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Decadent, rich, and ready for a celebration! This Signature Chocolate Cake made with our Zero Added Sugar Natvia Baking Choc is the ultimate showstopper.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 12
  • Prep: 10 minutes
  • Cook/Chill: 1 hour
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    18.2g 3.8g 19.6g 1180kj 282 125g

    Nutritional Information Tips/tricks

    • Top with fresh raspberries, pomegranate or blueberries for colour and texture
    • Nutritional information is per slice with no grated chocolate

     

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Decadent, rich, and ready for a celebration! This Signature Chocolate Cake made with our Zero Added Sugar Natvia Baking Choc is the ultimate showstopper.

Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.

  • Serves: 12
  • Prep: 10 minutes
  • Cook/Chill: 1 hour
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 250 g 100% Natural Natvia Sweetener
  • 250 g Gluten Free Plain Flour
  • 50 g Cacao
  • 2 Eggs
  • 1.5 teaspoons Bicarbonate of Soda
  • 1.5 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 80 mls Canola Oil (1/3 cup)
  • 250 mls Milk (1 cup)
  • 2 teaspoons Vanilla Essence
  • 1 tablespoon Instant Coffee Powder
  • 250 mls Boiling Water (1 cup)
  • 100 g Natvia Baking Choc, melted
  • 2 tablespoons Cacao
  • 125 g Unsalted Butter, softened
  • 198 g Natvia, blitzed to fine consistency (1 cup)
  • 1 teaspoon Vanilla Essence
  • 50 g Navtia Sugar Free Dark Chocolate, grated (optional)

METHOD

  1. Preheat oven to 180C and line 25cm round cake tin.
  2. Whisk eggs and Natvia together in a bowl. Add the remaining ingredients except the coffee and water.
  3. In a cup combine the coffee and hot water. Stir so the coffee dissolves.
  4. Add the coffee to the cake batter and mix to combine.
  5. Pour the batter in to the lined cake tin and bake for 1 hour or until a skewer is inserted comes out clean.
  6. Once cooked leave in the tin for 10 minutes before transferring to a wire rack to cool completely.
  7. To make the icing, cream the butter, vanilla and blitzed Natvia together. Add the melted choc and cacao and continue to mix until fluffy.
  8. Once the cake has cooled, spread over the icing and top with the grated chocolate.

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  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    18.2g 3.8g 19.6g 1180kj 282 125g

    Nutritional Information Tips/tricks

    • Top with fresh raspberries, pomegranate or blueberries for colour and texture
    • Nutritional information is per slice with no grated chocolate

     

  • Tags

  • Reviews

    Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

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