Naked Vanilla Sponge Cake (sugar free, grain free and keto)
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- Опубліковано 5 лют 2025
- Visit www.ketomealsan... for the written recipe.
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A beautiful naked vanilla sponge cake that is relatively easy to make. The cake is amazingly moist and delicious with fresh whipped cream, raspberry and blueberry filling, and is perfect for any special occasion or just as an after dinner treat. Since there is no heavy frosting it is perfect for summer celebrations or picnics. The cake can also form the base of a cake you decorate with frosting of your choice. This keto cake is grain free, gluten free and sugar free.
#ketomealsandrecipes #ketocakes #sugarfreecakes
I made this for my diabetic friend
What a success!!!
Thank you
Hi Shady Kpop Fan - First of all, I'd like to say what a wonderful, generous friend you are! And thank you for letting me know that the cake was a success - You just made my day!
Have a great day
You have the most wonderful soothing voice ever. Almost ASMR-like. Love recipes. I subscribed. Will certainly make this cake. ☺️🍰
Hi Cat Lady! Welcome to my channel! Thank you very much for subscribing; I appreciate your support. And thank you for your kind compliments. Please let me know if you have any requests, as I appreciate recommendations. Have a great day!
Oh this is fantastic ,right up my street ,I’m going to bake it . Wish me luck and thanks so much for the recipe I always find your recipes work out well .❤️
Hi Dorothy! Of course, I wish you well, and I hope that this cake turns out perfectly for you! Thank you for your very kind compliment that my recipes work out - I am glad that they do. I test all my recipes several times before posting, and your confirmation is appreciated! Enjoy the cake and have a wonderful day!
OMG all I need is time to do this cake, it looks so delicious 😋
Hi Heidi. Make it over two or three days - the sponge cake gets better after a couple of days anyway - just store it well-covered with cling wrap or in a cake container in the fridge. Happy Fourth of July!
Keto Meals and Recipes I will 🤗
Thanks again for this wonderful recipe! The cake was absolutely delicious. My parents loved it! I shared images of the cake I made and tagged you in the images on Instagram. It is sooo good!
Thank you very much for getting back to me -- Can I check out the pics on your instagram? I'm so happy that they liked it! Cheers.
Ahh! Of course! So sorry for the late reply! My handle is @ketocove :-)
It has sweater
Nice job!
This is beautiful friend! good job!
Thank you for the compliment! And I'd like to express my admiration for your valiant journey to good health. Let me know if you have any recipe that you'd like me to "keto-ize" I'll try my best. Cheers!
That looks amazing!
Can I substitute the almond flour with coconut flour and the grape seed oil by the olive oil? Thank you!
Hi Ahmed! For the oils, yes you can substitute for the grapeseed oil with either olive oil or avocado oil. However, you cannot substitute on a 1:1 basis for the almond flour with coconut flour, because they have very different texture and absorption properties. If you substitute coconut flour for the almond flour, you would end up with a very dense cake that would not have the same texture. I hope that this helps. Cheers!
If I'm allergic to both coconut and almond flour, is there anything else I can use as a substitute? Also this cake looks amazing and even if I can't eat it I'll make it for my mom to try😂
Hi Mari! That is a really tough question. Off the top of my head, i don't know what would be a direct substitute for each of those two non-grain flours. If you can let me know if you are OK with gluten-free flour mixes, I can make several suggestions for you. I will wait for your response, then give you my best suggestions. Stay healthy and safe - Cheers!
Can you stabilise the whipped cream with powdered sweetner?
Hi Sue Jane! Adding powdered sweetener does not stabilize the whipped cream, just sweetens it.
There are two ways to stabilize the whipped cream. You can either use the mascarpone whipped cream frosting, as I do for my lemon sponge cake with mascarpone frosting. Here is the link:
ua-cam.com/video/6QRumuFwWsI/v-deo.html
Or you can do my stabilized whipped cream frosting:
ua-cam.com/video/QAb2KekOlDI/v-deo.html
I hope these help - have a wonderful day!
Yummy 😋
Thank you!
Hey, I found on your website that this recipe doesnt have correct conversion for grams to cups/tbsps. It says 70grams of almond flour but says 5tbsps on brackets. 5tbsps of almond flour is only 30grams. Which Measuring method to follow for the recipe ? The grams or cups/tbsps ?
Hi Aakash! I cannot thank you enough for bringing this error to my attention. I made a conversion error from grams to tablespoons, which I will fix immediately, thanks to you! The volume is 10 tbsp or 5 fl oz.
I always use a scale and gram weights when making my recipes, so the gram weights are more reliable. For almond flour in particular, I've checked the USDA database and two of our local almond flour brands, and the density varies somewhat based on fineness of grind and moisture content.
Have a great day!
@@KetoMealsandRecipes Its so nice of you to actively read our inputs and make updates :) ! Due to the density problem you said, It is always good to measure almond flour (atleast) in grams !
Hi Aakash! I do this channel because I want to build a mutually beneficial community, and I appreciate very much the contribution made by every person who visits and/or joins my channel. Have a great day!
Hi there, can I only use almond flour ? If so how much almond flour in total I should use? Because I just don’t like coconut smell! Thank you !
Hello Dil. There is very little coconut flour in the recipe - it is there to add moisture because it absorbs a lot of liquid. However, to replace coconut flour with almond flour, the recommendation is to use four times as much almond flour as there was coconut flour, and possibly to reduce the liquid ingredients. See for example this link, about a substitution in the other direction: www.dummies.com/food-drink/special-diets/paleo-diet/substituting-coconut-flour-for-almond-flour/
Or, if you use a fresh, high-quality coconut flour, I think that you would find that you wouldn't taste or smell it - I hope that this answer helps. Please let me know which approach you try, and your thoughts. Cheers!
Hello! As always, I'm a huge fan of your channel, especially with the cakes. I know that you mention that the egg whites will deflate a bit after all that folding but do you think it'd be helpful to fold in the egg whites into everything else at the very end instead of folding everything into the egg whites?I'd like my cake to be as fluffy as possible, especially since I'll be using a bigger pan. Just curious about your thoughts.
Hi Mary. Great to hear from you! Absolutely. Whip your egg whites separately. Then, in a second bowl mix the other ingredients, combining well. Then take about a cup of the egg whites and whisk into the other ingredients to soften it up and then add either the mixture to the egg whites or the egg whites to the mixture, whichever you prefer, and blend carefully, making sure that you incorporate all the heavier content into the egg whites. These are two different techniques, and with a little practice you can get the same result from either method. Let me know which one you choose and how it worked out for you. Here's to your successful baking!
I was wondering if it’s ok to use lemon (or orange) olive oil instead of the grape seed oil. Your cake looks so tasty!
Hi Java Junkie. Yes you can. However a caution is that the olive oil will be a much stronger flavor and it will be more noticeable and will slightly change the taste of the cake. I use grapeseed oil in a lot of my baking because it is a very light oil, has no noticeable flavor and it is quite inexpensive. Cheers!
I would have thought use lemon juice to replace the vinegar not the oil, (double lemon for vinegar) as you need the acidity for the baking powder.
I know you give the marcos for each serving but how much is one serving.
Hi Ashley. This recipe has 16 servings. Because it is a double cake and high fat, it is a very satisfying cake, and you'll find relatively small pieces are appropriate - and you can always have a second. Enjoy!
I’m guessing the baking powder goes in the dry ingredients? Also is swerve or suerve ok instead of Lakanto ?
Hi B Tango! Yes the baking powder goes with the dry ingredients, and you can substitute Lakanto with the sweetener of your choice, but I don't think it is a direct one-to-one substitution, so you will have to adjust to your taste. Cheers!
Can you use xylitol in place of the monk fruit sweetener in the same ratio?
Hi Elizabeth. Our monk fruit sweetener and xylitol can be interchanged as 1:1 equivalents. So yes. Be careful with xylitol if you have pets, because it can be toxic to them - otherwise we do like it and have used it. Cheers.
Thank you for your response! And for the pet reminder! One last question: How many servings was the total cake divided into?
Hi Elizabeth. The square two-layer cake was divided into 16 pieces: It is a very dense, rich cake and little goes a long way. But, you can always have a second helping! Sometimes I can't help myself, and have to have a second... Cheers.
Oh boy! I am indeed looking forward to multiple servings. 🤤 I'll be attempting this recipe for a celebration for my dad on Friday. Thanks for all the tips! Super excited!
I wish your dad well! I have found that making the cake the night before allows the flavours to really come out - it seems that the alternative flours take a bit of time to develop to their best potential. Cheers!
Is Keto also diabetic friendly?
Hi Ilgcaa! Yes, it is extremely diabetic friendly, if you do keto the right way. I started keto because I am a type 2 diabetic, and was having problems with side effects of metformin and other medications. I have been doing keto for four years to diet-control my diabetes. I have several books that I can recommend for you if you are interested - please let me know - but most importantly make sure that you are being following by a doctor when making major changes like keto, because it will affect you medication protocols. To your good health! Cheers!
How many serving size. U did not mention on ur website either thankyou
Hi Directionlove! The two-layer cake is 16 servings. The square one shown I cut into four rows, then four columns to get 16 square pieces. Because it is a double cake and very rich, you don't want the pieces to be too large. Better to go back for seconds. Cheers!
Thanks for the great recipe! What size is your pan?
I want to make two layers (bake simultaneously for 2 x 9 inch circular pans), is the recipe measurements that you posted for 1 x 9 inch pan? Thanks!
Hi Emily! The pan that I used was a 9" square springform pan. I made two batches of the written recipe, one for each layer. If you like, send me a picture of your cake on Instagram. Cheers!
Hi! Do you use heavy cream or whole milk in the cake (NOT icing) recipe? In the video you mention cream, however on the website it says whole milk
Hi Skyehigh22! Good catch. It is cream that I use, and thanks to you I have corrected the website version. Thank you for taking the time to let me know. Cheers!
Keto Meals and Recipes thank you :) I made your cake and it turned out really lovely! Mine had a shorter baking time though
Hi Skyehigh22. I am glad to hear that you were able to adjust the time for your oven. Thanks for the feedback!
Just so you know, it still says milk. I am referring to the website as for some reason this is the only video on UA-cam I cannot re-watch :( and have all the ingredients to make it. Looks like a really nice cake, and hoping mine turns out like it :)
can I do this without Eggs or Egg whites?
Hi Lina. I don't know how it would work, but I've read somewhere that for vegan substitutes people sometimes use apple sauce, but that would greatly increase the carbs, and again I'm not sure how it would work, since eggs are an integral part of the recipe. If you do try it with apple sauce, PLEASE let me know how it works out. Thanks!
Where did you get your cake pan?
Hi Patricia, here is a link for the same one that I used: amzn.to/2IkQwcQ
Hope this helps. Happy Baking!
Does this cake have any taste of coconut in it?? Thanks so much
Unless you are super-sensitive to the taste of coconut, most people don't taste it at all, because the amount is quite small. Coconut flour is used as a binding agent because just using almond flour would make it too crumbly. Hope that helps... Cheers!
Okay great, I will try this soon. Can't wait
Keto Meals and Recipes I want to this but I seriously hate coconut
Hi Whitney! I wish I had a simple answer for you. In my cake recipes, I use a small quantity of coconut flour to absorb the liquids and to act as a binding agent. I have found that using other nut flours alone, the cake was too crumbly. I have been trying to get a particular ingredient to substitute for coconut flour, but it is out of stock from my supplier at the moment so I have not yet been able to verify whether it would work. If I am successful, I will most certainly post more information. In the meantime, if you find something that works for you, I'd love to hear about it! Cheers...
can I use coconut oil instead of grapeseed oil?
Hi Jenna. I would recommend instead of coconut oil, which is a solid at usual room temperature, that if you want to use a coconut-based product, use MCT oil. Alternatively, avocado oil or hazelnut oil would also work well. The important thing is you want an oil that stays liquid at room temperature. Hope that helps... Cheers!
@@KetoMealsandRecipes macadamia nut oil would work too??
Yes, absolutely, and it would provide a great taste. Good choice. Cheers!
Where is the measurements to this ?
Hello Zee. I always put a link in the description section underneath the video to the written recipe, which is posted with full recipe ingredients and steps in my blog. A feature that you may like in the blog is that you can tick off each step as you do it to keep track of which step you are on. Here's the link:
www.ketomealsandrecipes.com/recipe/naked-vanilla-sponge-cake/
Hope this helps. Cheers!
Smell good but it tastes like egg 😭😭😭
Why??
Hi Taty! I am surprised, because I have made this cake many times, and served it to many people, and I have never had anyone mention that it was eggy. What you could try is use the 6 egg whites - you need that for the cake, or else it will be too dense, and use only 4 egg yolks. I hope this helps - Cheers!
You say sugar free, but fruit has sugar..
Hello kd ef. I know that the picture is a little bit confusing, as this is version 2 of the macro chart in the blog, which does account for the fruit in the filling. The sponge cake itself is completely sugar free, and the title refers to the cake only. You might be interested to know that the macro ratio is substantially better for the cake with the filling as shown in the photo - the fruits I choose are always low carb, and allowable on a keto diet plan. I hope this clarifies any confusion that the title may have caused. Cheers!