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. Or 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 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.
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.
- Baking Powder- 2 teaspoons.
- Butter- 6 tablespoons softened.
- Sugar alternative- equivalent to 3/4 cup of sugar.
- Eggs- 3 at room temperature.
- Vanilla Extract- 1 1/2 teaspoon.
- Salt -Pinch.
- Milk or cream- 1/4 cup.
How to make this cake.
- Preheat your oven to 375 and prep your pan for nonstick. I like to use parchment paper unless I am making a bundt or springform style cake.
- Sift together your flour and baking powder. Set this aside.
- In a mixing bowl, beat together the butter and sugar alternative until creamy. Then add your eggs, one at a time, mixing between additions.
- In the first bowl with the baking powder and flour, stir in the vanilla, salt and milk/cream. Then fold this into the mixing bowl with the other ingredients. We want this blended but, without over mixing.
- Pour the batter into your prepped pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow this cake to cool before serving.
A sugar free version of a popular sponge cake recipe.
Ingredients
- Flour (AP)- 1 1/2 cups.
- Baking Powder- 2 teaspoons.
- Butter- 6 tablespoons softened.
- Sugar alternative- equivalent to 3/4 cup of sugar.
- Eggs- 3 at room temperature.
- Vanilla Extract- 1 1/2 teaspoon.
- Salt -Pinch.
- Milk or cream- 1/4 cup.
Instructions
- Preheat your oven to 375 and prep your pan for nonstick. I like to use parchment paper unless I am making a bundt or springform style cake.
- Sift together your flour and baking powder. Set this aside.
- In a mixing bowl, beat together the butter and sugar alternative until creamy. Then add your eggs, one at a time, mixing between additions.
- In the first bowl with the baking powder and flour, stir in the vanilla, salt and milk/cream. Then fold this into the mixing bowl with the other ingredients. We want this blended but, without over mixing.
- Pour the batter into your prepped pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow this cake to cool before serving.
Notes
See post for special details
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
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!