 4 eggs
- 150 g sugar
- 130 g gluten-free flour blend (e.g. Schär Mix C)
- 30 g cocoa powder
- 1 teaspoon gluten-free baking powder
Cream
- 500 g milk (reserve 100 g to dissolve the starch)
- 1 egg
- 1 tablespoon starch (e.g. potato or cornflour)
- 150 g sugar
- Vanilla sugar (or a few drops of vanilla extract)
- 100 g butter
Cherry Confiture
- 300 g cherries (pitted)
- 100 g sugar
- 1-2 tablespoons starch
Method / Step-by-Step
1. Sponge
Beat the eggs with the sugar until the mixture is very pale, thick and fluffy. In a separate bowl, mix the dry ingredients: the gluten-free flour, cocoa, and baking powder. Gradually fold them into the beaten eggs using a spatula, working gently from bottom to top to keep the batter airy.
Spread the batter into a baking tin lined with buttered parchment paper. Bake at 180°C (350°F) for 45–55 minutes. Leave the sponge to cool completely.
2. Cream
Set aside 100 g of the cold milk from the total amount. Bring the remaining 400 g of milk to the boil with the sugar and vanilla sugar. Completely dissolve the starch in the reserved 100 g of cold milk. Gradually pour the starch mixture into the boiling milk, stirring constantly with a whisk, and cook until the mixture thickens into a custard. Remove from the heat, add the soft butter and stir until perfectly smooth and creamy. Leave to cool.
3. Cherry Confiture
Place the pitted cherries and sugar in a saucepan and heat until the cherries release their juices. Dissolve the starch in 2 tablespoons of cold water, then pour it into the hot cherries while stirring vigorously. Cook over a low heat, stirring constantly, until the mixture thickens and turns glossy. Set aside to cool.
4. Assembly
Slice the cooled sponge horizontally into three even layers. Spread each layer with the cooled cream and the cherry confiture. Decorate the top as you wish. The cake tastes best after chilling for several hours in the fridge.
Enjoy!
Looking for more dessert inspiration? Check out our recipe for “Broken Glass” Sour Cream Dessert. This no-bake jelly and fruit delight is the ultimate refreshing companion to any sweet table.
Frequently Asked Questions (FAQ)
1. What can I do to stop the chocolate sponge from sinking after baking?
The secret is to beat the eggs and sugar until thick and pale, then fold in the gluten-free flour, cocoa, and baking powder gently with a spatula—never use a hand mixer at this stage. Once baked, leave the sponge in the oven with the door slightly ajar for 10 minutes instead of removing it immediately.
2. What gluten-free flours can I use if I don’t have a ready-made blend?
If you do not have a commercial gluten-free flour mix (such as Mix C), you can combine 80 g of rice flour, 30 g of potato starch, and 20 g of cornflour. Ensure you sift them thoroughly together with the cocoa powder and the required teaspoon of gluten-free baking powder to achieve a light, airy texture.
3. How can I rescue the custard cream if lumps form?
If lumps appear while cooking, remove the pan from the heat immediately and press the hot custard through a fine-mesh sieve, or briefly blend it with a hand blender on low speed before adding the butter.
4. How long should the cake chill before serving?
The chocolate sponge cake tastes best after at least 4–6 hours in the fridge. During this time, the gluten-free layers absorb moisture from the cherry confiture and the custard cream, making the cake moist and much cleaner to slice.
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