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Proudly Australian

Coffee Sponge Cake

This delicious Coffee Sponge Cake is not just delicious but also diabetic-friendly. Bake up a storm and enjoy this beautiful sponge!   Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

Serves: 8

Prep: 5 minutes

Cook: 25 minutes


190 g Natvia (1 Cup)

320 g Wholemeal raising flour (2 Cup)

240 g Almond meal (2 Cup)

180 g butter, melted

250 cup Milk (1 Cup)

2-3 Tbs instant coffee

250 g Marscapone

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
24g 6.6g 11g 1057 252 75g

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