5x Fluffy Sugar Free Sponge Cake with Sour Cherries

I still remember the first time I made this sugar free sponge cake with sour cherries – my skeptical husband took one bite, raised his eyebrows, and said “Wait… this is actually low carb?” That’s the magic of this recipe! It’s been my go-to dessert ever since we started cutting back on sugar, and honestly? I sometimes prefer it to traditional cakes. The tart cherries give that perfect punch of flavor against the fluffy, slightly sweet sponge. No one will believe it’s sugar free when they taste how light and airy the texture is. Trust me, this cake disappears fast at our house – even from friends who don’t usually do low-carb treats!

Why You’ll Love This Sugar Free Sponge Cake

Oh, where do I even start? This cake is my happy place – and here’s why it’ll be yours too:

• Fluffy like a dream: The whipped egg whites give it an airy texture that’ll make you forget it’s low carb
• No sugar crash: Sweetened just right with erythritol, so you can enjoy dessert without the guilt
• That cherry zing: Tart sour cherries cut through the sweetness perfectly – like little bursts of joy in every bite
• Easy-peasy: Seriously, if I can make this while juggling a toddler clinging to my leg, anyone can

My favorite part? Watching people’s faces when they realize this isn’t just “good for a sugar-free cake” – it’s legitimately delicious, period.

Ingredients for Sugar Free Sponge Cake with Sour Cherries

Here’s what you’ll need to make this magic happen – and trust me, every ingredient plays a special role:

• 4 large eggs (room temperature works best – I’ll explain why later)
• 1/2 cup almond flour (pack it lightly like brown sugar)
• 1/4 cup coconut flour (this stuff soaks up moisture like crazy)
• 1/2 cup erythritol (or your favorite sugar substitute)
• 1 tsp baking powder (the fresh stuff – check your date!)
• 1/4 tsp salt (just a pinch to balance flavors)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 1 tsp vanilla extract (the real stuff – no imitation here)
• 1/2 cup sour cherries (fresh or frozen both work beautifully)

See? Nothing weird or hard-to-find. Just simple ingredients that come together in the most delicious way.

Ingredient Notes & Substitutions

Life happens – here’s how to adapt when needed:

• Out of erythritol? Stevia or monk fruit work too (just adjust sweetness to taste)
• No fresh cherries? Frozen work great (no need to thaw first)
• Nut allergies? Try sunflower seed flour instead of almond
• Dairy-free? Coconut oil swaps nicely for butter

The cake still turns out wonderfully with these tweaks – I’ve tested them all during various pantry emergencies!

How to Make Sugar Free Sponge Cake with Sour Cherries

Okay, let’s get baking! This is where the magic happens – follow these steps, and you’ll have the fluffiest sugar-free sponge cake ever:

1. Prep your pan and oven: Grease that 9-inch pan really well (I use butter or coconut oil) and preheat to 350°F. No cheating on preheating – it makes all the difference!
2. Separate those eggs: Carefully divide yolks and whites into two bowls. Room temp whites whip up nicer, but cold works in a pinch.
3. Beat the whites stiff: Whip until they form stiff peaks that stand straight up when you lift the beater. This is your cake’s lift-off!
4. Mix the yolks: In another bowl, whisk yolks with erythritol until pale, then blend in melted butter and vanilla. It should look like sunshine in a bowl.
5. Combine dry stuff: Whisk almond flour, coconut flour, baking powder and salt together. No lumps allowed!
6. Bring it together: Gently fold dry mix into yolk mixture, then carefully fold in egg whites in thirds. Be patient – no rushing this step!
7. Cherry time: Pour batter into your pan and scatter cherries on top. They’ll sink just enough as it bakes.
8. Bake to perfection: 25-30 minutes until golden and a toothpick comes out clean. Your kitchen will smell incredible!
9. Cool it: Let it rest in the pan 10 minutes, then transfer to a rack. I know it’s hard to wait – but it’s worth it!

Tips for Perfect Sugar Free Sponge Cake

Here are my hard-learned secrets for sponge cake success:

• Use room temp eggs – they whip up fluffier and incorporate better
• Fold egg whites gently – overmixing deflates all that precious air
• Distribute cherries evenly – no cherry-less slices allowed!
• Check early – ovens vary, and overbaking dries it out

Follow these, and you’ll get that perfect light-as-air texture every time. Promise!

Serving Suggestions for Low Carb Sponge Cake

Oh, the possibilities! This cake shines bright on its own, but here’s how I love to dress it up:

• Cloud of cream: A dollop of sugar-free whipped cream melts beautifully into the warm cake
• Berry bonanza: Fresh raspberries or blackberries add gorgeous color and tartness
• Snowy finish: A light dusting of powdered erythritol makes it look bakery-fancy

My Sunday morning favorite? A warm slice with coffee – pure bliss without the sugar crash!

Storing and Reheating Sugar Free Sponge Cake

Here’s the good news – this cake stays delicious for days! I keep mine in an airtight container at room temperature for up to 3 days (if it lasts that long). For longer storage, individually wrap slices in plastic and freeze – they thaw beautifully overnight in the fridge. When that craving hits, just pop a slice in the microwave for 10-15 seconds to bring back that just-baked warmth. The cherries stay juicy, and the texture stays perfect – no sad, dried-out cake here!

Nutritional Information

Now, I know what you’re thinking – “How good can this cake really be for me?” Well, here’s the scoop! While I’m not a nutritionist (just a very enthusiastic baker), I can tell you this sugar free sponge cake packs way fewer carbs than traditional desserts. The almond and coconut flours keep it low-carb, and using erythritol means no blood sugar spikes. Those tart cherries? Full of antioxidants!

Of course, exact numbers will vary based on your specific ingredients – especially which sugar substitute you choose. But here’s what I love most: you’re getting all the satisfaction of a proper dessert without the refined sugar crash afterwards. It’s the kind of treat that leaves you feeling happy, not heavy.

Remember – nutritional values are estimates and vary based on ingredients used. But trust me, your tastebuds (and your body) will thank you for choosing this lighter option!

Frequently Asked Questions

Q1. Can I use other fruits besides sour cherries?
Absolutely! While sour cherries give that perfect tangy contrast, I’ve had great success with raspberries, blackberries, and even diced rhubarb. Just keep the quantity about the same (1/2 cup) so you don’t overload the delicate sponge. Frozen fruits work wonderfully too – no need to thaw first!

Q2. Is coconut flour necessary, or can I use all almond flour?
The coconut flour helps absorb moisture and gives structure – but in a pinch, you can use all almond flour. Just add an extra tablespoon since coconut flour is more absorbent. The texture will be slightly denser but still delicious!

Q3. My cake sank in the middle – what went wrong?
Oh no! This usually happens if the egg whites weren’t stiff enough or if you opened the oven door too early. Next time, make sure those whites form firm peaks, and resist peeking for at least the first 20 minutes. Even sunken, it’ll still taste amazing!

Share Your Sugar Free Sponge Cake Experience

Okay, confession time – I’m dying to hear how your cake turns out! Did your family do that adorable eyebrow raise like mine did when they realized it’s sugar-free? Maybe you put your own spin on it with different fruits or toppings? Spill all the details – I live for these baking stories!

Drop me a note below about your experience. Did the cherries sink just right? Was the texture as cloud-like as promised? Any brilliant tweaks you discovered? Your tips might help the next baker who’s nervous about trying sugar-free desserts for the first time.

And hey – if you snapped a photo of your masterpiece (we all know that gorgeous golden top is Instagram-worthy), I’d absolutely love to see it! Nothing makes me happier than knowing this recipe brought someone else as much joy as it’s brought our family. Happy baking, friends – can’t wait to hear all about your creations!

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