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Walnut Cinnamon Cake (Gluten-Free) Recipe

Walnut Cinnamon Cake (Gluten-Free) Recipe
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★★★★★

4.7 from 8 reviews

This Gluten-Free Walnut Cinnamon Cake combines the rich nutty flavor of walnuts with warm cinnamon and the natural sweetness of maple syrup, making it a delicious and wholesome dessert perfect for any occasion. Moist and tender, it’s enhanced by a simple cinnamon maple glaze that adds a lovely finishing touch.

Ingredients

Scale

Cake Ingredients

  • 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

Glaze Ingredients

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon until well combined, ensuring an even distribution of ingredients.
  3. Combine Wet Ingredients: In a large bowl, whisk the eggs until smooth. Add in the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix thoroughly to create a smooth wet mixture.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then fold in the chopped walnuts evenly throughout the batter.
  5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare the Glaze: While the cake is baking, combine maple syrup, coconut oil, and ground cinnamon in a small saucepan. Heat gently over low heat, stirring until the glaze is smooth and well blended. Set aside.
  7. Cool the Cake: Once baked, allow the cake to cool in the pan for about 10 minutes. Then carefully remove it from the pan and transfer it to a wire rack to cool completely.
  8. Apply Glaze: When the cake is fully cooled, drizzle the cinnamon maple glaze evenly over the top. Slice and serve to enjoy this moist, flavorful gluten-free cake.

Notes

  • For best results, use fresh walnuts and chop them just before mixing to maintain their crunch.
  • This cake is naturally gluten-free and can also be enjoyed by vegetarians.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • The cake can be frozen up to 2 months; thaw overnight in the refrigerator before serving.
  • If you prefer a sweeter cake, increase the maple syrup slightly but be mindful of the added sugars.

Nutrition

Keywords: Walnut Cake, Cinnamon Cake, Gluten-Free Dessert, Maple Syrup Cake, Almond Flour Cake, Healthy Dessert, Nutty Cake

Find it online: https://hannahdelgado.com/walnut-cinnamon-cake-gluten-free-recipe/