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!
100g unsalted butter
2/3 cup Natvia
1 1/4 cup self raising flour
1/2 cup milk
1/2 tsp vanilla extract
2 cups Natvia icing mix
2 tbsp dark cocoa
10g unsalted butter
100ml espresso coffee
1 cup dessicated coconut
- Preheat oven to 160C or 180C fan forced. Grease and line a square baking pan with baking paper.
- Combine the cake ingredients together, mix with electric beater until well combined and creamy.
- Transfer to the baking pan and bake for 20-25 minutes or until skewer comes out clean. Cool on wire rack
- Cut evenly into 5-6cm pieces, depending on the size of baking pan used.
- For the mocha coating, combine Natvia icing mix and unsweetened dark cocoa.
- Prepare 100ml espresso coffee and mix into the dry ingredients, add hot water if necessary.
- Dip the cake into mocha coating, and roll in desiccated coconut.
- Serve with hot coco or coffee, or with cream and jam.
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