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PO BOX 5192
Pinewood, VIC 3149, Australia

Nuvia is manufactured and distributed by


April 17, 2018

Many people think that once you give up sugar, you give up fun and food-filled celebrations. This is not the case! Impress your friends with this Baked Chocolate Fudge Cake, it’s gooey and filled with rich chocolate, what more could you want in a dessert. Not only does it look great but it tastes amazing too. When it comes to toppings, fresh berries are a great choice as they are the lowest sugar fruit choice, plus we all know berries and chocolate are a match made in heaven!


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 239.76 (2397.6)
  • Carbs: 8.811 (88.11)
  • Fat: 21.264 (212.64)
  • Protein: 6.774 (67.74)
  • Sugar: 1.402 (14.02)
  • Fibre: 4.115 (41.15)
  • Preparation time: 20 minutes
    Cooking time: 30 minutes
    Serves 10 people


  • Cake
  • 100g dark chocolate, chopped
  • ½ cup coconut oil
  • ¼ cup almond butter
  • ⅓ cup raw cacao powder
  • ⅓ cup Nuvia Sweetener
  • 1 pinch sea salt
  • 2 shots espresso (optional)
  • 4 eggs, whisked

  • Chocolate ganache
  • 150ml coconut cream
  • 50g dark chocolate, chopped

  • To serve
  • Fresh fruit


  • 1. Line a 20cm cake tin with baking paper and preheat the oven to 180℃.
  • 2. In a small saucepan over a low heat, melt chocolate, coconut oil and almond butter until just combined. Remove from the heat and stir in cacao, Nuvia Sweetener, salt and espresso if using. Transfer to a bowl and continue mixing until combined and slightly cooled.
  • 3. Stir in the whisked eggs to combine.
  • 4. Pour mixture into the lined tin and bake in the oven for 25–30 minutes, until surface appears set and a skewer inserted comes out clean.
  • 5. Remove from the oven and leave to cool in the tin before turning out.
  • 6. To make the chocolate ganache, gently heat the coconut cream either in the microwave or on the stove top over a low heat. Transfer to a bowl and stir in the chocolate until melted through. If it is too runny, place in the fridge for 20 minutes until the consistency is thicker.
  • 7. To serve, top cooled cake with chocolate ganache and fresh fruit.

Author : Liv Kaplan

Liv Kaplan is a nutritionist and passionate foodie with a keen eye for all things health and wellness. Located on the shores of Bondi Beach, she knows where to find the best almond milk lattes and is a living example of how good nutrition is an integral part of our overall health. Her recipes focus on mood-boosting and blood sugar balancing goodness and she believes eating well should be easy and effortless, not stressful! If she’s not getting creative in the kitchen, you can find her getting salty in the ocean, getting zen on the yoga mat or picking up fresh produce from the local farmer’s market.

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