This popular flourless berry sponge using coconut flour is perfect if you want a keto sponge cake and if you need a nut-free recipe.
It only takes 10 minutes to make and needs a few simple ingredients you probably have in your pantry right now.
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It is difficult to stay low carb if you have a nut allergy, and for those of us who have children at schools with nut-free policies, we need plenty of school lunch box ideas.
So when coconut flour is used in a recipe, the cake or sponge will be nut-free, sugar-free, grain-free, and naturally gluten-free. And of course, the keto flourless berry sponge is low carb.
Is coconut a nut?
"The FDA lists coconut as a tree nut but in fact, coconut is a seed of a drupaceous fruit. Most people who are allergic to tree nuts can safely eat coconut.
Coconut allergy is reasonably rare. If you are allergic to tree nuts, talk to your allergist before adding coconut to or eliminating coconut from your diet."
Most flourless sponge cakes use almond flour or cornflour (high in carbs). I am beginning to use coconut flour more and more.
Does coconut flour taste like coconut?
Coconut flour is a common low-carb flour that is light, incredibly absorbent, and easily flavored. Most readers tell me that coconut flour does not taste of coconut but if you are sensitive to the coconut flavor, you can add large amounts of vanilla extract to the flourless berry sponge recipe to help cover and hide the mild coconut taste.
Can I make it dairy-free?
If you cannot tolerate dairy, you may wish to use coconut oil instead of butter, but add a pinch of salt and some extra flavoring as the butter does add a rich buttery taste to the flourless sponge recipe.
Variations
The keto sponge recipe calls for raspberries but you can easily adapt the recipe using your favorite berry, or whatever is in season at the time. Frozen berries are an economical and easy option. I always have a few bags in the freezer.
TOP TIP: When I add frozen berries to a cake, I wait until the mixture is in the baking dish, then press the frozen berries in the batter so they are evenly distributed and won't color the cake batter.
📖 Recipe
Please rate this recipe.
Flourless Berry Sponge Recipe (coconut flour)
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Ingredients
- 110 g (1 stick) butter melted
- 50 g (½ cup) coconut flour
- 4 tablespoon granulated sweetener of choice or more, to your taste
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 8 eggs - medium
- 100 g (1 cup) frozen berries
Instructions
- Mix the melted butter, coconut flour, sweetener, vanilla and baking powder together until smooth.
- Add the eggs one by one, mixing in between each addition.
- Pour into a prepared baking dish, I use a silicon cake dish.
- Press each frozen berry evenly into the cake. This allows the berries to be evenly distributed and not clump together. It also stops the cake from turning pink!
- Bake at 180C/350F for 20-25 minutes until cooked in the centre.
- Serve with yoghurt and berries.
COOKBOOKS - MEAL PLANS - PANTRY
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Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
5-INGREDIENTS COOKBOOK
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Debra
I just made and sampled this delicious sponge cake! I used 5 large eggs and fresh blackberries and baked it in a square 8x8 pan lined with parchment. Took about 30 min to cook and I cut it into 9 equal squares. It is delicious and will be a regular treat for me from now on.
Linda
Don't know if you'll see this, since it's been a while since the recipe posted. But I think I know what the issue is with people complaining about the egg issue. Your recipe calls for "8 eggs-medium". In America, the standard sized egg is "large". So if people are using 8 large eggs, it would be too much liquid and way too eggy. You'd need 5-6 large eggs. I'm not sure exactly how many because the conversion chart I found didn't go up as high as 8 medium eggs. If I were making the recipe, I'd do a more thorough search to get a more exact conversion.
Libby Jenkinson
Thank you, Linda. Yes, this is exactly why I stipulate the size of eggs that I use so depending on which country you live, and which size eggs are standard, everyone can calculate (or guesstimate) how many eggs to use. It's not an exact science, and even eggs from the same chicken can vary form week to week, but hopefully, it will help make successful baking results.
Gin
I don't usually review recipes but had to do this one, it was absolutely revolting, this is baking gone wrong. Too many eggs it's practically a sweet omlette with berries. Disgusting.
And as a baker I do know what tastes go together and none of these do. Minimum amount of coconut flour and ridiculous amount of eggs is vile.
Would not recommend this to anybody and god forbid serve it to family and friends, it went straight in the bin !
Libby www.ditchthecarbs.com
Thank you for the honest and frank review. Have you used coconut flour before? The ratio of eggs to coconut flour is correct. Coconut flour is brilliant because you use so little and it swells and expands with the addition of moisture.