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Sugar-Free Sponge Cake with Sour Cherries (Gluten-Free, Low-Carb)

February 25, 2023 (Last Updated: November 9, 2023)

Sponge cake and sour cherries are a match made in heaven. Gluten-free and low-carb, this airy and light sugar-free sponge cake with sour cherries is not only delicious but also a healthy sweet treat.

It’s easy to make and can be served in so many different ways. You can even make it without the cherries, add whipping cream and other seasonal fruits, and you have the perfect summer cake.

I am visiting my parents in Romania, and a few days ago, my mom made a classic sour cherry sponge cake. Obviously, I had to try to make a gluten-free, lectin-free, and sugar-free version. Which I’m happy to report was a success.

Sugar-free sponge cake with sour cherries

Sour cherries’ health benefits

Sour cherries have always been one of my favorite fruit, and I love using them in cakes. They are tart and juicy and have an incredible flavor, reminding me of my childhood.

Even if now is not their season, my parents have some in the freezer from last summer’s harvest. While this recipe doesn’t contain enough cherries to make a difference, I think it is worth mentioning that sour cherries, sometimes called tart cherries, have incredible health benefits.

According to a 2019 study, cherry is a nutritious fruit containing a variety of chemical compounds which have proven beneficial to patients with gout, insomnia, and sore muscles.

Sour cherries are one of the highest sources of natural melatonin, a key hormone in regulating mitochondrial function and helping with sleep. Because tart cherries contain bioflavonoids that target an enzyme that makes uric acid in the body, they have been recommended for decades to those suffering from gout and arthritis.

You can read more about the link between uric acid, gout and sour cherries in Dr. David Perlmutter’s latest book, Drop Acid: The Surprising New Science of Uric Acid – The Key to Losing Weight, Controlling Blood Sugar, and Achieving Extraordinary Health

Stacked slices of the gluten-free sponge cake

Why we love this sour cherry sponge cake

  • It’s gluten-free and lectin-free, made of a mix of almond, tapioca, and tigernut flour.
  • It’s high in protein, high in healthy fats, and low carb.
  • It’s sugar-free, and only a small amount of natural, low-calorie sweetener was used.
  • It’s easy to make.
  • It’s the perfect coffee or tea cake.
  • Skip the cherries and use this sponge cake recipe to make your favorite layer cake.

This sugar-free sponge cake is light, airy, mild tasting, and easy to make. I love that this is a classic recipe I can use in many different ways. I can bake it in a round cake tin and use it to make a layer cake with whipping cream, coconut cream, or mascarpone cream and seasonal fruits: sweet cherries or sour cherries, strawberries, raspberries, and more.

You can make a Victoria sponge cake using this recipe. Bake the batter in two smaller cake pans to make two cake layers, layer them with homemade sugar-free raspberry jam or pureed strawberries and raspberries, and top with whipping cream, coconut cream, or organic sour cream.

I can add cacao to the batter and make it a chocolate sponge cake. And maybe add some chocolate frosting and strawberries.

This cake is mildly sweet, so if you prefer more sweetness, increase the sweetener.

The freshly baked sponge cake in the baking dish dusted with inulin powder

Ingredients to make this sugar-free sponge cake with sour cherries

  • About 2 heaping cups of sour cherries, fresh or frozen (about 65 cherries)
  • 160 grams gluten-free flour blend (100g almond + 30g tapioca + 30 grams tigernut), weighted after sifted
  • 1 teaspoon baking powder
  • pinch of salt
  • 6 pasture-raised eggs, room temperature (30 minutes out of the fridge)
  • 30 grams inulin powder
  • 30 grams granulated sweetener (like monk fruit)
  • zest of one organic lemon
  • 1 teaspoon vanilla extract
  • 25 grams extra virgin olive oil

Optional: You can add some pure almond extract for a more intense almond flavor.

You can use only almond flour if you can’t find tigernut flour.

Also, the flour required might vary depending on the eggs’ size. Add and incorporate the flour gradually until you get a thicker batter, but not too thick.

While some gluten-free recipes ask for xanthan gum or other binders, you don’t need anything extra for this recipe.

Cherries drying on a paper towel
Sifting the flour into a mixing bowl

Mixing the egg yolks with an electric mixer
Beating the egg white with an electric mixer

Mixing the ingredients
The sponge cake batter on a baking sheet and decorated with the cherries

How to make this gluten-free and sugar-free sponge cake

I make this cake manually, using two bowls and an electric mixer, but you can use a standing mixer if you have one.

  • If the cherries are fresh, pit them and let them dry on a paper towel. If they are frozen, let them thaw and remove the extra liquid. Sift some coconut or tapioca flour on them, so they get lightly coated with the flour (to further absorb some of the extra moisture).
  • Preheat the oven to 350F/180C and line a metal baking sheet with parchment paper (I use a 10″ x 9″ / 27cm x 23cm baking dish).
  • Mix all the flours, and salt in a bowl (you can sift them after you mix them).
  • Separate the egg yolks from the egg white into two mixing bowls.
  • Add the inulin powder, granulated sweetener, lemon zest and vanilla to the egg yolks, and mix with an electric mixer until they reach a creamy consistency. Add the oil and mix again to incorporate the oil.
  • Beat the egg white with the electric mixer until they become stiff.
  • Gently fold the egg whites with the spatula, gradually adding them to the egg yolks.
  • Gradually add the sifted flour into the mixture and fold with a spatula, without overmixing, until all the flour gets incorporated.
  • Transfer the batter to the baking dish, level it, and place the cherries on top, lightly pressing them down.
  • Bake for 25 minutes, until golden brown on top (a toothpick inserted in the middle should come out clean).
  • Remove from the oven and let it cool completely before you transfer it to a cutting board and slice it into squares.
  • Dust with inulin powder, which is a great replacement for icing sugar, and serve.
  • Store in a glass container in a cool place or in the refrigerator.
Sugar-free sponge cake

More cherry recipes

If you love cherry desserts, check out these sugar-free, lectin-free, and gluten-free recipes:

More lectin-free and gluten-free cakes

All the recipes on this blog are gluten-free, lectin-free, and sugar-free, and below are some of my favorites:

This recipe is part of our 30+ Healthy Sugar-Free Dessert Recipes round-up. Check it out for a selection of my favorite sugar-free sweet treats that are also gluten-free and lectin-free.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sugar-Free Sponge Cake with Sour Cherries (Gluten-Free, Low-Carb)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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By Claudia Curici, Health Coach Serves: 25 slices
Prep Time: 25 minutes Cooking Time: 25 minutes

Sponge cake and sour cherries are a match made in heaven. Gluten-free and low-carb, this airy and light sugar-free sponge cake with sour cherries is not only delicious but also a healthy sweet treat. It's easy to make and can be served in so many different ways. You can even make it without the cherries, add whipping cream and other seasonal fruits, and you have the perfect summer cake.

Ingredients

  • about 2 cups of sour cherries, fresh or frozen (about 65 cherries)
  • 160 grams flour mix (100g almond + 30g tapioca + 30 grams tigernut), sifted
  • 1 teaspoon baking powder
  • pinch of salt
  • 6 pasture-raised eggs, room temperature (30 minutes out of the fridge)
  • 30 grams inulin powder
  • 30 grams granulated sweetener (like monk fruit)
  • zest of one organic lemon
  • 1 teaspoon vanilla extract
  • 25 grams extra virgin olive oil

Instructions

1

If the cherries are fresh, pit them and let them dry on a paper towel. If they are frozen, let them thaw and remove the extra liquid. Sift some coconut or tapioca flour on them, so they get lightly coated with the flour (to further absorb some of the extra moisture).

2

Preheat the oven to 350F/180C and line a metal baking sheet with parchment paper (I use a 10 inches x 9 inches / 27cm x 23cm baking dish).

3

Mix all the flours, and salt in a bowl (you can sift them after you mix them).

4

Separate the egg yolks from the egg white into two mixing bowls.

5

Add the inulin powder, granulated sweetener, lemon zest and vanilla to the egg yolks, and mix with an electric mixer until they reach a creamy consistency. Add the oil and mix again to incorporate the oil.

6

Beat the egg white with the electric mixer until they become stiff.

7

Gently fold the egg whites with the spatula, gradually adding them to the egg yolks.

8

Gradually add the sifted flour into the mixture and fold with a spatula, without overmixing, until all the flour gets incorporated.

9

Transfer the batter to the baking dish, level it, and place the cherries on top, lightly pressing them down.

10

Bake for 25 minutes, until golden brown on top (a toothpick inserted in the middle should come out clean).

11

Remove from the oven and let it cool for about 30 minutes before you transfer it to a cutting board and slice it into squares.

12

Dust with inulin powder and serve.

13

Store in a glass container in a cool place or refrigerate.

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2 Comments

  • Reply
    Louella
    April 4, 2023 at 1:24 am

    Claudia..why do you need Inulin in the sour Cherry cake and where do you find sour cherries?

    • Reply
      Claudia
      April 4, 2023 at 12:34 pm

      Hi Louella, Inulin has a double role: it is fiber (some of the best there is!) and is a sweetener (not a very strong one, though). I also love to use inulin as a dusting powder. Regarding sour cherries, try to search on Google to find the closest place to you. xx Claudia

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