Last updated February 1, 2019 by Lisa Richards, CNC

Almond Sponge Cake With Lemon Curd

Almond sponge cake with lemon curd

Can you eat desserts on the Candida diet? Absolutely! With a little inspiration, you can make delicious cakes, bars, and biscuits that contain no added sugar, no gluten, and contain lots of healthy nutrition for your body.

This delicious almond sponge cake is a light but filling dessert that is perfect to share with friends or family. This simple recipe only uses 6 ingredients and can be prepared in just 10 minutes. It has a wonderfully moist texture and a lovely almond flavor.

You’ll also see that I’ve included a tasty lemon curd topping to go with the almond sponge. When I was younger, lemon curd was one of my favorite treats, but this version is much healthier than the one I used to eat as a child! I hope you enjoy it as much as I do. For more tasty meal ideas, don’t forget to check out the desserts section.

4.33 from 89 votes
Almond sponge cake with lemon curd
Almond Sponge Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 1 8-9 inch cake
Calories: 186 kcal
Author: Lisa Richards
  • 5 egg whites
  • 5 egg yolks
  • ½ cup plain yogurt
  • 4 packets of Stevia
  • 1 Tbsp. alcohol free vanilla
  • Zest of one lemon, preferably organic
  • 1 ¾ cups almond flour
  • 3 eggs
  • 3 packets of Stevia
  • 1 tsp. alcohol free vanilla
  • Zest of one lemon, preferably organic
  • ¼ cup coconut oil, melted but not too hot
  • 2 Tbsp. lemon juice
  1. Preheat oven to 350 degrees F (177 degrees C). Brush sides and bottom of a 8 or 9 inch cake pan with coconut or olive oil. Cut a circle of parchment paper to fit the bottom of the cake pan, place in pan, brush with oil, set aside.
  2. In a medium bowl, beat egg whites until stiff peaks form, set aside. In a small bowl whisk egg yolks, yogurt, stevia, alcohol free vanilla and lemon zest, set aside.
  3. In a large bowl, add almond flour, then add egg whites and egg yolk mixture, fold gently to combine. Pour the cake mixture into prepared pan and bake for 20 to 25 minutes, until top of cake springs back when pressed and a toothpick inserted in center of cake comes out clean.
  4. Cool in pan 10 minutes. Run a knife around the edge of the pan to loosen cake. Invert cake to remove from pan and remove parchment paper. Reinvert cake and transfer to a wire rack to cool completely. Using a serrated knife, slice and serve with a spoonful of Lemon Curd.
  1. In a medium sauce pan off heat, whisk together eggs, stevia, alcohol free vanilla and lemon zest. Add melted coconut oil, and whisk to combine. Finally, whisk in lemon juice.
  2. Now place pan over medium heat, whisking constantly, until mixture becomes opaque and just begins to thicken, 1 to 2 minutes. Remove pan from heat and pour curd through a mesh strainer into a bowl.
  3. Cool and serve. The lemon curd can be refrigerated in covered container for 3 to 4 days.

Nutritious, tasty desserts like this are what the Candida diet is all about. If you’re looking for more ideas, check out our Ultimate Candida Diet program. It includes more than 100 tasty recipes for every meal and every stage of the Candida diet.

Filed under: Snacks, Desserts
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  1. Jen says:

    Tip: I definitely suggest that you keep this in the refrigerator after making. Mine went bad 2 days after baking it and leaving it on the counter at a generally average room temp of about 65 degrees. I couldn’t believe there was serious mold growing on it in that short space of time!

    1. catherine todd says:

      Thanks! I always forget how quickly things go bad when there’s no preservatives. I remember this happening with homemade bread. As much as I dislike (and won’t / can’t eat) anything with preservatives, this is a reminder as to why they were added! Now to just find a “natural way” to do this if we don’t have refrigeration!

  2. Helen says:

    I would love to try this, but I’ve just noticed that stevia is mentioned in the cake method but not the ingredient list. How much should I use?

    1. Lisa Richards says:

      Thanks Helen, I just fixed that 🙂

  3. Helen says:

    Fab thanks!

  4. Andrea says:

    Hi! Can I use coconut flour instead of almond flour in the cake mixture???

    1. Lisa Richards says:

      Coconut flour by itself can make the end result dry and flaky. Its best to mix it with another flour if possible!

  5. Cathy says:

    can I use xylitol? Same amount as stevia?

    1. Lisa Richards says:

      Yes, and erythritol is another good option.

  6. Christine says:

    Do you think it would work if I didn’t separate the egg whites and yolks? I’m all about recipes being the least amount of work as possible!

    Thanks in advance!

    1. Lisa Richards says:

      Separating the whites and yolks helps to improve the texture. Highly recommended if you have the time!

  7. Tara says:

    Could something like coconut milk or cream replace the yogurt?

    1. Lisa Richards says:

      Yes you could certainly try it 🙂

    2. Christine says:

      I use 1/2 cup of full fat coconut milk (canned) and it works beautifully in replacement of the yogurt 🙂

      1. Tina says:

        how much do you think 3 packs of stevia is exactly mine comes in a pot of 75 g how much in tablespoons should i use?

  8. Cindy says:

    How many teaspoons of stevia is 4 packets ? I think it’s about 2 tsp. That’s what I have found online. I will try this and see how it tastes. Hopefully it turns out, I am making this for my Mom’s birthday on Monday

  9. Sandra says:

    The curd that I did, didn’t become yellow. It doesn’t look like the one one the picture. The cake is very good, don’t know if I dare to try the curd…

  10. Sandra says:

    5 stars
    Acctually, I just tried it and it was very good!

  11. Luke says:

    4 stars
    I made this cake it was very tasty, but my curd was not thick at all I tried all I could to save it but it was too late. My curd died that day on August 17.

  12. joan Zietlow says:

    If your a person who can’t eat eggs, have you ever made it with the egg substitute from legume water?

    1. Lisa Richards says:

      I haven’t.. Did you try it? How was it?

  13. Debra says:

    4 stars
    There seem to be many different brands of stevia or stevia blends, powdered, granulated, etc. And the packets come in all different sizes. How many grams of stevia, and powdered or granulated?

  14. Amanda says:

    4 stars
    This cake came out great as far as the texture and flavor. Except there’s one key ingredient that is crucial to any baked good….SALT. I unfortunately could not eat more than a slice or two because of this. The curd was a little weird at first, but I couldn’t eat the cake without it. I also used almond extract in place of the vanilla and it was a great flavor combo.

  15. Brigitte says:

    Do you think you could use liquid stevia in place of powdered stevia? Or would it mess with it too much switching consistencies?

    1. Lisa Richards, CNC says:

      Yes, you can!

  16. Sam says:

    I made this cake as directed with some minor changes, I used vanilla bean “caviar” instead of the extract since I couldn’t find any extract without alcohol, and I swapped the stevia for xylitol. I added some sliced almonds to the top before I baked it for a little texture too. It was delicious! Thank you for a great “keeper” recipe!

  17. Mariana López says:

    5 stars
    I just wanted to thank you very much for this amazing recipe!! I made it yesterday for my mother’s birthday and it came out perfect. I used 1 cup of almond flour and 3/4 cups of oat flour, and xilitol to sweeten. And I also covered it with natural coconut cream and put some walnuts and pecans inside. I’m in love with the taste.

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