cake mixes

Noshu chocolate malt crunch cake

This is the perfect low sugar treat for those loved ones who don’t love a fruit cake!
makes 15-20 serves
prep 10 mins
bake 60 mins
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Noshu chocolate malt crunch cake


You will need

  • 2 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 1 x Noshu 95% Sugar Free White Choc Baking Chips
  • 6 x packs Noshu Milk Chocolate Malt Crunch Bites
  • Oven safe, 2-3 L bowl of your desired shape (we used a medium sized metal bowl
  • Flour (to prevent the cake sticking to your bowl)
  • Electric mixer

for the cake

  • 2 x sachets Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 4 x extra large eggs
  • 1 1/2 cups milk
  • 200 g butter, melted

for the frosting

  • 1 x sachet Noshu Rich Chocolate Frosting Mix
  • 70 g room temperature butter
  • 1 tbsp milk

to decorate

  • 100 g Noshu 95% Sugar Free White Choc Baking Chips
  • 2 tsp coconut oil
  • 6 x packs Noshu Milk Chocolate Malt Crunch Bites


Preheat oven to 150°C (140°C fan forced). Spray your bowl with oil and flour it generously (this will prevent the cake from sticking to the bowl).


  1. Combine contents of cake mix sachets, egg, butter, and milk in a large mixing bowl. Using an electric mixer, mix on low speed for 1 minute until well combined. Scrape down the sides of the bowl with a spatula and mix on medium speed for a further minute.


  1. Pour the batter into your bowl and cover with foil.
  2. Bake for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted in the centre comes out clean. Set aside to cool completely before turning the cake out onto a wire cooling rack.


  1. In a medium mixing bowl, add frosting mix, soft butter and milk. With an electric mixer, beat on high speed for 1 1/2 minutes. Scrape down bowl with a spatula then beat for a further minute or until pale, creamy and smooth.
  2. Spread frosting mix over the cooled cake.


  1. Place your Milk Chocolate Malt Crunch bites on your cake to cover it completely.
  2. To melt your baking chips, place them with the oil in a microwave safe bowl and microwave on low heat in 20 second increments, stirring well in between until completely melted. This shouldn’t take longer than 2 minutes depending on your microwave.
  3. Pour the white chocolate on the top of your cake to create a “custard” effect and finally, top the cake off with a piece of Holly.
  4. Enjoy!


Store in an airtight container for up to 5 days.


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