I have developed this flourless berry sponge because I am asked time and time again to help many of you who need nut free recipes. 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.
Note On Nuts :: “The FDA lists coconut as a tree nut but in fact, coconut is a seed of a drupaceous fruit. Most people 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.”
So how about a nut free, sugar free, grain free, gluten free flourless berry sponge? And of course, it is low carb.
Flourless Berry SpongeFinally a flourless berry sponge that is nut free!! Yes, no almond flour here, just simple easy to use coconut flour.Click To Tweet
Most flourless sponge cakes use almond flour or cornflour (high in carbs). I am beginning to use coconut flour more and more.
It is light, incredibly absorbent, easily flavoured and personally I don’t think the taste of coconut comes through. I like to add copious amounts of vanilla to my flourless berry sponge and plenty of butter.
If you cannot tolerate dairy, you may wish to use coconut oil instead of butter, but add a pinch of salt and some extra flavouring as the butter does add a rich taste to the flourless sponge.
I have added raspberries but you can easily adapt my recipe using your favourite 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 don’t colour the cake batter.
Flourless Berry Sponge
Flourless berry sponge is my go-to sponge recipe. You can vary the berries and bake as a cake, a slice or as cupcakes. Why not add some lemon zest to the mixture too?
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.
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