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.

Gluten Free Walnut Cinnamon Cake (Easy & Moist!)

Name: Gluten Free Walnut Cinnamon Cake (Easy & Moist!)
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
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; 30g maple syrup (2 tablespoons); 1 tablespoon coconut oil; 1/2 teaspoon ground cinnamon

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

Scale

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

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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