Healthy Sponge Cake Recipe – No Oil, No Butter, Just Fluffy Goodness
If you’ve ever wanted to bake a cake that’s light, fluffy, and won’t blow your calorie budget — this is it. My healthy sponge cake recipe uses no oil, no butter, and just four simple ingredients you probably already have in your kitchen.
It’s the ultimate base for low-calorie cakes like my coconut cake or piña colada cake (linked below!). Whether you’re baking for a celebration or just want a light dessert with your afternoon coffee, this is your new go-to sponge.
✅ Why This Healthy Sponge Cake Is a Winner
- No oil or butter – great for anyone reducing fat or calories
- Low in sugar – just ⅓ cup for the whole cake
- Super fluffy and moist – no one will guess it’s “healthified”
- Versatile – top it, layer it, or roll it into your favorite dessert
📝 Ingredients You’ll Need
- 4 large eggs
- ⅓ cup sugar (70g)
- ½ cup all-purpose flour (60g)
- ½ tsp baking powder
- ½ tsp vanilla extract
That’s it!
👩🍳 How to Make This Fluffy Sponge Cake
- Preheat your oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
- Beat the eggs in a Kitchen Aid stand mixer on high until they double in size and become pale, foamy, and fluffy (about 5–7 minutes). Add vanilla while mixing.
- Mix dry ingredients: Combine flour and baking powder in a small bowl.
- Fold in the flour mixture slowly using a spatula, a little at a time. Be gentle — this keeps the cake airy!
- Pour into the pan, smooth the top, and give it a light tap on the counter to release air bubbles.
- Bake for 30 minutes or until the top is golden and a toothpick comes out clean.
- Let cool slightly before removing from the pan.
🍰 How to Use This Sponge Cake Base
Once baked, this sponge is ready to be transformed! I’ve used it to make:
Both are packed with flavor, lower in calories than store-bought versions, and super easy to make.
🧁 Tips for a Perfect Fluffy Cake
- Don’t skip the sifting — it helps with even distribution and keeps it light.
- Fold gently! You don’t want to lose all that beautiful air from the whipped eggs.
- Use room temperature eggs for better volume.
- Let the cake cool before slicing or decorating.
❤️ Why You’ll Love This Cake
This isn’t your average sponge cake. It’s light enough for everyday and versatile enough for special occasions. The best part? No butter, no oil — just simple ingredients that still deliver amazing texture and taste.
📌 Save & Share
If you try this recipe, don’t forget to share it on Pinterest or Instagram and tag @_myfavoritefword — I love seeing your healthy bakes!
Healthy Sponge Cake (No Oil, No Butter)
Ingredients
- 4 large eggs
- ⅓ cup 70g sugar
- ½ cup 60g all-purpose flour
- ½ tsp baking powder
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
- In a stand mixer, beat 4 large eggs on high speed until they double in size and become fluffy and pale in color (about 5–7 minutes).
- Add the vanilla extract while mixing.
- In a separate bowl, mix the flour and baking powder. Sift the mixture to ensure a smooth texture.
- Gently fold the flour mixture into the whipped eggs in small batches, being careful not to deflate the batter.
- Pour the batter into the prepared pan and smooth the top.
- Tap the pan gently on the counter to release air bubbles.
- Bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool slightly before removing from the pan.
Notes
- Use room temperature eggs for best volume.
- This sponge cake is a great base for healthier layered desserts.
- For an extra light version, you can reduce the sugar slightly or use a sugar substitute.
MORE LOW CALORIE DESSERT IDEAS:
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