There is a special kind of comfort that comes from a slice of warm, spiced cake, and this recipe delivers that feeling in every single bite.
Table of Contents
This Gluten Free Walnut Cinnamon Cake is incredibly moist, rich with nutty flavor, and packed with the perfect amount of warm cinnamon spice.
It’s an effortlessly elegant cake that just happens to be naturally gluten-free and sweetened with maple syrup. It’s the perfect treat to enjoy with a cup of coffee or tea.
A Little Story About This Dish
I’ve always been a fan of classic, comforting cakes, much like the timeless grandma’s cinnamon walnut cake. I wanted to create a modern, gluten-free version of that nostalgic treat—something rich and satisfying without being too heavy.
Drawing inspiration from classic walnut cake recipes, I decided to use almond flour as the base. This choice resulted in a cake with a wonderfully tender crumb and an incredible moistness that lasts for days.
This Gluten Free Walnut Cinnamon Cake is the result of that passion. It’s the kind of easy walnut cake recipe that feels special enough for a celebration but is simple enough to bake any day of the week.
Get Ready to Cook!
Get ready to fill your kitchen with the most incredible aroma of toasted walnuts and warm cinnamon. This GlCinnamonake comes together in one bowl.
What to Expect
Time: About 45 minutes from start to finish.
Difficulty: Incredibly easy! This is a simple mix-and-bake cake.
Before You Begin
The key to a light and tender cake is to avoid overmixing the batter. Once you add the dry ingredients to the wet, mix them only until they are just combined. A few lumps are perfectly okay.
Using room temperature ingredients, especially the eggs and almond milk, will help the batter mix together smoothly and evenly, resulting in a better overall texture.
Finally, don’t skip the glaze! This simple walnut cinnamon cake recipe is elevated by the warm, spiced maple glaze drizzled over the top. It adds an extra layer of flavor and a beautiful finish.
The Heart of the Dish: Ingredients You’ll Need
Here are the wholesome ingredients you’ll need for your moist and delicious Gluten Free Walnut Cinnamon Cake.
| Ingredient | Amount |
| For the Cake: | |
| Almond Flour | 240g (2 cups) |
| Baking Soda | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Ground Cinnamon | 1 teaspoon |
| Large Eggs | 3 |
| Maple Syrup | 120g (½ cup) |
| Coconut Oil, melted | 60g (¼ cup) |
| Vanilla Extract | 1 teaspoon |
| Unsweetened Almond Milk | 60ml (¼ cup) |
| Chopped Walnuts | 1 cup |
| For the Glaze: | |
| Maple Syrup | 30g (2 tablespoons) |
| Coconut Oil | 1 tablespoon |
| Ground Cinnamon | ½ teaspoon |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to bake a perfect Gluten Free Walnut Cinnamon Cake.
1. Prep Your Oven and Pan:
First, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper for easy removal.
2. Combine the Dry Ingredients:
In a medium-sized bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon. Set this aside.
3. Mix the Wet Ingredients:
In a separate large bowl, whisk the eggs until they are light and frothy. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until the mixture is completely smooth.
4. Bring It All Together:
Gently pour the dry ingredient mixture into the wet ingredients. Mix with a spatula only until the flour is just incorporated—be careful not to overmix. Now, gently fold in the chopped walnuts.
5. Bake the Cake:
Pour the finished batter into your prepared cake pan and smooth the top into an even layer. Bake for 25–30 minutes. The cake is done when it’s golden brown, and a toothpick inserted into the center comes out clean.
6. Prepare the Glaze and Serve:
While the cake is baking, prepare your glaze. In a small saucepan over low heat, gently warm the maple syrup, coconut oil, and cinnamon, stirring until smooth. Let the baked cake cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the warm glaze over the completely cooled cake before slicing and serving.
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will ensure your Gluten Free Walnut Cinnamon Cake is absolutely perfect.
Soak Your Walnuts (Optional Pro Tip): For an even richer flavor and moister texture, you can soak your chopped walnuts in warm water for about 30 minutes, then pat them completely dry before folding them into the batter.
Storage: This cake is incredibly moist and keeps well. Store it in a covered container at room temperature for up to 2 days or in the refrigerator for up to one week.
Check out these additional recipes for some fresh gluten-free inspiration: Gluten Free Almond Orange Cake, Gluten Free Apple Crisp with Oats, and Gluten free cinnamon pull-apart bread.
Your Burning Questions Answered!
Here are answers to a few common questions about this walnut cake.
1. Can I use a different kind of flour?
This recipe is specifically designed for almond flour, which gives the cake its signature rich, moist, and tender crumb. Substituting with other gluten-free or regular flours would significantly alter the texture and is not recommended for this particular recipe.
2. Is there a substitute for maple syrup?
Yes! If you don’t have maple syrup, you can easily substitute it with an equal amount of honey or agave nectar. Both will provide the necessary sweetness and moisture.
3. My cake seems dense. What did I do wrong?
A dense cake is usually the result of overmixing the batter after the dry ingredients are added. Mixing activates the proteins in the almond flour, and over-working them can lead to a tougher, denser cake. Mix only until you no longer see streaks of dry flour.
Dig In & Enjoy!
You’re now ready to bake a simple, elegant cake that is sure to become a new favorite.
Enjoy every warm, nutty, and spiced bite of your delicious homemade Gluten Free Walnut Cinnamon Cake!
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Gluten Free Walnut Cinnamon Cake (Easy & Moist!)
- Total Time: 1 hour (includes cooling)
- Yield: 1 9-inch cake (10 slices) 1x
Description
An incredibly moist and easy Gluten Free Walnut Cinnamon Cake! Made with almond flour and sweetened with maple syrup, this cake is packed with warm cinnamon spice and crunchy walnuts. Perfect with a cup of coffee.
Ingredients
For the Cake:
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
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line 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 maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix only until just combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by gently heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
8. Let the cake cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle the glaze over the completely cooled cake before serving.
Notes
Do Not Overmix: Mix the batter only until the ingredients are just combined. This is key to keeping the cake light and moist.
Room Temperature Ingredients: For a smoother batter and better texture, ensure your eggs and almond milk are at room temperature.
Storage: Store the cake in a covered container at room temperature for up to 2 days or in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg