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Classic Coffee Cake

A classic coffee cake recipe with a sugar-free twist and diabetic friendly!

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Serves: 8

Prep Time: 5 minutes

Cooking Time: 25 minutes


190 g 1 cup Natvia

320 g 2 cup wholemeal self-raising flour

240 g 2 cup almond meal

180 g butter, melted

250 g 1 cup milk

2 tablespoon instant coffee

250 g Mascarpone

sugar-free chocolate

coffee beans


  1. Preheat oven to 180C
  2. Combine Natvia, flour, almond meal, melted butter, milk and instant coffee in a bowl. Whisk together until thoroughly combined.
  3. Pour half the batter into a greased and lined 20cm cake tin. Bake for 20-25 minutes until a skewer inserted comes out clean. Stand for 5 minutes and remove from the tin onto a wire rack to cool. Repeat with the remaining batter.
  4. Once the cakes are cooled, sandwich them together with ½ the mascarpone. Top the cake with the remaining mascarpone and sprinkle over the chocolate and coffee beans
Carbs Pro Fats Energy KJ Calories Serving size
18.6g 7.6g 22.3g 1300 310 100g

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