Butter Cream Sponge Cake


• 3 cups blanched almond flour/meal
• 1/2 cup whey protein powder (I used vanilla flavoured)
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup butter softened
• 3/4 cup xylitol or Natvia
• 4 large eggs room temperature
• 1 tsp. vanilla extract
• 1/2 cup milk alternative (I used almond) unsweetened

  1. Preheat oven to 180C and spray 2 round cake pans with coconut oil. (I used silicone pans)
  2. Combine almond flour, protein powder, baking powder and salt in a medium sized bowl.
  3. In a separate large bowl, mix butter with sweetener until light and fluffy (I used a hand mixer).
  4. Beat in eggs, vanilla extract and milk.
  5. Fold half of the almond flour mixture and then add the remaining almond flour mixture and stir until well combined.
  6. Divide mixture between the 2 cake pans and smooth the top.
  7. Bake about 20 minutes, or until golden brown around the edges and the top is just firm to the touch.
  8. Remove and leave to cool in the pan befreo transferring to wire cooling rack. I put mine in the fridge to speed up the process.
  9. Top with frosting (your favorite recipe or the one below)
Buttercream Filling/Frosting:
  • 250 g unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 1½ tsp ground cinnamon
  • 1 – 2 Tbsp. Xylitol or Natvia
  1. Place all ingredients in a medium sized bowl and beat until light and fluffy.