Grain-free Mini Sponge Cakes

Sometimes you just need a quick emergency batch of mini sponge cakes. These little cakes are the easiest thing to throw together for a quick dessert or breakfast. They are fluffy and full of moisture, and allow for endless variations; you could add lemon, chocolate chips, nuts, and/or top them as you please. This low-carb recipe is grain and sugar-free -- perfect for everyday baking.




serves 6

  • 60g ground almonds
  • 20g coconut flour
  • 40g erythritol (or granulated sweetener of choice)
  • pinch of stevia
  • 1 medium free-range egg + 1 yolk
  • 30g butter or coconut oil, softened
  • 2 tbsp yogurt of choice (I used soya)
  • 2 tbsp milk of choice (I used soya milk)
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt


  1. Preheat the oven to 160c and grease a muffin tin.
  2. Mix the dry ingredients together in a bowl.
  3. In your food processor or stand mixer combine the butter and erythritol, then add in the egg and mix.
  4. Gradually add in the dry mix until just combined.
  5. Scoop mixture into the muffin tin and bake for approximately 10-15 minutes, depending on the temperature of your oven. An inserted knife should come out clean when testing a muffin's doneness.