Description
Indulge in the warm, comforting flavors of this delicious Walnut Cinnamon Cake. Made with nutrient-dense almond flour, this gluten-free bake is incredibly moist and naturally sweetened with maple syrup. The crunch of chopped walnuts combined with warming spices makes it the perfect cozy treat for breakfast or afternoon tea.
Ingredients
— The Cake —
2 cups (240g) almond flour (finely ground)
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, room temperature
1/2 cup (120g) maple syrup
1/4 cup (60g) coconut oil, melted (or melted butter)
1/4 cup (60ml) unsweetened almond milk
1 teaspoon vanilla extract
1 cup chopped walnuts
— The Glaze —
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
1/2 teaspoon ground cinnamon
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or an 8-inch square pan and line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, 1 teaspoon of ground cinnamon, baking soda, and salt until well combined and free of lumps.
3. Mix Wet Ingredients: In a separate large bowl, whisk together the eggs, 1/2 cup maple syrup, 1/4 cup melted coconut oil, almond milk, and vanilla extract until smooth.
4. Combine: Gradually add the dry almond flour mixture to the wet ingredients. Stir gently with a spatula or whisk until just combined and a uniform batter forms.
5. Add Walnuts: Fold in the chopped walnuts, reserving a small handful for sprinkling on top if desired.
6. Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25–30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
8. Make Glaze: While the cake cools, whisk together the glaze ingredients (2 tablespoons maple syrup, 1 tablespoon melted coconut oil, and 1/2 teaspoon cinnamon) in a small bowl.
9. Serve: Drizzle the glaze over the cake before serving. Serve warm or at room temperature.
Notes
Flour Note: This recipe relies on almond flour for its structure. Do not substitute 1:1 gluten-free flour blends directly, as the liquid ratios would need adjusting.
Walnuts: Toasting the walnuts in a dry pan for 2-3 minutes before adding them to the batter will enhance their nutty flavor.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 16
- Sodium: 110
- Fat: 26
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 9
- Cholesterol: 70