Paleo Vanilla Sponge Cake  LoadingAdd to Favourites list

Orange List 12 servings


233 Kcal
18g Fat
15g Carbs
13g Net Carbs
11g Sugars
6g Protein

Paleo Vanilla Sponge Cake

Yalda’s boys made this Vanilla Paleo Sponge Cake for her birthday one year, and they all had it for breakfast!

It turns out absolutely delicious and has a bouncy and perfect spring-like consistency, which can be hard to achieve with ground almonds!

The trick is to whisk the eggs with an electric whisk and then carry on whisking the eggs with the coconut sugar.

Decorated with chopped nuts gives it that little crunch on top that is the ideal “healthy” sprinkle!

When her eldest first made it, he said, “Mum, these are your 100s and 1000s!” (British name for sprinkles).

A beautiful cake for any occasion (even breakfast!).


  • 2 cups or 200g of ground almonds
  • 4 eggs
  • 2/3 cup or 120g coconut sugar
  • 1/3 cup or 80g of melted coconut oil
  • 1 tbsp of vanilla extract
  • 1 tbsp of arrowroot powder
  • 1 tsp of bicarbonate of soda
  • Chopped mixed nuts to decorate


  1. Whisk the eggs with an electric mixer for 3 minutes.

  2. Add the coconut sugar and whisk until the mixture turns a paler color.

  3. Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.

  4. Finally, add in the melted (and cooled down) coconut oil, and mix.

  5. Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work).

  6. Bake at 350 F / 175 C (fan oven) for 35 minutes.

  7. You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!

  8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

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