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This easy vanilla sponge cake recipe is perfect for any occasion. It’s delicious all by itself, but when paired with toppings like fresh fruit and whipped cream, it is the perfect way to end any meal. The versatility of this easy vanilla sponge cake will make it a go-to recipe in your real food kitchen.
Sponge cake. What an iconic cake, am I right? I’ll never forget making sponge cake when I was a child. I think it was one of the first recipes that I learned to make. I can still remember the dense spongy cake, sometimes topped with fruit or chocolate. Yum.
This vanilla sponge cake recipe is so easy to make and I just know it will become a staple recipe in your rotation. You can do so much with it, which is exactly the type of recipe that I love! 🙂
Sponge Cake Memories — My Early Years in the Kitchen
My mom had these old church cookbooks with family recipes in them and I would sit and read through them for hours sometimes. I loved reading cookbooks. I would be fascinated with the pairing of different ingredients and what ratios worked for certain things.
I was also obsessed with figuring out how to make certain recipes, even when I didn’t have all of the ingredients. Where I grew up was a good 35+ minutes away from any grocery store. We usually went to town 1 time per week to get groceries and we made do with what we had until the next shopping trip.
But sometimes I would find a recipe that I just HAD to make that day, but we wouldn’t have the right ingredients. I would read through the recipe and study it, thinking of alternatives for those ingredients. Then I will go to the pantry and study the pantry to see what I could possibly use to substitute for the ingredients that I didn’t currently have.
I think this is really what spawned my creativity in the kitchen. I learned to make adjustments to recipes to use things that I had on hand. Sometimes the results were not all that great, but other times they were a slam dunk.
I still do this to this day. Sometimes I’ll come across a recipe that I just have to try, but I may not have all of the ingredients. And even though I now live smack dab in the middle of the city, I don’t often want to go traipsing out to the grocery store to get whatever it is that I’m missing.
It’s funny how I haven’t thought about those old sponge cakes that I used to make growing up until I was writing this recipe for you guys. As I looked back on that time cooking and baking in my mom’s kitchen, I’m transported to a time that was truly joyful. And I look back on that little girl fondly and have to smile because she had no idea how much food would play a role in her life.
Easy Vanilla Sponge Cake Notes
This vanilla sponge cake is perfectly spongy and flavorful. Even though the texture is denser than traditional cakes, it still feels light. The warm vanilla flavor pairs well with almost any topping, so feel free to use this as a base for your own creations.
I personally love this vanilla sponge cake paired with fresh berries and whipped cream. If you’re dairy-free, you must try this amazing coconut whipped cream on any of your desserts. It is SO good. You could also serve this sponge cake with frosting, ganache, ice cream, nuts, seeds, caramel, or any combination of those.
For this vanilla sponge cake recipe, make sure you use finely ground almond flour, NOT almond meal. The almond meal is too dense and heavy and won’t yield a lighter sponge cake. Almond flour is going to be all white because it’s made from blanched, skinless almonds. Almond meal has the skins ground up in it so it will have a brown hue and the texture is much coarser.
As far as sweeteners go, you can also use any granulated sweetener of your choice if you don’t like erythritol. I have not made this vanilla sponge cake recipe with a liquid sweetener, although I think you could. You’d need to cut back the coconut milk just a tad.
Lastly, this vanilla sponge cake recipe works best if all of your ingredients are at room temperature, especially the eggs. It should only take 30-60 minutes for eggs to come to room temp. If you’re in a hurry, you can place the eggs in a bowl of warm water for 5-10 minutes and you’re ready to go.
Who’s ready to get baking? Let’s check out today’s vanilla sponge cake recipe!
- 4 eggs, at room temperature
- 1/4 cup melted coconut oil
- 3/4 cup coconut milk, or milk of your choice
- 1/4 cup erythritol, or granulated sweetener of your choice
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp liquid stevia
- 1/4 tsp fresh lemon juice (helps with the rise)
- 1 1/2 cups superfine blanched almond flour
- 3 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Preheat your oven to 350 degrees Feirenheight.
- Grease or spray an 8"x8" baking dish and set aside.
- In a large bowl, combine the eggs, oil, milk, sweetener, vanilla, sea salt, and stevia. Mix until smooth and creamy.
- In a separate bowl, combine the almond flour, coconut flour, and baking soda. Stir to combine.
- With the mixer running, add the flour mixture to the wet ingredients and mix until smooth.
- The batter will be thin, but this is OK!
- Pour the batter into your greased baking dish and place in oven.
- Bake for 35-40 minutes, or until the center is set and just slightly springy.
- Remove from oven and let cool completely before serving.
- Frost with your favorite frosting (I love the Simple Mills frostings because they have so few ingredients), top with ice cream, fruit, or any other topping of your choosing.
- This cake makes a great base for a birthday cake, strawberry shortcake, and more!
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil from Fresh, non-GMO, Sustainably Farmed Coconuts, 54-ounce
Aroy-d Coconut Milk 100% Original Net 8.5 Oz.(pack of 12)
Anthony's Erythritol Granules, 2.5lbs, Non GMO, Natural Sweetener, Keto & Paleo Friendly
Flavorganics Pure Vanilla Extract, 2 Ounce
Stevia Extract Organic Now Foods 8 oz Liquid
Anthony's Almond Flour Blanched, 2lb, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
Anthony's Organic Coconut Flour, 4lbs, Batch Tested Gluten Free, Non GMO, Vegan, Keto Friendly
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Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 200 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 84mg Sodium: 277mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 3g Sugar: 4g Sugar Alcohols: 0g Protein: 8g
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