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130 g coconut flour
50 g cocoa powder
5 ml baking powder
5 ml bicarbonate of soda
215 g xylitol
2.5 ml salt
15 ml sunflower oil
10 ml vanilla essence
15 g LANCEWOOD® Medium Fat Plain Cream Cheese
240 ml warm water
115 g LANCEWOOD® Medium Fat Plain Cream Cheese
107 g xylitol
60 g butter, softened
25 g cocoa powder
Preheat the oven to 180°C. In a mixing bowl, combine the coconut flour, cocoa powder, baking powder, bicarbonate of soda, xylitol and salt and whisk together. Add the eggs, oil, vanilla essence, cream cheese and warm water and mix until well combined. Spread cake mixture into a greased sheet pan and bake for 12 – 15 minutes.
Place the cream cheese, xylitol, butter and cocoa powder in a mixing bowl. Beat with a mixer for 10 minutes or until smooth and creamy. Spread out evenly over cooled sheet cake and top with your favourite sprinkles.
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