This slice is a great one to have up your sleeve for afternoon tea or when you need to “bring a plate” to school or work.
We’ve adjusted this classic recipe to be sugar free and added The Sugar Breakup Golden Rice Malt Syrup (coming soon!) to give the slice a wonderful crunch.
- Makes: 24 slices
- Oven temp: 180 (160C fan forced)
- Cook time: 10-15 mins
- Pan: 20cm x 30cm square slice tin
Breaking up with sugar doesn’t mean that you are breaking up with your old favourites, and a delicious chocolate cake is definitely still a favourite!
Here’s a great sugar free chocolate cake that is rich, moist and so delicious.
✔ Low Fructose
x Gluten Free
x Egg Free
x Lactose Free
The addition of raspberries gives the cake a lift and takes it beyond any old “run of the mill” cake.
The chocolate ganache does contain 85% dark chocolate but using a small amount goes a long way.
What’s a kids party without chocolate crackles?
The great thing about these crackles is they use substantially less dextrose than sugar, coconut oil which you are more likely to have around the house then copha and still go down a treat with kids (and adults too!).
- Makes : 12 cupcake size or 24 mini cupcakes
- Refrigerate for about an hour to set
- Cooking time : 10 mins
- Pan size : 12 standard cupcake or 25 mini cupcake cases
2 cups puffed rice (available in the health food aisle at the supermarket)
½ cup The Sugar Breakup Dextrose
½ cup shredded coconut
2 tablespoons cocoa powder, sifted
140g coconut oil