Sugar-Free Blueberry Sponge Cake
Discover this delicious sugar-free blueberry sponge cake made with almond flour, coconut flour, and natural sweeteners.
Servings 6 portions
Calories 195kcal
Equipment
- Convection oven
Ingredients
- 1 cup 100 g almond flour
- ¼ cup 30 g coconut flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- 1 small apple cooked and mashed
- ¼ cup 50 g erythritol or monk fruit sweetener
- ⅓ cup 80 ml unsweetened almond milk (or other plant-based milk)
- 2 tbsp plain Greek yogurt or cream cheese
- 1 tsp vanilla extract
- 1 cup 120 g fresh or frozen blueberries (or mixed berries)
Instructions
- Preheat the oven to 350°F (175°C). Line a loaf pan or small cake tin with parchment paper.
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk the eggs, mashed apple, erythritol (or monk fruit), almond milk, yogurt, and vanilla extract until smooth.
- Slowly fold the dry ingredients into the wet mixture. Stir until a smooth batter forms.
- Gently fold in the blueberries, being careful not to crush them too much.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden and a toothpick inserted comes out clean.
- Allow the cake to cool before removing from the pan. Serve plain or with a dollop of yogurt and extra berries.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 230mg | Potassium: 90mg | Fiber: 5g | Sugar: 7g | Vitamin A: 149IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg