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7 Sponge Cake Recipes To Enjoy Alongside Your Favorite Lifeboost Brew 

We all know there’s nothing like a fresh cup of coffee. Whether enjoying a cup with friends or in quiet morning solitude, those flavors and aromas make sipping on a cup of joe a blissful experience.


So, what would make such sipping even better? 


How about adding the aroma of a freshly baked sponge cake?


Or, how about grabbing a piece, a plate, and a fork and adding the flavor of a decadent slice of said cake to this already blissful experience? 

Enjoying a slice of cake alongside a cup of coffee just seems to make the whole world seem right, doesn’t it?


And, you can make your world seem right all week long with these 7 delicious sponge cake recipes to enhance your coffee sipping experience!

Midnight Cafe Mocha

Ingredients

  • 2 cups all purpose flour

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • 1 ½ cups sugar, divided

  • ½ cup vegetable oil

  • 6 large eggs, separated

  • 3 tablespoons shaved dark chocolate

  • 2 tablespoons instant espresso powder

  • ¾ cup freshly brewed Lifeboost Espresso Coffee, cooled

  • 1 teaspoon pure vanilla extract

    • Instructions

  • Preheat oven to 325 degrees fahrenheit.

  • In a large bowl, whisk together flour, baking powder, salt, and 1 cup sugar.

  • Make a well in the center of the flour mixture, and add oil, egg yolks, dark chocolate, espresso powder, brewed espresso, and vanilla extract.

  • Whisk batter until smooth.

  • With an electric mixer, mix egg whites on high speed until soft peaks form. 

  • Scoop 1-2 cups of the egg whites into the cake batter. By hand, incorporate them into the batter with a whisk just to loosen it up a bit (be careful not to over-mix). 

  • Using a rubber spatula, gently fold in the remainder of the egg whites until no white streaks remain in the batter. 

  • Pour into an ungreased 10 inch footed angel food cake pan with a removable bottom. 

  • Bake until a cake tester inserted into the center of the cake comes out clean. (Approximately 55-60 minutes)

  • Remove from the oven, and invert cake onto a baking sheet and let cool completely. 

  • Run a sharp knife around the edges to release the cake from the pan.

    • For your health:

    If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Use almond flour instead of all purpose flour

  • Substitute coconut sugar for white granulated sugar

  • Use avocado oil in place of vegetable oil

  • Choose an unsweetened dark chocolate for baking

  • Make your own instant espresso powder by using your preferred coffee grinder to grind your Lifeboost Espresso Coffee into a fine powder. You can then pour this powder into a sieve to strain out any large pieces that remain. Grind this portion again to achieve a truly fine powder for your finished product.

    • Paleo Purest

    Ingredients

    • ½ cup coconut palm sugar
    • 2 tablespoons tapioca starch/flour
    • 3 egg whites (at room temperature)
    • ¼ teaspoon cream of tartar
    • 1 egg, plus 4 egg yolks (at room temperature)
    • 1 ½ cups blanched, finely ground almond flour
    • ¼ teaspoon kosher salt
    • ½ teaspoon baking soda
    • 1 teaspoon pure vanilla extract
    • Coconut whipped cream and berries for serving 


    Instructions

  • Preheat oven to 325 degrees fahrenheit.
  • Generously grease a round 9 inch cake pan and set aside. 
  • In a food processor or blender, pulse or blend the coconut palm sugar and tapioca starch until the sugar is finely ground and set aside. 
  • In a large, clean bowl, whip egg whites until frothy. Add cream of tartar and whip until stiff, but not dry peaks form. Set aside. 
  • In a large bowl, whisk almond flour, ground coconut sugar, salt, and baking soda to combine. 
  • Make a well in the center of dry mixture and add egg and egg yolk mixture and vanilla. 
  • Beat until smooth and fully combined. (The mixture will be thick.)
  • Add ½ of the whipped egg whites to the batter and mix until fully combined. 
  • Add remaining whipped egg whites with a spatula. Gently fold them into the batter. Be sure not to deflate them. The batter should be smooth and light. 
  • Pour into the prepared cake pan and smooth the top with a spatula.
  • Smack the pan on the counter once or twice to break any large air bubbles in the batter.
  • Place on the center rack of the preheated oven and bake for 20-22 minutes, or until the cake is set in the center and an inserted toothpick or knife comes out clean (or with only a few moist crumbs). 
  • Allow the cake to cool in the pan for 10 minutes then turn out onto a wire rack to cool completely. 
  • Top with coconut whipped cream and berries and serve immediately

    • For your health:

    With this one, you’re already “good to go!” 


    Vanellope Von Sponge Cake

    Ingredients

    • 1 ½ cups all purpose flour
    • 1 cup plain yogurt
    • ¾ cup granulated sugar
    • ½ teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ cup olive oil
    • 1 teaspoon pure vanilla extract

    Instructions

  • Preheat oven to 350 degrees fahrenheit.
  • Grease and flour a 9 inch cake pan, line with parchment paper, and set aside.
  • Sift flour into a large mixing bowl and set aside. 
  • Add yogurt and sugar to a separate, large bowl and whisk until smooth. 
  • Add baking soda and baking powder and mix well.
  • Let sit for 5 minutes. As the baking soda starts to react with the yogurt, you should begin to see bubbles forming on the surface of the mixture. 
  • Add oil and vanilla and mix well. 
  • Add flour mixture to batter and mix well with a wire whisk or spatula. 
  • Mix until smooth and no remaining flour is visible. 
  • Pour batter into greased cake pan and bake for 35-40 minutes or until the top looks golden brown. 
  • Remove pan from oven and insert toothpick into the center of the cake. If it comes out clean, it is done. 
  • Let cool for 15-20 minutes, then run a knife along the inside of the pan to loosen the cake. Place on a cooling rack. Invert the pan and rack together to remove the cake from the pan. 
  • Gently pull off parchment paper. 
  • Garnish with chocolate syrup if desired

    • For your health:

    If you would like to make a healthier version of this recipe, consider substituting the following ingredients. 


  • Use almond flour instead of all purpose flour.

  • Substitute coconut sugar for white granulated sugar.

  • Be sure to use an aluminum free baking powder.

    • Coffee Confection

    Ingredients

    For the cake:

    • 3 tablespoons instant coffee powder
    • 1 ¼ cup plain flour 1 cup + 1 tablespoon soft light brown sugar
    • 1 cup butter, softened
    • 4 medium eggs
    • 2 teaspoons milk
    • ⅛ teaspoon salt


    For the icing:

    • ¾ cup + 2 tablespoons butter, softened
    • 2 ¾ cup icing sugar
    • ¼ teaspoon pure vanilla extract
    • 8 teaspoons instant coffee powder
    • 4 teaspoons boiling water
    • A splash of milk

    Instructions

    For the cake:

  • Preheat oven to 325 degrees fahrenheit.

  • Line 2 round 8 inch cake pans with parchment paper and set aside. 

  • Combine all cake ingredients into a large bowl and beat with an electric mixer on low speed until combined. 

  • Split the mixture evenly between the two prepared pans and bake for 30 minutes or until a toothpick or knife inserted into the center comes out clean. 

  • Leave in tins to cool for 10 minutes, then remove and place on a wire rack to finish cooling. 


    • For the icing:

  • Mix together instant coffee powder and boiling water. Set aside to cool. 

  • In a large bowl beat butter and vanilla on low speed until soft. 

  • Add icing sugar to butter and vanilla and continue beating on low speed until soft and smooth. 

  • Gradually add in coffee mixture 1 teaspoon at a time, fully combining before adding each additional teaspoon. The finished product should be soft enough to spread. If it is too firm, slowly add milk until desired consistency. 

  • Place the bottom layer of cake on a serving dish. Spread ⅓ of icing onto cake and spread. Add the top layer of cake and spread another ⅓ of the icing onto the top of the cake. Spread the remaining ⅓ of the icing around the sides of the cake. Any leftover icing can be decoratively piped onto the cake.

    • For your health:

    If you would like to make a healthier version of this recipe, consider substituting the following ingredients: 


  • Make your own instant espresso powder by using your preferred coffee grinder to grind your Lifeboost Espresso Coffee into a fine powder. You can then pour this powder into a sieve to strain out any large pieces that remain. Grind this portion again to achieve a truly fine powder for your finished product (you can do this for both the cake and again for the icing).

  • Use almond flour in place of plain flour.

  • Replace light brown sugar with coconut sugar.

  • Use grass fed butter (for the cake and the icing).

  • Substitute almond milk for dairy milk (in both the cake and the icing). 

  • Substitute Paleo powdered sugar for icing sugar (see recipe below). 

    • Paleo powdered sugar:

  • 1 cup coconut sugar
  • 2 teaspoons tapioca flour


    • Add both ingredients to a blender. Blend on low to start and gradually increase to high speed. Blend for 30-60 seconds or until mixture is a fluffy, powdery consistency (like powdered sugar) and is light brown in color. Let mixture settle in the blender for roughly 30 seconds before removing the top. Store in an airtight container at room temperature


    Keto Krave Cake

    Ingredients

  • 1 cup ricotta
  • ⅓ cup erythritol
  • 3 eggs
  • 7 tablespoons butter, melted
  • ¾ cup almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt

    • Instructions

  • Preheat oven to 340 degrees fahrenheit.

  • Beat together ricotta and erythritol. While mixing, add in eggs one at a time. 

  • Add melted butter, almond flour, baking powder and salt and mix.

  • Pour batter into an 8x8 baking dish lined with parchment paper. 

  • Bake 30-40 minutes or until a toothpick or knife inserted into the center comes out clean.

  • Cake will be dense.

    • For your health:

    With this one, once again you’re “good to go!”

    Pumpkin Perfection

    Ingredients

  • 1 cup cake flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3 eggs
  • 1 cup sugar
  • ½ cup canned pumpkin
  • 1 teaspoon pure vanilla extract

    • Instructions

  • Preheat oven to 375 degrees fahrenheit. 

  • Line an 8 inch square pan with parchment paper.

  • Whisk together flour, cinnamon, and baking soda and set aside. 

  • In a large bow, beat together sugar and eggs at high speed until they reach a “ribbon stage” (when you lift the beater out of the mixture, the ingredients will form a ribbon that will hold its shape for a few seconds).

  • Fold pumpkin into the egg mixture, then add mixture of dry ingredients, and gently mix together. 

  • Pour batter into prepared pan and bake for 25-30 minutes or until lightly brown and an inserted knife or toothpick comes out clean. 

  • Remove from the oven and cool on a wire rack.

    • For your health: 

    If you would like to make a healthier version of this recipe, consider substituting the following ingredients.


  • Use a homemade cake flour (see recipe below).
  • Substitute coconut sugar for white sugar.

    • Homemade Cake Flour

  • 1 tablespoon arrowroot powder
  • 1 cup oat flour


    • Whisk ingredients together in a large bowl. Store in an airtight container at room temperature until needed.



    Nuts For Coffee

    Ingredients

    For the cake:

  • 1 tablespoon instant coffee granules

  • 1 cup boiling water

  • 2 cups sifted, all purpose flour

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 6 eggs, separated

  • ½ teaspoon cream of tartar

  • 2 cups granulated sugar, divided

  • 1 teaspoon pure vanilla extract

  • 1 cup finely chopped pecans


    • For the icing:

  • 2 tablespoons butter, softened

  • 2 cups powdered sugar

  • 1 ½ teaspoons instant coffee granules

  • ¼ teaspoon salt

  • 2-3 tablespoons milk



    • Instructions

    Cake:

  • Preheat oven to 350 degrees fahrenheit.

  • In a small bowl, dissolved instant coffee in boiling water and set aside to cool. 

  • In a medium bowl, sift together flour, baking powder and salt. 

  • IIn a large bowl, beat egg whites and cream of tartar until soft peaks form. Add ½ cup of the sugar to the egg whites a little at a time, continuing to beat until firm, glossy peaks form. Set aside. 

  • In another large bowl, beat yolks until smooth, then gradually add 1 ½ cups sugar and 1 teaspoon vanilla. Beat at high speed for roughly 5 minutes or until thick and lemon-colored. 

  • Add the dry ingredients alternately with the cold coffee to the egg yolk mixture. Be sure to begin and end with the dry ingredients. 

  • Blend thoroughly. Fold in nuts. Gently fold in the beaten egg whites until evenly blended. 

  • Pour into an ungreased 10 inch tube pan and bake 60-70 minutes or until done. 

  • When finished baking, immediately invert the pan and set the hole in the middle atop a heat proof funnel or bottle to let it cool upside down to protect cake from sinking. 

  • Cool completely. 


    • Icing: 

  • Cream butter, then add powdered sugar, instant coffee, and salt and mix well. 

  • Gradually add milk until icing is spreading consistency. 

  • Frost cooled cake.

    • For your health: 

    If you would like to make a healthier version of this recipe, consider substituting the following ingredients:


  • Make your own instant espresso powder by using your preferred coffee grinder to grind your Lifeboost Espresso Coffee into a fine powder. You can then pour this powder into a sieve to strain out any large pieces that remain. Grind this portion again to achieve a truly fine powder for your finished product (you can do this for both the cake and the icing). 

  • Substitute almond flour for the all purpose flour. 

  • Replace granulated sugar with coconut sugar.

  • Use grass fed butter.

  • Use homemade powdered sugar recipe (see below).

  • Use almond milk in place of dairy milk.

    • 2 Ingredient Vegan Chocolate Syrup 

  • 1 cup coconut sugar

  • 2 teaspoons tapioca flour


    • Add both ingredients to a blender. Blend on low to start and gradually increase to high speed. Blend for 30-60 seconds or until mixture is a fluffy, powdery consistency (like powdered sugar) and is light brown in color. Let mixture settle in the blender for roughly 30 seconds before removing the top. Store in an airtight container at room temperature.

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    References:


    https://www.orderisda.org/culture/our-recipes/italian-dessert-recipe-espresso-dark-chocolate-sponge-cake/


    https://glutenfreeonashoestring.com/almond-flour-cake/


    https://foodviva.com/dessert-recipes/eggless-vanilla-sponge-cake/


    https://charlotteslivelykitchen.com/coffee-cake/


    https://joyfoodsunshine.com/paleo-powdered-sugar/

     

    https://www.fatforweightloss.com.au/keto-sponge-cake/


    https://jamiegeller.com/recipes/pumpkin-sponge-cake/


    http://www.naturalsweetrecipes.com/healthy-cake-flour-substitute/


    https://newengland.com/today/food/desserts/cakes-frostings/coffee-sponge-cake-2/


    MEDICAL DISCLAIMER
    This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Charles Livingston nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.