Since
Allergy Cooks is a UK recipe site, we have done our best on conversions for U.S. viewers. However, estimating the weight of the flour was a bit tricky. If you are measuring in cups, start with just 1 cup of gluten-free flour (or all-purpose/plain flour if you aren't sensitive to gluten) and work your way up to the full 1-1/3 cups as needed ...
The soya cream cheese can be replaced with a 50g sachet of creamed coconut. If you can’t get hold of soya cream cheese, you can use plain soya yoghurt [or coconut-based yogurt] instead. [In the U.S. soy-free, dairy-free margarine can be hard to locate, but you can trial substituting 3 tablespoons of shortening.]
Vegans and vegetarians should use cherries that do not contain the colouring E120 Cochineal. If you can’t find any suitable cherries, you could use a slice of dried cranberry instead.