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I am so happy that there is a way to make Sugar Free Sponge Cake
This is because sponge cake is one of those cakes that just about everyone can agree upon/
Sugar Free Sponge Cake
Sponge cake got it’s name because, of course, it resembles a sponge.
However, while you can eat a cake, you cannot eat a sponge. Except if that sponge is a sponge cake.
A sponge cake is a pretty basic cake.
A basic sponge cake has eggs, butter, flour along with a few other ingredients. Many sponge cakes are made without any leavening agents. However, in this recipe we will be using baking powder. Baking powder will help give our cake a lighter yet, more voluminous cake which is generally better looking than the sponge cake that has no baking powder added to it.
What to serve with your sponge cake.
Unlike many cakes that are out there, sponge cakes do not have to be frosted to achieve their best enjoyment. If you are interested in frosting your sponge cake, I do have a number of great frosting recipes such as this 4 ingredient sugar free vanilla frosting, a 5 ingredient sugar free cream cheese frosting, as well as a sugar free chocolate buttercream frosting.
Sponge cake also tastes amazing with fruit.
For example, sliced strawberries with a bit of sugar free powdered sugar taste amazing with sponge cake. Also, you could add a bit of my sugar free pudding and cream cheese frosting between two sponge cakes. The European (Victoria Sponge Cake) is enjoyed with jam.
The easiest way to make this cake is to make it in a springform pan.
I love that you can easily release the outer ring of the pan with little effort. You also can find some great springform pans on Amazon. Bundt style pans are also popular pans to use for a sponge cake, mostly for their presentation of course.
If you like this cake idea then you may also like these ideas.
You can check out my guide on baking with sugar alternatives on Amazon
I also have some great tips on which alternatives may work in a recipe such as this one.
And, be sure to follow me on facebook and subscribe to my recipes via email to keep up to date as well.
Also, here are some similar recipes to this one.
- Low Carb Sugar Free Lemon Cheesecake
- Sugar Free Devil’s Food Cake
- Also, Sugar Free 3 Minute Lemon Mug Cake.
Sugar Free Sponge Cake
The Recipe for Sugar Free Sponge Cake
What you will need to make this cake.
This is an American version of a sponge cake, made especially for those of us looking for a version with a more buttery taste.
- Flour (AP)- 1 1/2 cups. Can use Low Carb Carbalose flour alternative.
- Baking Powder- 2 teaspoons.
- Butter- 6 tablespoons softened to room temperature.
- Milk or cream- 1/4 cup.
- Eggs- 3 beaten.
- Sugar alternative- equivalent to 3/4 cup of sugar, granular works best.
- Vanilla Extract- 1 1/2 teaspoons.
- Salt -Pinch.
How to make this Sugar Free Sponge Cake.
- Preheat your oven to 325 and prep your pan for nonstick. I like to use parchment paper unless I am making a bundt or springform style cake. Your oven rack should be set in the center of the oven as well.
- In a small sauce pan, warm your butter on low to medium heat. Once it begins to melt, stir in the milk. Do not allow this to burn or bubble. Once the butter has completely melted you can remove this from the heat and allow to cool.
- Sift together your flour and baking powder in a mixing bowl.
And also continue with this
- Add your eggs to the sifted ingredients in the mixing bowl and beat on low. Then add the sugar alternative and continue to mix for an additional two minutes.
- Add the vanilla extract to the mixing bowl and then the salt and continue to mix for another minute.
- When the sauce pan has cooled to room temperature you can add that to the mixing bowl and mix for another minute. We want this blended but, without over mixing.
- Pour the batter into your prepped pan. Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow this cake to cool before serving.
- Flour AP- 1 1/2 cups. Can use Low Carb Carbalose flour alternative.
- Baking Powder- 2 teaspoons.
- Butter- 6 tablespoons softened to room temperature.
- Milk or cream- 1/4 cup.
- Eggs- 3 beaten.
- Sugar alternative- equivalent to 3/4 cup of sugar granular works best.
- Vanilla Extract- 1 1/2 teaspoons.
- Salt -Pinch.
-
Preheat your oven to 325 and prep your pan for nonstick. I like to use parchment paper unless I am making a bundt or springform style cake. Your oven rack should be set in the center of the oven as well.
-
In a small sauce pan, warm your butter on low to medium heat. Once it begins to melt, stir in the milk. Do not allow this to burn or bubble. Once the butter has completely melted you can remove this from the heat and allow to cool.
-
Sift together your flour and baking powder in a mixing bowl.
-
Add your eggs to the sifted ingredients in the mixing bowl and beat on low. Then add the sugar alternative and continue to mix for an additional two minutes.
-
Add the vanilla extract to the mixing bowl and then the salt and continue to mix for another minute.
-
When the sauce pan has cooled to room temperature you can add that to the mixing bowl and mix for another minute. We want this blended but, without over mixing.
-
Pour the batter into your prepped pan. Bake for 18-20 minutes or until a toothpick comes out clean.
-
Allow this cake to cool before serving.
See post for special details
349 32.1K
Sugar Free Sponge Cake
updated 5/7/18
A self-proclaimed Reformed Sugar Addict, The Sugar Free Diva is a restaurant owner by day and author by night.She has been featured in numerous media outlets as well as serving on speaking panels. Most importantly, she is an avid pet owner who loves life.
Irene says
I made the sugar free sponge cake and it seems like the quantities listed are wrong. The batter was very thick and gloppy and could not be poured but dropped and then had to be leveled. The batter was more like a shortbread and when finally done baking it also looked like one. I followed your recipe exactly so I can’t figure out what went wrong. Do you have any clue as to what went wrong?
Thanks,
Irene
SFD says
Hi. When we use sugar alternatives, we lose moisture in what we are baking. This means that often we need to adjust a recipe by adding a bit of extra moisture- such as the milk or creme. It is hard to say without seeing what you were working with. However, I would probably add a bit of extra butter or the liquid that you are using, a tablespoon at a time (small amounts) until you reach a good consistency. This is more often the case then not it seems when using sugar alternatives in baking. thanks!
Debby says
Have you tried using honey as the sugar substitute? Do you think it would work?
SFD says
Hi. This would be a recipe that I would recommend a granular sugar alternative rather than liquid one. A granular sweetener behaves more like sugar when it comes to maintaining volume and balance in the recipe. Thanks!
Lee Madison says
I made this recipe twice: first, exactly as written, and then, modifying according to the suggestions of SFD. Neither succeeded.
In the second trial, I used cream and increased the dairy liquid and butter by one tablespoon each. In both cases, the butter had been left out of the refrigerator overnight and the dairy had been out for an hour. The flour for both was King Arthur All-Purpose and the sugar substitute was Truvia. Each was baked in an aluminum tube pan lightly sprayed for non-stick.
Both attempts failed. The texture was sponge-like, but like a soggy, water-logged dishwashing sponge. The exterioir was very pale, except for the edge near the exterior of the tube pan. The finished product did not taste bad, but it wasn’t yummy.
I have been making sponge cakes for more than fifty years. I have used different amounts and types of flour, fat, liquid, flavoring and sweetener, but nothing ever failed the way the two rounds with your recipe. I have had the stove for six years, and, as far as I know, there is no problem with maintaining an even temperature.
I would like to try again, but I would like to know the maximum amount of additional fat or liquid that you would suggest or if there is a particular ratio to maintain.
SFD says
Hi. It sounds like there was definitely an issue with the balance between the liquids and the dry ingredients. I am wondering if the Truvia that you used was a 1:1 volume equivalent with sugar. Many products require less of that product than sugar in a recipe. The result would be a an imbalance such as this one. Also, the butter may have been softened to a point were it behave like both a fat and a liquid. I have found that there is some trial and error in baking with sugar alternatives as alternatives simply mimic the sweet flavor and not the other attributes that sugar can bring to a recipe (such as moisture retention).
Thanks for checking in and please let me know if you try this again.