Healthy Sponge Cake Recipe

healthy living, recipes

Hey guys, welcome back to the blog! Today’s recipe is one you won’t want to miss. A gluten, sugar and dairy free sponge cake that is simple and quick. I’ve had my share of gluten free sponge cakes and I’ve tried multiple recipes but this is the best one I have ever made. As hard as gluten free baking can be, this cake is soft and airy and the perfect base layer for any cake. You can easily double the ingredients for a larger cake. I made a small batch when creating the recipe, but I will definitely amp it up for any celebration. The best part is that the cake is guilt free even though it doesn’t taste like it. It is great for those of you who want to enjoy a cake without any refined sugar or dairy. So here’s how you can make it!

Ingredients

  • 5 eggs
  • 1 cup gluten free flour
  • 1/2 cup almond flour
  • 1 tablespoon coconut oil
  • 1/2 cup xylitol or erythritol (you can also use a stevia mix)
  • 1 tsp vanilla extract (or any flavor)
  • 1 tsp baking powder

Instructions

  1. Separate the egg whites from the yolks and place in different bowls.
  2. Beat the egg whites until thick and fluffy. Should take about 3 mins on medium speed.
  3. In the other bowl, add the sugar substitute to your egg yolks and mix well.
  4. Add the flavor extract. I used salted caramel flavoring but you can also use vanilla or almond.
  5. Over a double boiler, quickly whisk the egg yolk mixture for one minute until it becomes fluffy and runny.
  6. Remove from the double boiler and mix in your coconut oil.
  7. Add a spoon of the egg whites to the yolk mixture and fold in.
  8. Incorporate the yolk mixture into the rest of the egg whites.
  9. Sift in the flours and baking powder and fold gently.
  10. Pour the batter into a greased cake mould and bake for 15-20 mins at 180°C.
  11. Allow to cool before removing the cake from the tin and serving.

Tips

  • I find that pure xylitol works best in cakes as it is sweet enough without any bitterness. Avoid using pure stevia as it can be bitter, it’s preferable to use stevia blending with monkfruit sweetener or erythritol.
  • I find that almond flour adds the necessary fat and texture to the cake, it’s best not to substitute it for other flours. However, if you do omit it, increase the coconut oil to add more fat into the cake.

There you have it! This recipe is quick and easy and I hope you give it a try. Thank you for reading and please like and follow for more recipes like this one, xoxo.

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