Sugar Free Walnut Cake

    1 hour 25 minutes

    This is a really good walnut ring cake and it has the added advantage of being sugar free! Apples add natural sweetness.

    48 people made this

    Serves: 12 

    • 2 cups raisins
    • 3 cups (750ml) water
    • 2 eggs
    • 3 tablespoons liquid sweetener
    • 3/4 cup vegetable oil
    • 1 teaspoon vanilla essence
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 2 cups (250g) plain flour
    • 1 cup chopped walnuts
    • 1 cup unsweetened apple sauce

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour one 23cm ring tin.
    2. In a saucepan combine raisins with water and cook until the water is absorbed, cool.
    3. Combine eggs, apple sauce, vegetable oil, vanilla and liquid sweetener. Mix well. Sift flour, bicarb soda, salt, ground cinnamon and ground nutmeg into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
    4. Bake for one hour.

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    Reviews in English (34)


    GALWAYLADY- To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.  -  21 Sep 2004  (Review from Allrecipes USA and Canada)


    I made this cake for two diabetics and even had a piece my self. I only used 1 cup of raisins, 1 1/2 C.water, and added a little more cinnamon. I used the food processor and it turned out delicious. My friends want to know when I,m making that moist yummy cake again. Usually when I've baked with applesauce the cakes usually seem rubbery this was not. Don't hesitate to make this cake. Enjoy  -  05 Feb 2001  (Review from Allrecipes USA and Canada)


    Excellent. I received requests for the recipe at our faculty breakfast/lunch. You can substitute one and a half cups of Splenda for the 3 tablespoons of liquid sweetener listed in the recipe, if you like.  -  17 Dec 2003  (Review from Allrecipes USA and Canada)