Beautifully light grain free sponge

A simple sponge, stunningly light, sugar free yet incredibly sweet, made with a mix of coconut and almond flour, the end result kind of took my breath away!

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A simple summer time dessert, the perfect base for some fresh berries, whipped coconut cream and a sprinkling of some toasted nuts and coconut flakes…of course I couldn’t keep it plain for long!

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That said I did actually enjoy the last slice earlier this week, straight in from work and famished before bringing my niece for an evening swim. I needed something to tide me over and it was just the ticket. Satisfying my craving for something sweet yet at the same time satiating my hunger and not just temporarily.

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The mixture of coconut flour, almond flour, coconut oil, clarified butter and eggs offer plenty of whole food nutritionally rich goodness. Sweetened with Dr Coys powdered stevia, it’s a sugar free treat that’s sure to be a crowd pleaser.

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I adapted the recipe from one I found over @Food52. Rather than using all clarified butter I coconut-ified it up a bit more subbing half of the amount for coconut oil; I reckon it made the end result a little lighter but that’s having not tried it the other way!

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This cake is grain free and subsequently gluten free, Coeliac friendly, and could possibly be made dairy free. I’d be interested to see how it works with just coconut oil though the you would miss out on the rich clarified buttery undertone. As someone who is most definitely more of a brownie and raw dessert fan I was totally taken aback by how delightful the sponge was.

Dressed up just a little I devoured three of the generous slices. My mum, used to my less sweet creations, her palate now adapted found this one particularly sweet and that was having reduced the “sugar” amount by a quarter.

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Smitten would be an understatement, I think partially because I just wasn’t expecting it to be my cup of tea. A total experiment, intrigued to see how the stevia would hold up in the recipe and if it could possibly be as moist as the commenter’s over on the Food 52 post were describing.

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Definitely one of the quickest handiest and foolproof recipes to have on standby for Summer barbecues/cookouts! You could flavour it up with different extracts…orange, lemon, coconut…a little zest or some desiccated coconut depending on what you fancy. Coconut cream is of course a must; or perhaps some vanilla Coyo would work a treat!

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What’s your favourite simple sponge topping? It would also be beautiful with some raspberry chia jam!!!

Flourless Sugar Free Sponge Cake

by Michelle Hunt

Prep Time: 10 minutes

Cook Time: 35 – 40 minutes

Keywords: bake breakfast snack dessert almond meal coconut flour ghee stevia

Ingredients (8 – 10 slices)

  • 1.5 cups (150g) almond meal
  • 1/2 cup (60g) coconut flour
  • 2 tsp grain free baking powder
  • 1/3 cup (80g) ghee
  • 1/3 cup (80g) coconut oil
  • 1/2 cup (125ml) unsweetened almond milk
  • 3 large organic eggs
  • 3/4 cup (150g) powder stevia
  • 2 tsp vanilla extract or seeds from one vanilla pod
  • Coconut cream, toasted coconut flakes, pistachios, dried rose petals and fresh raspberries to serve…

Instructions

Preheat oven to 180C (350F).

Line and grease a loose bottom or spring form 9 inch round cake tin; line the bottom, grease both the bottom and sides with coconut oil.

Beat together coconut oil, , vanilla, stevia and ghee for a couple of minutes until smooth using an electric whisk.

Add one egg at a time, whisking in between to incorporate.

Add milk to the wet milk and whisk to combine.

Mix together almond meal, coconut flour and baking powder in another bowl.

Add dry to wet and fold to combine. Quickly transfer to the cake tin. Mixture may firm up quite quickly but don’t worry it will still be beautifully light. Coconut flour is magical stuff!

Spread evenly using the back of a spoon and bake in the preheated oven for 35- 40 minutes; until a tooth pick comes out clean.

Allow to cool in the tin; remove and serve with suggested toppings or toppings of your choice.

Store leftovers at room temperature in a seal tight container for up to three days. I haven’t tried freezing this one yet, let me know if you do!

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7 Comments

  1. Thanks adapted this slightly by using all butter, adding some cocoa (2 uk tbsp) & cut down the sweetener (it was still too sweet at 1/2 cup). Made a ganache with sugar free chocolate & extra thick cream to top.
    The cake disappeared. 1st cake in 25 years everyone could eat, and eat it they did. My teen tried telling me it was okay to eat for breakfast because it’s sugar free. No worries about sugar, maize or gluten. Will be making again.

      1. Ooh thanks, hazelnut sounds perfect for my mother’s birthday.
        Will have to have a deeper delve in yorkshire blog and see what else I can find.

  2. Is there a possibility you meant 3/4 tsp of powdered stevia…which would be equivalent to 1 cup of sugar?