Contains egg

This Artinci Sugar-Free Gluten Free Chocolate Vanilla Marble Cake is a combination of couverture chocolate and natural vanilla. That makes for an irresistible cake. Sweetened with a natural, Low GI stevia sweetener. (No bitterness, promise!)

• Healthy and Great Taste: Made with 100% almond flour. So, it is naturally gluten free and low carb. Read more about why we use almond flour. 
  
  
• 60% Dark Chocolate: What we use in this cake is especially real premium chocolate couverture. It is made with real cocoa butter (not compound chocolate). Read more about our chocolate.
  
  
• Raw Cacao Nibs: What we use in our Chocolate Vanilla Marble cake are cacao beans in their purest form. That's why they pack an antioxidant punch.
  
  
• Zero Sugar Sweetener: Low GI blend sweeteners, customized by Artinci. They are natural, lab-tested, diabetic-safe and everyone-safe too! Read more about our sweetener here.
  
  
• Great Taste: At Artinci, we love good food and love our desserts more. Moreover, a dessert without sugar is not really a dessert, unless it tastes great!
  
  
• Research and Science-backed: A lot of research goes into every recipe to ensure an equal balance of excellent taste and good health.

Storage Instructions - Please read carefully

All cakes should be consumed within 3-5 days upon receiving them. In case you would like to store it longer, refrigerate it and eat it with in 10-15 days. Warm the slice before consumption for best taste delivery.

• Per 50g serving size
• Calories (Kcal) 171
• Carbohydrates (g) 4.5
• Net Carbs (g) 4.7
• Fats (g) 14.5
• Cholesterol (mg) 66.6
• Proteins (g) 6

Almond Flour, Egg, 100% Sugar Free Sweetener (Erythritol, FOS, Stevia), Butter, Cocoa Powder, Natural Vanilla extract, Baking Powder, Natural Citrus Fibre

I discovered the wonders of Raw Cacao Nibs about 3 years ago. Chockfull of antioxidants, it makes for a great snack on its own. I have wanted to use it in our products ever since. While we developed the recipe for this chocolate cake in October 2022, we jumped at the chance to stud the tops of these cakes with raw cacao nibs!