This show-stopping sponge is low-glycemic, with an added punch of nutrients from our superfine Cashew Flour.

Winter Cashew Flour Sponge Cake

Cashew Flour Sponge Cake

Annie Siegfried
Light, fluffy, and irresistibly delicious sponge made with cashew flour and no added sugar.
4.43 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Course Dessert


  • Sifter
  • Beater or Mixer


For The Sponge:

  • ½ cup Nature's Eats Cashew Flour
  • ½ cup All-purpose flour (or gluten-free flour)
  • 4 Eggs
  • ½ cup Monk fruit sweetener
  • 1 tsp Baking powder
  • 2 tsp Pure vanilla extract
  • 2 tbsp Cornstarch

For The Cream:

  • 12 oz Cream cheese
  • 2 sticks Unsalted butter
  • 2 tsp Pure vanilla extract
  • 2 tbsp Monk fruit sweetener
  • 2 cups Fresh berries (for the filling)


  • Preheat the oven to 350ºF. Sift the flours, baking powder and cornstarch together.⠀
  • Separate the egg whites from yolks. Beat the whites with monk fruit at high speed for 7 minutes until stiff peaks form.
  • Beat the egg yolks with vanilla, and gradually add flour mixture just until incorporated. 
  • Slowly mix in the egg white mixture to the egg yolk+flour mixture with a rubber spatula. Need to be careful not to overmix, so it stays fluffy. Mix just until incorporated.
  • Bake at 350ºF for 45 minutes.
  • Beat the cream ingredients at high speed for 3 minutes.
  • Divide the sponge cake into 2 equal parts and start assembling.