Yesterday was Hubby’s and my Mum’s birthday. Each of us charged with something to bring for the family dinner, I was going to make a cake. Originally they wanted an ice cream cake. I pulled out of that at the last minute when the weather turned hot, hot and I couldn’t be bothered messing around with melted and melting ice cream fashioning them into a cake sort of looking thing.

So I baked. At 10pm Saturday night to avoid the heat.

The recipe I used called for almost two cups of sugar. Hmmm, not going to happen but lucky for me I had on hand a rather massive stash of Nativa items I had been sent to review. Thanks guys! So with a few recipe tweaks I was on my way. I always allow more liquid when working with glucose based sweeteners – David Gillespie told me so.

Do you know I don’t own a single round cake pan? Weird, right? So we ended up with two slabs of chocolate cake all set to be iced {which was a bit of a mission itself some Sunday afternoon and the barometer read over 35 degrees. But in the end I was done. My love and my mother dearest had cake for their birthday. And I had a Natvia recipe to share with you all.

And cake for breakfast, just quietly.

Win/win right?

Chocolate Cake of Awesome.

You’ll need:

225g Natvia – stevia natural sweetener {or caster sugar, but why would ya}

250g Softened Unsalted Butter

4 Eggs – lightly beaten {use 3 if using sugar}

175ml Milk {use 125ml if using sugar}

1 tsp Vanilla Extract

4 tbsp Dark Cocoa Powder

70g Ground Almond Meal

150g Self Raising Flour


Preheat the oven to 180 degrees.

Grease and line a 23cm tin.

Beat the butter and the natvia.

Add the lightly beaten eggs, milk and vanilla and combine.

Fold in the dark cocoa, almond meal and flour.

Add to tin.

Bake for 40-50 minutes. 

Thank you Natvia. Hubby really is more excited than he looks.

Visit Natvia’s The Sweeter Life club for more recipes.

Skimlinks Test
%d bloggers like this: