The Most Irresistible Gluten-Free Treat You Need to Try
Ever walked into a kitchen and felt your heart race at the sweet aroma of warm spices and toasted nuts? That’s exactly what will happen when you whip up this Walnut Cinnamon Cake. It’s not just a cake; it’s a warm hug in dessert form, made effortlessly gluten-free with simple, wholesome ingredients. Imagine cozy afternoons filled with the scent of cinnamon swirling through the air. Sounds delightful, right?
Why Make This Recipe
You might wonder, “Why should I crank up the oven for this cake?” Here’s the scoop:
- Easy Cleanup: Who doesn’t love a dessert that’s baked in one pan? Less mess means more time enjoying cake and less time scrubbing.
- Nutritious Swaps: We ditch the gluten but load up on flavor and goodness. Almond flour and walnuts amp up the healthy factor while satisfying those sweet cravings.
- Family-Friendly: This cake is not just for solo snack attacks; it’s a crowd-pleaser! Watch your family devour it and ask for seconds. No one will ever guess it’s gluten-free. 😉
Ingredients
You don’t need fancy stuff — just these basics!
- 240g almond flour (2 cups)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 120g maple syrup (1/2 cup)
- 60g coconut oil, melted (1/4 cup)
- 1 teaspoon vanilla extract
- 60ml unsweetened almond milk (1/4 cup)
- 1 cup walnuts, chopped
For the Glaze:
- 30g maple syrup (2 tablespoons)
- 1 tablespoon coconut oil
- 1/2 teaspoon ground cinnamon
Directions
Let’s get this cake in the oven! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk the eggs. Then add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until it’s all smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
- Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake before serving.
How to Make Walnut Cinnamon Cake (Gluten-Free) (Overview)
Here’s a friendly overview of what you just read — without the numbers: Start by preheating your oven and prepping your cake pan. Then, mix the dry ingredients together before whisking up the wet ones in a separate bowl. Combine them, fold in those lovely walnuts, and pour it all into the pan. Bake until golden goodness, whip up a simple glaze while it cools, and drizzle that sweet goodness all over once it’s ready. Pro tip: Let the cake cool completely for the ultimate texture!
How to Serve Walnut Cinnamon Cake (Gluten-Free)
Time to indulge! Serve this glorious cake warm or at room temperature. Try pairing it with a scoop of creamy vanilla ice cream or a dollop of coconut whipped cream. The contrast of warm cake and cold cream creates a party in your mouth! Or slice it up, sprinkle some powdered sugar on top, and watch it disappear while your friends and family drift off into cinnamon-scented bliss. 😍
How to Store Walnut Cinnamon Cake (Gluten-Free)
Wondering how long you can keep this delightful creation? The cake stays fresh in the fridge for up to 5 days. Place it in an airtight container to maintain its moisture. If you want to enjoy it later, freeze slices for up to 3 months! Just thaw in the fridge and warm it up before indulging.
Tips to Make Walnut Cinnamon Cake (Gluten-Free)
Here are some insider tricks to level up your baking game:
- Use fresh walnuts for maximum flavor and crunch. Toast them lightly for an extra nutty essence!
- If you want to swap out almond flour, coconut flour can work, but you’ll need less, so adjust carefully!
- For even moisture, let your eggs sit out for a bit before whisking them in.
- Got leftovers? Pop it in the microwave for a few seconds to bring back its warmth and aroma.
Variation
Feeling adventurous? Try adding chocolate chips or dried fruits like cranberries for an extra pop of flavor. You can even go vegan by replacing eggs with flax eggs (just combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit). It’s just as delicious!
FAQs
Can I substitute the almond flour?
You can use other gluten-free flours, but almond flour gives it a lovely texture you won’t want to miss!
How can I make this cake ahead of time?
Bake it up to three days in advance and keep it wrapped in an airtight container at room temperature.
Can I freeze this cake?
Absolutely! Just slice it up and freeze for later enjoyment. Thaw in the fridge overnight and enjoy!
📌 Pin this recipe for your next cozy dinner night!
Walnut Cinnamon Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk the eggs. Then add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until it’s all smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
- Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake before serving.