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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.
5 from 1 vote
Prep Time 20 mins
Cook Time 45 mins
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.