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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
Metric | Imperial Measurement Conversions

INGREDIENTS

1 cup Natvia

2 cup wholemeal self-raising flour

2 cup almond meal

180g butter, melted

1 cup milk

2-3 tbs instant coffee

250g Mascarpone

sugar-free chocolate

coffee beans

METHOD

  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
  • Nutritional Info

    No nutritional info supplied

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