New and Improved Sweetener Free Good Fat Cake Recipe.

This epic new and improved sweetener free good fat cake recipe is brought to you by our favourites, Supabarn! Serisouly if you live in Canberra and haven’t checked out the Casey store, you’re are missing out! Best health food section ever.

Ok so you tried our old Sweetener Free Good Fat Cake? Oh… so you LOVED it? Yay! Us too! So we thought it was about time that we bring in a new and improved sweetener free good fat cake.

Get merry app

New-good-fat-cake

5 reasons this new recipe beats our old Sweetener Free Good Fat Cake:

  • It doesn’t use walnuts in the base. Like walnuts are yum but not our fave.
  • There are strawberries and cacao nibs and buckwheat puffs on top. You can decorate yours too.
  • The colours look cooler.
  • The taste is the same level as the old one… but it’s new… so it wins. 
  • Peanut butter. That’s all.

Go and whiz up this amazing cake! AND our top tip is to add sweetener (BAHA!), we know that sounds silly… but seriously, we added 1 tbs. of rice malt syrup to the base and the filling… and it makes the flavours pop more. But we get it if you don’t want to! But don’t say we didn’t tell you so!

Always merrymaking,

Emma + Carla

p.s if epic treats like THIS are your thang… then check out our brand NEW book! Get Merry! It’s full of them!

New and Improved Sweetener Free Good Fat Cake
Serves 12
Print
Prep Time
2 hr
Total Time
2 hr
Prep Time
2 hr
Total Time
2 hr
STUFF YOU NEED
FOR THE BASE
  1. 1 cup cashews
  2. 1 cup unsweetened desicated coconut
  3. 1/4 cup raw cacao powder
  4. 2 tbs. peanut butter
  5. 1 tbs. coconut oil
  6. 1 tsp. 100% vanilla extract
  7. pinch of salt
FOR THE FILLING
  1. 1 1/2 cups unsweetened dessicated coconut
  2. 1 cup coconut milk (canned)
  3. 1 cup raw cashews (soaked overnight, then drained works best)
  4. 1/2 cup peanut butter
  5. 1/4 cup coconut oil
  6. 2 tsp. 100% vanilla extract
  7. 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. Transfer 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 5-10 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. Add 1 tbs. rice malt syrup (maple or honey) to the base and filling for a sweeter dessert! 🙂 We did... and we loved it! 😀
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/
New-good-fat-cake-2

 

Comments 15

  1. Oh yum! Thanks for sharing. All thing peanut butter and you have me there. This cake is my kinda thing. Love to treat myself and friends to healthy treats. Unfortunately, my tummy does not like cashews. But I love walnuts. Is this a good swap? Thanks lovelies xx

  2. I could not wait to soak the cashews and made this tonight. had a small slice already…OMG YUM!
    Swapped out peanut butter for cashew paste, cos I love cashews more than peanuts! Another amazing recipe girls! xo

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  8. Hi girls, I want to use stevia in the filling. How much do you reckon I need to put?

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  10. Made this today for my mum’s bday and they all loved it! Was sooo yum. Did the base with walnuts and added honey to the base and filling, yum!

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