Jane Wrigglesworth bakes a delicious, rich chocolate cake without sugar. 

Ready in: 45 minutes
Makes: a small cake in a 15cm round tin

INGREDIENTS

¼ cup cacao powder
(or unsweetened cocoa powder)
⅛ cup all-purpose flour
¼ cup mesquite powder
1½ tsp baking powder
½ tsp ground cinnamon
½ tsp raw green stevia powder
pinch of salt
3 eggs
¼ cup milk
¼ cup olive oil
1 tsp vanilla extract

METHOD

Preheat the oven to 160°C. Combine the cocoa, flour, mesquite powder, baking powder, cinnamon, stevia and salt, and mix. Add the eggs, milk, olive oil and vanilla.

Mix well until smooth and combined. Spoon batter into a 15cm round baking tin lined with baking paper. Bake for 30-35 minutes or until a skewer pushed into the centre of the cake comes out clean.

Chocolate Buttercream Icing

INGREDIENTS

75g butter, softened (slightly runny)
¼ cup mesquite powder
2 pinches white stevia extract (you can use raw green stevia but I find the white stevia tastes better in this)
¼ cup cream
3 tbsp cacao powder
(or unsweetened cocoa powder)
2 tbsp cream cheese
1 tsp vanilla extract

METHOD

Cream butter and mesquite powder until smooth and creamy. Add remaining ingredients and mix until smooth and creamy.

MORE STEVIA RECIPES

2 apple stevia recipes: Apple cake and apple crumble

Recipe: Gluten-Free, Dairy-Free Blueberry & Chia Seed Christmas Tart

How to substitute stevia in baking and preserves

How to grow your own stevia in your New Zealand garden

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