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Sugar Free Coffee & Walnut Cake
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Cook Time:
45
minutes
Author:
Sarah Sibley
Ingredients
175
g
Stork
75
g
Natvia
Natural Stavia
75
g
Canderel Sugarly
Granulated artificial sweetener
2
tsp
Espresso Powder
Splash Boiling Water
70
ml
Milk
3
x Eggs
175
g
Self Raising Flour
1
tsp
Baking Powder
100
g
Chopped Walnuts
Instructions
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line a loaf tin.
Cream together the Stork, Natvia & Canderel.
Slowly add the eggs and beat well.
Place the espresso powder into a small jug and add a splash of boiling water to dissolve it and then top it up to 75ml with milk.
Pour the espresso into the Stork, sweeteners & egg and mix well.
Add the flour and mix thoroughly until smooth.
Then finally add the finely chopped walnut pieces
Spoon the batter into the loaf tin and bake for around 45 minutes or until a skewer comes out clean.
Remove from the tin and leave to cool on a wire rack.
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@itssarahsibley
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