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Walnut Cinnamon Cake

A delightful, warm hug in dessert form, this effortless gluten-free cake combines almond flour and walnuts with warm spices for a truly comforting treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 240 g almond flour 2 cups
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 120 g maple syrup 1/2 cup
  • 60 g coconut oil, melted 1/4 cup
  • 1 teaspoon vanilla extract
  • 60 ml unsweetened almond milk 1/4 cup
  • 1 cup walnuts, chopped
For the Glaze
  • 30 g maple syrup 2 tablespoons
  • 1 tablespoon coconut oil
  • 1/2 teaspoon ground cinnamon

Method
 

Preparation
  1. 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.
  2. In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped walnuts.
Baking
  1. Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick inserted comes out clean.
  2. While the cake bakes, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
  3. Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
  4. Drizzle the glaze over the cooled cake before serving.

Notes

For maximum flavor, use fresh walnuts and consider toasting them lightly. To make this cake vegan, you can replace eggs with flax eggs.