When I was a kid, we weren’t exactly rich. That included not having much choice of a dessert after lunch. Had a horrible sweet tooth, though. Well, I still do, apparently. I was brought up by my grandmother, and she would bake a cake for me for each birthday. But she would never ever bake chocolate and coconut covered sponge cake squares. I absolutely adored those.
Now that I have been an adult for a while, I bake keto sponge cake quite often.
I would run into the original black and white sponge cakes back in the days when visiting friends for their birthdays, usually. I had no idea the dessert was Australian and that it was called Lamington.
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When this black and white sponge cake is freshly baked, it has a distinctive yummy aroma of chocolate and coconut. If you ask my childhood memories, the aroma is incomparable to anything else.
How the keto sponge cake came to life
This recipe isn’t trying to imitate Lamington squares. Well, it could happen that in a while I will try and bake keto Lamingtons, too. The Black and White Keto Sponge Cake squares just happen to remind me of my childhood. The aroma does it all! Did you know that smell is the only sense whose pathway doesn’t travel through the brain‘s relay system, called thalamus? Instead, it travels straight to the brain. That is why smells can so quickly bring out seemingly long forgotten memories.
And that, dear reader, is why I am in love with these simple to make black and white squares. On a lazy weekend, I had an urge to bake, so I combined what I had at home at the moment. When done baking and realizing the aroma reminded me of Lamingtons, I decided to melt some more chocolate and sprinkle the squares with shredded coconut. I highly recommend you do the same!
How to make keto sponge cake
The basic procedure is pretty straightforward:
Beat the eggs with sweetener on high speed until they get dense and creamy,
Keep beating on medium-high and slowly add vanilla and nut butter until well incorporated,
Using a rubber spatula, carefully fold in the sifted flour,
Pour into a baking pan and bake at 320°F (160°C) for 20 minutes.
When baking black and white keto sponge cake, first take approximately 2/3 of the batter and bake it for five minutes. In the meantime, incorporate cocoa powder into the remaining 1/3 of batter. Pour the dark batter onto the white (draw in some shapes if you wish) and bake for another 15 minutes. I urge you to top the cake with chocolate cream and shredded coconut when cooled!
This recipe does not take much time, the exception being chocolate cream topping which needs to sit in the fridge for a while. The keto sponge cake itself is very tender and almost heavenly, but I still recommend you enhance it with some creamy topping, so don’t skip the filling. As for the cake itself, fear not making it only white, only black, or play with proportions of each of the two colors. Add some more cocoa powder to the whole batch if you want entirely dark cakes or add the cocoa to a smaller portion of the batch to keep more of the white parts in the cake.
Keto sponge cake rules them all
Anybody just looking for a nice keto sponge cake that will serve as a base for any cake they desire, this might be it. Don’t complicate any further, take those eggs, beat them creamy, add in nut butter, and carefully fold in the sifted flour. In this case, one can use almond flour alone. I like a nice portion of coconut flour in this recipe because it is meant to have some coconut aroma and texture.
Using a stand electric mixer, beat the eggs and salt with the whisk attachment for 1 min on high spped. With the mixer on, gradually add 1/2 cup erythritol and continue beating on high speed a full 8 min. Halfway through, add cream of tartar. It will become thick and fluffy.
After 8 minutes, bring the mixer speed down to medium-high and add vanilla extract , and macadamia butter. Mix until incorporated. Add sifted flours and fold in with rubber spatula just until incorporated. Do not over-mix. Watch for flour possibly sitting at the bottom of the bowl.
Pour approximately 2/3 of the batter into the baking pan and bake for 5 minutes. In the meantime, add cocoa powder to the rest of the batter and mix on medium-high just until well incorporated.
Take the baking pan out of the oven and pour in the cocoa batter in whatever pattern you desire. Bake for another 15 minutes or so. Do not worry if the toothpick, inserted into the center does not come out completely clean (but shouldn't be too sticky, either).
Let the sponge cake cool on a wire rack. When cool, spread the chocolate cream topping on the cake.
Chocolate cream topping
It is recommendable to prepare the topping in advance.
In a medium pot, heat the heavy whipping cream to near the boiling point. Take the pot off the heat. Add pieces of dark chocolate and mix with a spatula until the chocolate melts and dissolves completely. Pour the mixture into a mixing bowl and let it cool completely in the fridge.
Wait for at least an hour for the cream to become cold, so that it can mix well. When completely cold, whip it with a hand electric mixer and use it to top the cake.
Sprinkle with some shredded coconut and enjoy!
I can't stress enough how important it is to have the runny nut butter runny. That is why I love using macadamia butter. You can easily make your own macadamia butter. Almond butter is usually too dense, so you need to mix it with some more dairy butter or coconut oil, heat it up, mix, and make it runny. Cool to room temperature before adding to beaten eggs.
I love the black and white combination, but it is up to you if you wish to have an entirely black cake (in this case add some more cocoa powder to the whole batch) or more of the white (in this case, only mix 1/4 or so of the batter with cocoa powder).
Additionally, you can always choose not to use the chocolate cream topping, but I promise that it takes the keto sponge cake onto a whole another dimension. So does sprinkling it with shredded coconut. 😉
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Nutritional and medical disclaimer
Please note that I am not a nutritional or medical professional. I do not give out any medical advice. I only share my own experience on this blog and encourage you to consult with your doctor before starting any diet or exercise program. The nutritional information provided for my recipes is an estimate. Please calculate nutritional information on your own before relying on them. None of the recipes I post are meant to be used by any specific clinical population. The ingredients in my recipes do not affect my glucose levels or cause any allergic reactions to me. You should use my recipes and shared experience at your discretion. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained on this website.
Recipe developed with love by Tisa, an MSC in Psychology, Ph.D. candidate in Neuroscience, and passionate cook. Determined to sweeten up peoples' lives with lip-smacking recipes. Click to read more about My Sweet Keto team.