Sugar Free Sponge Cake is a dessert that most anyone can agree on.
I like that there are so many ways to serve this cake up!
Sugar Free Sponge Cake
This recipe is based upon a classic sponge cake recipe.
However, this sponge cake has no added sugar in it.
Did you try my Sugar Free Lemon Bundt Cake recipe?
That recipe for bundt cake is also based upon a classic cake recipe.
Both this sponge cake and that bundt cakes are great choices for a desert that has no added sugar in it.
This cake can be baked in a Springform style pan. You can find a great selection of springform cake pans here.
People ask what is the difference between a regular cake and a sponge cake.
You probably already know that most cakes include ingredients including flour, sugar, eggs, a leavener, and some kind of fat. A sponge cake does not differ too much in ingredients.
The big difference between a sponge cake and a regular cake is the density of the cakes.
That is, a regular cake may seem heavy and dense.
This is because a regular cake has a good amount of fat, such as oil, add to it.
Also, the eggs in most cake are simply mixed into the batter.
You may be wondering what is a sponge cake.
A sponge cake resembles a sponge in its texture.
You may have noticed that a sponge cake is light and airy rather than dense like a regular cake.
The texture in a sponge cake has to do with the ingredients and how they are added or not added.
It is typical for a sponge cake to have little or no fat added to it.
The eggs are often separated or well whipped in a sponge cake.
Here are some tips for making sponge cake.
The success of this cake has a lot to do with the eggs. Make sure that your eggs are at room temperature and that you do not use a plastic bowl to whip the whites.
More helpful tips for you.
- All purpose flour can be used in this cake recipe. However, using a cake flour (a finer and lower protein flour) will yield a more fluffy sponge cake. I have yet to find a keto version of cake flour but, it could happen (?).
- Because of the texture of this cake, it is easiest to use a serrated knife to cut it with. Doing so will help keep the cake intact while minimizing broken off pieces.
- While I am using vanilla extract, you can use another flavored extract. Some people may add a boozy alternative such as rum.
How to store sponge cake.
This cake should be wrapped in plastic wrapped or stored in an airtight container.
If properly stored, it should keep for a few days at room temperature or for a few months frozen.
Here are some similar recipes that you may also like.
- Sugar Free Chocolate Chunk Mug Cake
- 3 Ingredient Sugar Free Peanut Butter Cookies
- Sugar Free Cinnamon Coffee Cake
- Easy Sugar Free Banana Cream Pie
- Sugar Free Low Carb Chocolate Cake
- How to Make Sugar Free Marshmallows
- Sugar Free Low Carb Banana Bread
- Key Lime Pie with No Added Sugar/li>
- Sugar Free Copycat Lemon Loaf
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I have some great tips on which alternatives may work in a recipe such as this one.
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About this sponge cake with no added sugar.
This is a sponge cake recipe that is based upon a traditional sponge cake recipe.
However, this recipe has no added sugar.
This is a lower fat cake because there is little fat added to it.
It is the eggs that can make or break this cake.
Please follow the steps listed below as they are important to the success of this cake recipe.
Ingredients needed to make sugar free sponge cake.
- Flour- 1 ½ cups. Using a cake flour will make a less dense cake thanks to the lower protein.
- Salt- ½ teaspoon.
- Baking Powder- 1 ½ teaspoon.
- Eggs- 6 separated. The eggs should be allowed to sit out for about 45 minutes before separating.
- Cream of tartar- ¾ teaspoon.
- Sugar Alternative- 1 ¼ cups. Use a granular alternative that measures 1:1 with sugar and that can be baked with.
- Vanilla Extract- 1 teaspoon.
- Vegetable Oil- ½ cup (Some people prefer water for a less dense cake. Using vegetable oil can help in this recipe as we are using sugar alternative.)
How to make Sugar Free Sponge Cake
- Because of the nature of this cake, you should not prep your cake pan for nonstick. This is one reason why I prefer to use a springform pan with this recipe. You can line the bottom with parchment paper however. Preheat your oven to 325.
- Sift together the flour, salt, and the baking powder. Set this bowl aside.
- Beat together the egg whites and the cream of tartar in a large bowl until soft peak start to form. Then add ½ cup of the sugar alternative and beat on high. Since we are not using real sugar, you will not get the stiff peaks however, you should get some kind of peaks or fluff which is fine.
- Next, in a mixing bowl, beat together the egg yolks, remaining sugar alternative, vanilla extract, and oil until just combined. Then mix in the dry ingredients from the first bowl.
- For the next step we will add ingredients from the second mixing bowl into the large bowl with the egg white mixture. To do this, use a rubber spatula for fold in the ingredients until just blended. Then slowly and gently transfer this to your cake pan. Use a clean spatula to smooth down the top. Bake this cake for 55-60 minutes or until the cake springs when lightly touched with a finger (be careful).
- Run a butter knife around the sides of the cake to loosen it from the pan. Then allow the cake to cool for 15 minutes. You can place a cooling rack or plate on top of the cake to flip it over and then allow it to continue to cool.
The Recipe Card for
Sugar Free Sponge Cake
Equipment
Ingredients
- 1 ½ cups Flour -see post for details
- ½ tsp Salt
- 1 ½ tsp Baking Powder
- 6 Eggs -separated
- ¾ tsp Cream or Tartar
- 1¼ cups Splenda - see post for details and alternatives
- 1 tsp Vanilla Extract
- ½ cup Vegetable Oil
Instructions
- Preheat your oven to 325 . You can add a liner to the bottom of your baking pan.
- Sift together the flour, salt, and the baking powder. Set this bowl aside.
- Beat together the egg whites and the cream of tartar in a large bowl until soft peak start to form. Then add ½ cup of the sugar alternative and beat on high. Since we are not using real sugar, you will not get the stiff peaks however, you should get some kind of peaks or fluff which is fine.
- Next, in a mixing bowl, beat together the egg yolks, remaining sugar alternative, vanilla extract, and water until just combined. Then mix in the dry ingredients from the first bowl.
- For the next step we will add ingredients from the second mixing bowl into the large bowl with the egg white mixture. To do this, use a rubber spatula for fold in the ingredients until just blended. Then slowly and gently transfer this to your cake pan. Use a clean spatula to smooth down the top. Bake this cake for 55-60 minutes or until the cake springs when lightly touched with a finger (be careful). Run a butter knife around the sides of the cake to loosen it from the pan. The allow the cake to cool for 15 minutes.
- Allow this cake to cool before serving.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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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.
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
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This recipe was recently updated.
Here is the original.
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.
Ingredients:
Flour (AP)- 1 ½ cups. Can use Low Carb Carbalose flour alternative. Baking Powder- 2 teaspoons. Butter- 6 tablespoons softened to room temperature. Milk or cream- ¼ cup. Eggs- 3 beaten. Sugar alternative- equivalent to ¾ cup of sugar, granular works best. Vanilla Extract- 1 ½ 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.
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.
updated 2/22
updated 5/7/18
Irene
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
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
Have you tried using honey as the sugar substitute? Do you think it would work?
SFD
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
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
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.