The Perfect Gluten-Free Sponge Cake (Keto)

The Perfect Gluten-Free Sponge Cake (Keto)

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


- Sour cherries - Flour mix (we use a mix    of almond, tapioca    and tigernut flour) - Baking powder - Salt - Pasture-raised eggs - Inulin powder - Granulated sweetener - Zest of organic lemon - Vanilla extract - Extra virgin olive oil


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.

Prep cherries


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

Mix flours


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

Mix egg yolks


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

Beat egg whites


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.

Mix ingredients


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

Transfer batter


In a preheated oven at 350 F/180 C, 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 for about 30 minutes before you transfer it to a cutting board and slice it into squares. Dust with inulin powder and serve.


Tap the link below for full recipe and more gluten-free, delicious baking ideas

Tap the link below for full recipe and more gluten-free, delicious baking ideas