• Laura

Quick Corn Flour and Sour Cherry Cake

A gluten free and dairy free cornmeal and sour cherry cake piece on a fork.

A super quick cake that you can make when you've got nothing sweet around the house and you really need a little something to sweeten your day. It is a gluten free and dairy free cake made with corn flour and sour cherries, and it goes so well with a warm cup of tea. You will notice that I haven't set an amount of sugar to be used in the recipe - this is because I've made it without any added sugar in the batter for myself. I found that the coconut milk and the sour cherry compote do have a certain note of sweetness to themselves, and after baking the cake and dusting it with powdered sugar it was enough sugar for me. However, you can add a few tablespoons (or more) of sugar to your eggs before you beat them and completely adjust the sweetness to your own taste.


4 eggs

250 gr coconut milk

220 gr corn flour

1.5 tsp baking powder

sugar (optional, adjust the amount to your taste)

sour cherry compote

powdered sugar (for serving)


1. In a bowl, beat the eggs with the sugar.

2. Add the coconut milk into the eggs and mix well.

3. Slowly add in the dry ingredients - the corn flour and baking powder.

4. Take a baking pan and oil it well before pouring in the batter.

5. Take the sour cherries from the jar and place them into the batter, either randomly or in a pattern that you choose.

6. Bake for 20 minutes at 180 degrees.

7. Before serving, let the cake cool down a bit and dust with powdered sugar.