School Pudding Sponge (Gluten & dairy free)

This classic retro cake combines a vanilla sponge topped with icing and sprinkles. It takes me right back to my primary school days, and is perfect served with dairy free custard! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently asked questions

Which butter do you use for the the cake?

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, I always prefer to use a hard dairy free butter block instead of a soft spread for baking. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.

Which flour do you use for the cake? 

For this recipe, and the majority of my bakes, I use the FREEE Gluten Free Self Raising Flour which works really well in gluten free baking.

Which cake tin do you use for this recipe?

For this recipe I use a standard 20cm springform square baking tin. You can purchase one by clicking here. 

Which sprinkles do you use?

Any rainbow sprinkles will work for the top of this cake, however ensure to check they are gluten free.

How long will this cake last?

This cake will last in an airtight container for up to 3 days, however is always best served on the day or day after you make it.

Print Recipe

4.89 from 9 votes

School pudding sponge

Prep Time10 minutes mins

Cook Time40 minutes mins

Servings: 9 squares

Ingredients

For the sponge

• 250 g dairy free butter
• 225 g caster sugar
• 4 medium eggs
• 2 tablespoons dairy free milk
• 1 teaspoon vanilla extract
• 250 g gluten free self raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)

For the iced topping

• 300 g icing sugar
• 3-4 tablespoons boiling water
• Gluten free sprinkles

Instructions

• Preheat the oven to 180°C and grease and line a 20cm square springform baking tin.   
• In a large mixing bowl whisk butter and caster sugar until creamy. Add the eggs 1 at a time and continue to whisk until fully combined. Add the dairy free milk and vanilla extract and whisk again. 
• Fold in the self-raising flour, xanthan gum and baking powder. Mix well until combined and then spoon the mixture into the lined baking tin. 
• Bake in the oven for 40 minutes, or until golden brown and a skewer comes out clean (cover the top with foil if it starts to brown too quickly). Leave to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely. 
• Make the icing by combining icing sugar and boiling water until you have a runny (but not too runny!) consistency. Spread on top of the cake and top with sprinkles. Leave to set and serve with dairy free custard.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

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