Whip up this simple yet spectacular Luscious Raspberry Almond Sponge Cake, a dessert that’s as healthy as it is heavenly. With no added sugars and a low-carb profile, this cake features the nutty richness of almond flour paired with the freshness of raspberries, making it a guilt-free indulgence. Topped with a creamy, protein-enriched vanilla frosting, this cake is perfect for anyone looking to enjoy a decadent treat without compromising dietary preferences.
Why You’ll Love This:
This Raspberry Almond Sponge Cake is a dream for health-conscious dessert lovers. Its fluffy texture and natural sweetness come from high-quality ingredients like almond flour and natural yogurt, enhanced by the tartness of fresh raspberries. The protein-packed vanilla topping adds a luxurious finish, making each slice not only delicious but also nourishing. Suitable for gluten-sensitive and sugar-conscious eaters, this cake ensures you can indulge without the guilt.
Perfect Occasion:
This cake is ideal for a variety of occasions, from celebratory brunches to elegant afternoon teas. It’s also perfect for birthdays, especially for those who prefer a healthier alternative to traditional cakes. Serve it at family gatherings or bring it to a potluck to impress friends with your baking prowess and dedication to wholesome ingredients.
Decoration Tips:
Enhance this already beautiful cake with a few simple decorating tips:
- Sprinkle the top with crushed freeze-dried raspberries for a burst of color and concentrated flavor.
- Arrange fresh raspberries around the edge of the cake for a fresh, inviting look.
- Dust lightly with a fine layer of almond flour or erythritol for a snowy, elegant finish.
- Garnish with mint leaves or edible flowers for a touch of greenery and sophistication.
Ingredients for the Cake:
- 200 g almond flour
- 125 g natural Greek yogurt
- 3 eggs
- 100 g fresh raspberries, plus extra for topping
- 60 g erythritol
- 5 g baking powder
- 1 tsp natural vanilla extract
Ingredients for the Topping:
- 150 g light cream cheese
- 30 g vanilla-flavored protein powder
- Freeze-dried raspberries for decoration
Instructions:
- Prepare the Cake:
- Preheat your oven to 356°F (180°C). Line or grease a 20×10 cm baking mold.
- In a large bowl, mix together almond flour, Greek yogurt, eggs, erythritol, baking powder, and vanilla extract until smooth.
- Gently fold in the raspberries, reserving a few for the top.
- Pour the batter into the prepared mold, scattering the reserved raspberries on top.
- Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- Blend the cream cheese with the protein powder until smooth, ensuring there are no lumps.
- Once the cake has cooled, spread the cream cheese mixture over the top.
- Decorate with freeze-dried raspberries.
Enjoy your Luscious Raspberry Almond Sponge Cake, a gluten-free, no-added-sugar treat that’s sure to delight with its creamy texture and tart, fruity flavors!
