Sugar Free Coffee & Walnut Cake

My hubby has recently been diagnosed with diabetes, but he’s super skinny, so i’m still trying to fatten him up at the same time as cutting sugar out of his diet. So cue the tasty sugar free, diabetic friendly recipes!

Up first, as it’s his favourite, is this Coffee & Walnut Cake recipe. Having played around with and looked into the various different sugar alternatives on the market, I found a mixture of Natvia (a natural Stavia product) and Canderel Sugarly (an artificial sweetener) works well.

Sugar Free Coffee & Walnut Cake
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Cook Time
45 min
Cook Time
45 min
  1. 175g Stork
  2. 75g Natvia (Natural Stavia)
  3. 75g Canderel Sugarly (Granulated artificial sweetener)
  4. 2tsp Espresso Powder
  5. Splash Boiling Water
  6. 70ml Milk
  7. 3x Eggs
  8. 175g Self Raising Flour
  9. 1tsp Baking Powder
  10. 100g Chopped Walnuts
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Grease & line a loaf tin.
  3. Cream together the Stork, Natvia & Canderel.
  4. Slowly add the eggs and beat well.
  5. 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.
  6. Pour the espresso into the Stork, sweeteners & egg and mix well.
  7. Add the flour and mix thoroughly until smooth.
  8. Then finally add the finely chopped walnut pieces
  9. Spoon the batter into the loaf tin and bake for around 45 minutes or until a skewer comes out clean.
  10. Remove from the tin and leave to cool on a wire rack.
Sarah Sibley