Sugar-Free Lemon Sponge Cake
Delight your taste buds with this Sugar-Free Lemon Sponge Cake, a light and zesty treat that's perfect for guilt-free indulgence! Crafted with almond flour and sweetened naturally with powdered monk fruit, this gluten-free recipe boasts a soft, airy texture thanks to the delicate folding of stiffened egg whites. The fresh burst of citrus comes from real lemon zest and juice, complemented by unsweetened applesauce for added moisture. With no added sugars and only wholesome ingredients, this cake is an excellent choice for health-conscious dessert enthusiasts or anyone craving a refined, vibrant flavor. Ready in under an hour, it’s ideal for special occasions or a refreshing midday snack. Garnish with fresh berries or a dollop of whipped cream for an extra touch of elegance!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 6 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 0.5 cup Unsweetened applesauce
- 0.75 cup Powdered monk fruit sweetener
- 0.25 cup Butter
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together almond flour, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two large mixing bowls.
Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
In the bowl with the egg yolks, add the vanilla extract, lemon zest, lemon juice, applesauce, powdered monk fruit sweetener, and melted butter. Beat until well combined and creamy.
Add the dry ingredients to the wet mixture gradually, folding carefully until just combined.
Gently fold in the beaten egg whites into the batter in three additions, ensuring you do not deflate the mixture.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 30-35 minutes or until a skewer inserted into the center comes out clean and the cake is golden.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 19.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 511 mg | 39% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
