Walnut Cinnamon Cake

A delightful gluten-free walnut cinnamon cake that's easy to make and perfect for any occasion. Enjoy a slice warm with ice cream or serve it at brunch with coffee!

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Cake Ingredients

240 g almond flour (Approx. 2 cups)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
120 g maple syrup (Approx. 1/2 cup)
60 g coconut oil, melted (Approx. 1/4 cup)
1 teaspoon vanilla extract
60 ml unsweetened almond milk (Approx. 1/4 cup)
1 cup walnuts, chopped

Glaze Ingredients

30 g maple syrup (Approx. 2 tablespoons)
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon.

Mixing Wet Ingredients

In a large bowl, whisk the eggs. Add maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until smooth.

Combine and Bake

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 comes out clean.

Glazing

While the cake bakes, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.

Cooling and Serving

Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Drizzle the glaze over the cooled cake before serving.

Notes

To elevate the flavor, consider toasting the walnuts lightly before adding. For serving, enjoy warm with vanilla ice cream or alongside coffee.