Sugar-Free Yogurt Sponge Cake

Name: Sugar-Free Yogurt Sponge Cake
Prep time: 10 min
Cook time: 40 min
Total time: 100 min
Yield: 8 portions
Ingredients: 1 cup fine almond flour; 3 tbsp coconut flour; 1 tsp baking powder; 2 tbsp erythritol (or your preferred stevia blend); 2 large eggs; 4.5 oz Greek yogurt (standard individual container); 1/2 cup milk or unsweetened plant-based milk; 1 tbsp melted butter (or coconut oil); 1/4 tsp vanilla extract (optional); 1 apple (for the topping); Ground cinnamon; Orange and lemon zest; A splash of water

Nov 24, 2020

Discover how to bake a delicious sugar-free yogurt sponge cake using grain-free flours. Learn the benefits of almond flour.

Servings8 portions

Prep10 min

Cook40 min

Total1 h 40 min

Equipment

Convection oven

Ingredients

1 cup fine almond flour
3 tbsp coconut flour
1 tsp baking powder
2 tbsp erythritol or your preferred stevia blend
2 large eggs
4.5 oz Greek yogurt standard individual container
1/2 cup milk or unsweetened plant-based milk
1 tbsp melted butter or coconut oil
1/4 tsp vanilla extract optional
1 apple for the topping
Ground cinnamon
Orange and lemon zest
A splash of water

Instructions

Pre-roast your apple slices until tender. You can do this in a pan with a splash of water and a sprinkle of cinnamon until they soften, or bake them briefly beforehand.

In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, and erythritol. Ensure there are no large clumps of almond flour.

In a separate bowl, beat the eggs. Add the Greek yogurt, milk, melted butter (ensure it is not hot so it doesn't cook the eggs), vanilla extract, and the citrus zests. Mix until smooth.

Gently pour the wet mixture into the dry ingredients. Stir until fully incorporated. The batter will be denser than traditional wheat batter due to the absorbent nature of coconut flour.

Preheat your oven to 400°F. Grease a rectangular loaf pan or line it with parchment paper. Pour the batter into the pan and arrange the roasted apple slices on top in a decorative pattern.

Lower the oven temperature to 350°F and bake for approximately 40 minutes.

The Toothpick Test: Insert a toothpick into the center; if it comes out clean, it’s done.

Pro Tip: If the top is golden brown but the center is still wet, cover the pan with aluminum foil for the final 10 minutes to prevent burning.

Remove from the oven and let it cool completely in the pan before slicing. Because this cake uses nut flours, it needs time to "set" its structure as it cools.

Nutrition

Calories143 kcal

Carbohydrates11 g

Protein7 g

Fat10 g

Saturated fat2 g

Cholesterol45 mg

Sodium112 mg

Potassium63 mg

Fiber3 g

Sugar4 g

Vitamin A116 IU