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Indulge in the warm, comforting flavors of this delicious Walnut Cinnamon Cake. Perfect for any occasion, this cake combines the richness of walnuts with the aromatic spice of cinnamon, creating a treat that’s both satisfying and irresistible.
I remember the first time I baked this Walnut Cinnamon Cake. The aroma of cinnamon filled my kitchen, and the first bite took me back to cozy family gatherings. It’s a recipe that’s close to my heart and one that I’m excited to share with you.
Get ready to cook up a storm with this delightful Walnut Cinnamon Cake recipe!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure all your ingredients are at room temperature. This helps in achieving a smooth batter and even baking. Also, preheat your oven to 350°F (175°C) and prepare your cake pan by greasing it and lining the bottom with parchment paper.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Almond flour | 240g (2 cups) |
| Baking soda | 1/4 teaspoon |
| Salt | 1/4 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Large eggs | 3 |
| Maple syrup | 120g (1/2 cup) |
| Coconut oil, melted | 60g (1/4 cup) |
| Vanilla extract | 1 teaspoon |
| Unsweetened almond milk | 60ml (1/4 cup) |
| Walnuts, chopped | 1 cup |
| For the Glaze: Maple syrup | 30g (2 tablespoons) |
| For the Glaze: Coconut oil | 1 tablespoon |
| For the Glaze: Ground cinnamon | 1/2 teaspoon |
Step-by-Step Guide
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk the eggs. Add maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until smooth.
- 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 inserted comes out clean.
- Meanwhile, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
- 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.
Pointers for Perfection & How to Store
For a perfect Walnut Cinnamon Cake, ensure that you do not overmix the batter. Overmixing can lead to a dense cake. Also, make sure to let the cake cool completely before drizzling the glaze to prevent it from melting off.
To store, keep the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months.
For more delicious recipes, check out this Gluten Free Cinnamon Coffee Cake Recipe.
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Walnut Cinnamon Cake
- Total Time: 60
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
This Gluten-Free Walnut Cinnamon Cake is the definition of a ‘cozy bake.’ Featuring a tender, moist crumb enriched with sour cream and a crunchy ribbon of toasted walnuts and brown sugar cinnamon swirl, it fills your kitchen with an incredible aroma. It’s the perfect companion for a hot cup of coffee or tea on a chilly afternoon.
Ingredients
— The Cinnamon Walnut Swirl —
1 cup walnuts, roughly chopped (toast them first for extra flavor!)
½ cup packed light brown sugar
1 ½ teaspoons ground cinnamon
— The Cake Batter —
2 cups gluten-free all-purpose flour blend (Measure for Measure or 1:1)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup full-fat sour cream (or plain Greek yogurt), room temperature
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or a 9-inch square pan) and line the bottom with parchment paper.
2. Make the Swirl: In a small bowl, mix the chopped walnuts, brown sugar, and cinnamon. Set aside.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
4. Cream Butter & Sugar: In a large bowl (or stand mixer), beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until pale and fluffy.
5. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl.
6. Combine: Reduce speed to low. Add half of the flour mixture, then the sour cream, then the remaining flour mixture. Mix just until combined and smooth. The batter will be thick.
7. Layer: Spread about half of the cake batter into the bottom of the prepared pan. It may be thick, so use an offset spatula to spread it to the edges.
8. Swirl: Sprinkle half of the walnut-cinnamon mixture evenly over the batter.
9. Top: Dollop the remaining batter over the walnut layer and gently spread it out to cover. (It’s okay if it mixes slightly).
10. Finish: Sprinkle the remaining walnut-cinnamon mixture over the top of the cake.
11. Bake: Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
12. Cool: Let the cake cool in the pan for 15–20 minutes before removing it. Serve warm or at room temperature.
Notes
Nut Allergy? You can substitute the walnuts with pecans for a classic flavor, or omit the nuts entirely and add 1/4 cup gluten-free flour to the swirl mixture for a nut-free streusel.
Sour Cream Essential: Do not substitute milk for the sour cream. The acidity and fat in sour cream are what keep gluten-free cakes moist and tender rather than dry.
Storage: Keep covered at room temperature for up to 3 days. This cake freezes beautifully for up to 3 months.
Dairy-Free: Use a dairy-free butter stick and a dairy-free yogurt (like coconut or almond based) to make this recipe dairy-free.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert/Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 24
- Sodium: 220
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 65
Your Burning Questions Answered!
- Can I use a different type of flour?
- Yes, you can substitute almond flour with other gluten-free flours, but the texture may vary.
- Can I omit the walnuts?
- Certainly! You can omit the walnuts or substitute them with other nuts like pecans or almonds.
Can I make this cake vegan?
Yes, you can use flax eggs instead of regular eggs and ensure that all other ingredients are plant-based.
Dig In & Enjoy!
There you have it—a delightful Walnut Cinnamon Cake that’s perfect for any occasion. Whether you’re enjoying it with a cup of tea or serving it at a gathering, this cake is sure to impress. For more delicious ideas, follow me on Pinterest.