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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Almond Sponge Cake With Cream Cheese Frosting

Serves: 6-8|Prep: 50 min

Gluten Free

Serves: 6-8|Prep: 50 min

The first time we tried this cake, my son was surprised as he thought his mom was serving a “white flour cake”. When I mentioned that it contained almond meal – which he often refuses to eat – he was totally shocked and declared that, “There is no way it contains almonds or nuts of any kind”. The next week we made this delicious sponge cake together and he realised that almonds can taste GREAT!


This delicious and healthy almond sponge cake base can be used to replace any sponge cake recipe, and I guarantee no one will be disappointed. It can also be baked into muffins, cupcakes and can be used to form the base of my delicious lamington recipe.

Ingredients

Method


Sponge Cake
 ½ cup almond meal
 ½ cup tapioca flour
 ¼ cup coconut flour
 1 tsp baking powder
 pinch sea salt
 3 eggs, separated
 ½ cup coconut oil, melted
 ½ cup maple syrup
 ½ tsp vanilla extract or powder
 
Frosting
 ⅓ cup (80g) unsalted butter, softened
 1 cup (225g) cream cheese, softened
 2 tbs maple syrup
 1 tsp vanilla extract
 1 tsp lemon juice
 ¼ tsp lemon zest
1. Preheat oven to 340°F and grease and flour a small cake tin (heart shape or round) with coconut oil and almond meal or flour.
2. In a bowl combine almond meal, tapioca flour, coconut flour, baking powder and salt and mix.
3. In another bowl beat egg whites until peaks form.
4. In a large bowl beat egg yolks with coconut oil, maple syrup and vanilla until combined.
5. Add flour mixture to yolk mixture and whisk to combine.
6. Slowly fold in the egg whites – don’t over mix.
7. Pour batter into the prepared baking dish and bake in oven for 30–40 minutes or until a cake tester comes out clean.
8. Allow to cool completely then carefully cut the cake in two halves so you get two layers.
9. For the frosting, whip butter and cream cheese together on medium-high speed with an electric mixer until smooth and fluffy.
10. Add in maple syrup, vanilla extract, lemon juice and zest and whip until well combined and creamy. Refrigerate frosting for half an hour to firm up if it seems a bit runny.
11. Place the first layer on a plate or cake stand, then spread with a layer of frosting. Put the second layer on top and cover the cake with the rest of the frosting.

Tip:
You can use this sponge cake as a base for cakes such as fruit cakes and birthday cakes. Try it with our chocolate date frosting or just whipped coconut cream and fresh fruit. Serve immediately, store in the fridge for up to 4 days or freeze for up to 4 months.


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