You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
For the cake:
1/2 Cup Coconut Oil
3/4 Cup Natvia
1 tbsp Vanilla Extract
1 Cup Almond Flour
1/2 Cup Cocoa Powder
1 tsp Baking Powder
Pinch of salt
1 1/2 Cup Frozen Raspberries
1 tbsp water
1 tbsp Natvia
For the icing:
1/3 Sugar Free Dark Chocolate
2 tbsp Natvia
- Place frozen raspberries in a saucepan and heat it with water. When they melt and start to break down, add the 1 tbsp of Natvia and stir. Once mixture has thickened, remove from the heat and let cool.
- Mix the coconut oil and 3/4 cup Natvia and begin beating mixture in seperate bowl.
- Add one egg and beat until fluffy. Also sprinkle just a touch of flour to avoid splitting if desired.
- Add second egg and continue beating.
- Add third egg and also continue beating.
- Add vanilla extract and continue to beat mixture.
- Add 1 Cup Almond Flour, 1/2 Cup Cocoa Powder, 1 tsp baking powder and a pinch of salt.
- Stir mixture until evenly combined.
- Add Raspberry mixture to cake mixture and stir.
- Spread combined mixture into a cake tin and level out spaces by raising and dropping the cake tin a few times gently.
- Bake in oven for 30 - 35min at 220°C
- Melt 1/3 Cup Dark Chocolate
- Combine with 300ml Cream
- Add 2 tbsp Natvia
- Stir and combine - and spread over finished cake.
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