sweetener free good fat cake

Sweetener Free Good Fat Cake Recipe.

To say that we are obsessed with this Sweetener Free Good Fat Cake is the understatement of the year. We are completely, utterly, 100% in LOVE with our Sweetener Free Good Fat Cake. If you follow us on Instagram you’ll see it pop up at least once a week: breakfast, lunch, dinner and everything in between. The reason we love it so much is that it’s seriously full of so many amazing ingredients that actually nourish your body!

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Coconut, cacao, walnuts, vanilla and salt: BOOM! That’s it! We call it our Good Fat Cake because it really is full of a lotta good fats… all that coconut, all those walnuts! Man, the fat is doing GOOOOOD things to our brains! You can read all about FAT and why we NEED to eat it… yes, not why we should be eating it but why we NEED to eat the fat… because fat is where it’s at!

Alright, enough of that! It’s time to get this Sweetener Free Good Fat Cake whizzed up and in to the freezer so you can enjoy it yourself and quit drooling all over the keyboard!

We would LOVE to hear if you like this cake as much as we do… leave us a comment on this blog post!

Always merrymaking,

Emma + Carla

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p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!

Get merry app

sweetener free good fat cake
Serves 12
Prep Time
1 hr 30 min
Total Time
1 hr 30 min
Prep Time
1 hr 30 min
Total Time
1 hr 30 min
stuff you need
    for the base
    1. 2 cups walnuts
    2. 1/2 cup unsweetened shredded coconut
    3. 1/4 cup raw cacao powder
    4. 2 tbs. ghee or coconut oil
    5. 1 tsp. 100% vanilla extract
    6. pinch of salt
    for the filling
    1. 1 1/2 cups unsweetened dessicated coconut
    2. 1 1/2 cups coconut milk
    3. 2/3 cup ghee or coconut oil
    4. 2/3 cup raw cacao powder
    5. 2 tsp. 100% vanilla extract
    6. pinch of salt
    now what
    1. Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
    2. Start with the base
    3. Place all of the base ingredients in to your food processor.
    4. Whiz these ingredients until a smooth paste forms.
    5. Press the base in to the cake tin, making sure you press it out evenly, covering the entire base.
    6. Place in to the freezer.
    7. Now for the filling.
    8. Place all the filling ingredients in to the food processor and whiz until completely smooth, this will take around 5 minutes.
    9. Take the base out of the freezer and pour the filling on top of the base.
    10. Shake the tin to even out the top and place the cake in to the fridge for around 1 1/2 hours or until set.
    11. Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
    12. Cut in to slices and store any left overs in an airtight container in the fridge or freezer.
    Merrymaker tip
    1. Serve this cake with crunchy cacao nibs! Mmm!
    Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

    Comments 56

    1. Hi! This looks delicious! I can’t do walnuts so what type of nuts would you use as a substitute? Also wondering whether I could flavour this with coffee … Hubby misses one of his fav desserts – coffee mascarpone torte but I reckon this will be a winner, especially with some added coffee?? Thanks!

    2. Post

      Hi Lisa! You can use a soft nut like macadamias or cashews for the base! We’ve made it with macadamias before and it was so yum! AND guess what?! We’ve also added coffee beans to the filling before! Just add a 1/4 cup – you will LOVE It (and hopefully hubby too!). e + c

    3. wouls this be ok to store in snap lock bags once sliced? Or is containers the way to go?

    4. Post

      Hi Catherine! We’d suggest you slice and then store in a large container as that’s what we do! BUT we can’t see why zip lock bags wouldn’t work?! 🙂

    5. Hi,
      I’m just making this cake. I’ve been whiz zing the filling for more than 10 minutes now and it’s not smooth yet 🙁 Is the dessicated coconut supposed to completely dissolve? I thinks it’s time for a new food processor…

    6. Post

      Hi Amy! Oh no! Sounds like you might need a little more liquid (due to coconut milk differences, sometimes they’re more set than other times!). So! Add a bit more coconut milk or coconut oil and it should smooth right up! We definitely find that using a high power thermomix of vitamix does work wonders with these raw cakes! 🙂 Hope it still tasted deeeeelish! e + c

    7. Love it girlies! Especially because there’s no starch or sugar in the whole thing! When I get to Full GAPS (I’m on the GAPS diet and only up to stage 4) I think this beauty will be in my future nom noms xxxxx

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    9. Hello,

      Emma and Carla

      This cake was absolutely delicious! Thank you so much for the recipe.


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    11. Hi Ladies… heaven..a recipe with no dates and no sweetener !!!
      keep them coming 🙂
      if ever you are looking for idea….key lime pie… or coconut cream pie…just saying..!!


    12. This cacao slice is then bomb! The base reminds me of a walnutty afghan biscuit thing I used to make and the cacao cream is so delicious! I used coconut cream which made this layer so light and creamy I couldn’t believe it. This slice really doesn’t need any sweetener which is a big plus for me and my blood sugar levels! I really do love all these healthy raw cakes and slices that are around and make them all the time, but being a type 1 diabetic I find the dates and syrup sweeteners are just too much sometimes. So thank you for this recipe, I’m just buzzing with energy from all this amazing cacao =D

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    16. Hey Girls! I am just wondering if you could use almonds and mixed nuts for the base as I have a lot of them to use up? Thanks.

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    18. Can u use rice bran oil instead of coconut oil ? My husband is a diabetic have u got a good baking cakes loaves biscuit book thanks.

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    20. Can’t wait to make this! Will do it this weekend. 🙂

      Love the recipes with no sweeteners and especially no dates! I see such great looking recipes and then read the details and dates dates dates… Love that yours aren’t full of them.

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    22. It’s in the fridge now… hoping it works. My food processor wasn’t up to the job so I moved the mixture to the blender (Optimum) but it was getting really warm so I just hope I haven’t ‘cooked’ it and ruined it!

    23. Pingback: NEW Blissful Yoga Flow | Food At Gaia Retreat & Spa

    24. Omg this looks soooo good. I’m on a low carb high fat diet so it would be perfect, except I really hate coconut haha.
      So I’ve got deodorized coconut oil so that ps fine but is there a way to replace the coconut in the base and filling? I’ve got coconut flour and almond flour, could this do maybe?
      Thank you, just discovering your site from Instagram (@__dannie__)

    25. Post

      Hi Dannie! Oh no! You don’t like coconut?! 🙁 Darn it! You could try making it with nuts like our other raw cakes! But it’s the coconut that makes it so amazing! SOOOO glad you’ve found us! YAY! 🙂 Hopefully you see something else you like that you can make! 🙂 So glad to have you part of our community! e + c

    26. Hi girls was really looking forward to this as I have been on the hunt for some desserts without sweetner in them. I have been sugar free for 18 months, but this was way to bitter for me, I don’t know if it was the walnuts and the amount of Cocao but I have a container full in the freezer now so will cut through the bitterness with frozen berries and some kefir so it doesn’t go to waste. Looking forward to seeing what else you come up with, I think its great that you are working on recipes like these for those who are looking to avoid sugar all together a big Thank you xo

    27. Post

      Hi Kathleen! Hmm! Maybe try a little less cacao next time! It definitely IS a bitter cake due to the cacao (we love cacao hehe!). Try the pumpkin brownie we just posted! Think you will LOVE it! e + c

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      Hi Holly! Dessicated is just a little bit finer 🙂 🙂 So if you’re swapping shredded to dessicated you need a little less… if you’re swapping dessicated to shredded,then you need a little more 🙂 🙂

    31. Hi Girls, thanks for the recipe. Cake worked out well and tastes great. I had it with some coconut yoghurt. Only thing is mine fell apart abit when slicing it. Did you have this issue? Thanks for your book too. Loving it!

    32. Post

      Hi Melinda! Yay! Glad you loved it! It may have needed to thaw out a little longer? 🙂 🙂 e + c soooo glad you love the book, that makes us SO happy!

    33. I was really really excited to try this recipe looked so yummy but I was unfortunately really disappointed. (Id say more because of personal preference) The cake was super super bitter and I can hardly get through a slice before I start to feel a bit sick from how bitter tasting it is. maybe its the cacao? I might start on a few of your less healthy but more sweet recipes and work my way up. Im so devastated it didn’t work for me, i’m a struggling-with-money student and I spent a lot more money than I thought gathering the ingredients and now a lot of its probably going to go to waste 🙁 Hopefully a different recipe will work better for me 🙂

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    36. this looks amazing and i can’t wait to try it! i’ve been looking for ways to get my fats up 🙂
      do you use the coconut milk in the can, or the one in the carton for this recipe? do you think i could put some dark chocolate in the filling too?

    37. Post

      Hi Kayla! We use canned coconut milk 🙂 Oh! Dark choccy?! YUM! You could do that… just make sure to check for any nasties in the choccy! Loving earth is a brand we love because it uses good sweeteners… 🙂 let us know how it goes! e + c

    38. Yum! Made it today and just had my first slice, yes, quite bitter but I like that and I only had a little slice and feel full 🙂

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      Hey Sarah! Glad you liked it! Yes, it certainly a bitter cake and not for the super sweet teeth people out there! Yes, super filling and full of good stuff! YAY!

    40. Hi Girls

      Looking to make this for Christmas as a replacement for my Nans famous Chocolate Walnut Torte.

      Would adding a couple of drops of liquid vanilla stevia take the edge off the bitterness?

      Thanks 🙂

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      Hi Bridget! It definitely would help with the bitterness. But it’s still gonna be bitter hehe.If you’re a little worried we could recommend these recipes:


      Have a very merry Christmas! xxx

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      Hi Isabel, no they are different. Flour is finely ground and desiccated is cut larger than flour, it’s like small flakes. Hope that makes sense 😛 YAY! x

    43. Hi girls, great cake by the way! I was just wondering as I was standing there blitzing my coconut for like – forever!! – if you have coconut butter, then it should work also instead of using the desiccated coconut…? Have you tried it – and if so, what quantities did you use to get the same consistency?
      I am imagining that you would still add the coconut milk for the texture?
      Thanks for a great website

    44. Post

      Hey Donna! Hmmm we haven’t tried, but we think it would work, you probably need less coconut butter than desiccated coconut. But yes to still using the milk! We have a Vitamix so it’s a super dooper blender, I think there are some pretty good cheap super power blenders these days too! Let us know how it goes! Thanks for using our recipes and that amazing feedback! 🙂 xox

    45. Sometimes the bitterness is from the walnuts. I soak my walnuts all day, rinsing several times, then overnight, with a final rinse. Then into the dehydrator for the full day. They are so sweet after this loving treatment!

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    47. Made this tonight, it has a great look and texture but we found it a little tasteless on its own – so we whipped up some hot ganache with chocolate (99% cocoa), cream and agave and poured it on the top, and then it was delish ????

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