Yum. Oh my god yum. No joke, this is actually a delicious Keto Chocolate Sponge Cake. Not one of those recipes that comes out and that just tastes like chocolate eggs.
No eggy-ness here.
My husband’s number one favourite thing is chocolate cake, and while we all love a mud cake, we were missing the soft, airy texture of a sponge so I took on the challenge and after a few goes ended up with this beautiful Keto Chocolate Sponge Cake.
I use premium dark cocoa for this recipe and it adds a richness that can’t be beat. For this recipe, I used the Bournville Cadbury Cocoa Powder.
I have topped it with a vanilla whipped cream and strawberries, as I’ve deliberately made the cake not too sweet so you can add extra sweetness in other ways. It would also be delicious with a dark chocolate ganache! I’m no fancy cake decorator, but you could jazz it up by piping on the cream or icing to get it looking really beautiful. I like the rustic look of the strawberries plonked on top of a big bed of billowy whipped cream.
It’s also not really heavy on the almond flour, which a lot of keto baking can be. This Keto Chocolate Sponge Cake uses both almond flour and coconut flour to get the texture just right.
Well worth the effort, especially if you are entertaining non-keto friends!
If you want to try another cake recipe, check out my Keto Lamingtons, an Australian favourite!
Keto Chocolate Sponge Cake with Strawberries and Cream
This cake is a little bit of effort, but well worth it. Perfect to impress your keto or non-keto friends alike!
- 9 large eggs separated into two large bowls
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract or paste
- 1/2 cup xylitol
- 50 grams butter melted and cooled
- 1/2 teaspoon salt
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/2 cup cocoa
- 2 teaspoons baking powder
- 400 ml heavy whipping cream 1
- 1 teaspoon vanilla paste
- 1 tablespoon xylitol
- 8 strawberries plus extra to serve
Preheat the oven 170 degrees and line a 20 centimetre springform cake pan with baking paper.
To make the sponge, separate the eggs into two large bowls. Whisk together the egg yolks, vanilla extract, xylitol and salt until thoroughly combined.
In a separate bowl, sift together the coconut flour, almond flour, cocoa and baking powder. Ensure you break down any lumps in the flours.
Add the cream of tartar to the egg whites and using beaters or a stand mix, whisk the egg whites to stiff peaks.
Combine the sifted dry ingredients to the egg yolks and whisk until smooth. Add the melted butter and mix to incorporate evenly.
Fold in the beaten egg whites, a quarter of the whites at a time. Fold as gently as you can to preserve the air and create a fluffy sponge.
Gently spoon the mixture in to the prepared cake tin and bake for 35 - 40 minutes until a skewer inserted into the centre comes out clean. Remove and allow to cool on a wire wrack.
Once cool, cut the cake in half. Whip together the cream, xylitol and vanilla until firm and spread half in between the two pieces of cake and spread the remaining half on top. Decorate with fresh strawberries.