Michelle's Freefrom Egg-Free Kiwi Sponge with Egg-Free Coconut Custard

Egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

This was the original recipe for my egg-free kiwi and raisin cake but it was much too ‘wet’ for a cake. I was just about to throw it away when I thought that, although too wet for a cake, it would make a great warm pudding with custard… So here you go! This would be enough for 6 to 8 people but it reheats well so extra will not go amiss.

Serves 6-8Kiwi sponge

Sponge Ingredients

  • juice 1 lemon
  • 70g / 2½ oz green raisins or sultanas
  • 150g / 6oz PURE or other dairy-free spread, softened or cut into small chunks
  • 175g / 7oz pale muscovado sugar
  • 2 ripe kiwi fruit, peeled and chopped
  • 1 small eating apple, peeled and chopped
  • 180g / 6½ oz self-raising gluten free flour or, equal quantities of rice flour, potato flour and cornflour with ½ tsp xanthan gum
  • 1 heaped tsp gluten and wheat-free baking powder or, if you cannot get the self-raising flour, 2 tspn gluten free baking powder


  1. Heat the oven to 180C/350F/Gas mark 4.
  2. Soak the raisins or sultanas in the lemon juice.
  3. In a food processor, whiz the softened spread with the sugar, kiwi fruit and apple until all are creamed and light – do not worry if they separate, they will come together in the baking.
  4. Gradually fold in the flour with the baking powder followed by the raisins and the  lemon juice.
  5. Oil a loose bottomed 15cm / 7inch cake tin (if you do not have a loose bottomed one, line the base of your cake tin with oiled foil or greaseproof paper) and spoon in the mixture.
  6. Smooth our the top and bake for 40 minutes or until a skewer comes out clean.
  7. Allow to cool partially in the tin, then loosen the sides and turn out onto a rack to cool completely.

Coconut Custard Ingredients

  • 20g / scant 1 oz arrowroot
  • 400ml / 14 floz coconut milk
  • 50ml / 2floz clear liqueur such a Grand Marnier or Cointreau
  • 20g / scant 1 oz dark muscovado sugar (to give the custard and little colour; if you would prefer it white, then use regular caster sugar)


  1. In a small saucepan, gradually add the coconut milk to the arrowroot.
  2. Bring slowly to the boil, stirring continuously to prevent it going lumpy – if it does, as it thickens, just keep stirring vigorously and the lumps will gradually dissolve.
  3. Add the liqueur and the sugar and continue to cook for a few further minutes then serves with your pudding or pie.

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