A Whiff of Warm Spice
Ever had a dessert that makes your home smell like a cozy café? This Walnut Cinnamon Cake (Gluten-Free) is that magical treat! Packed with the warm flavors of cinnamon and crunchy walnuts, this cake is a slice of heaven that’s super quick to whip up. Plus, there’s something oh-so-satisfying about a one-bowl recipe, right? Grab your mixing bowl, and let’s get baking!
Why Make This Recipe
You’ll love this cake for so many reasons! First off, it’s gluten-free, so everyone can enjoy it without worry. Say goodbye to complicated clean-ups — you mix it all in one bowl! And let’s face it, who doesn’t love a dessert that looks fancy but comes together in a flash? 🕒
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure that glorious cake slides right out!
- In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk the eggs. Then add maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until smooth.
- Gradually add the dry ingredients to the wet mix. Stir until just combined – we don’t want to over-mix here!
- Fold in those delightful chopped walnuts.
- Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, prepare your 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 it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake before you dive in!
How to Make Walnut Cinnamon Cake (Gluten-Free) – Overview
Picture this: you start by mixing your dry ingredients, then blend them with whisked eggs and other gooey goodness. A quick fold-in of walnuts follows, and before you know it, your cake is in the oven. Just wait for those warm scents to fill your kitchen. And pro tip: glazing while the cake is still slightly warm allows it to soak in every bit of sweetness!
How to Serve Walnut Cinnamon Cake (Gluten-Free)
Serving this cake is like bringing home a trophy! Slice it up and serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream. The golden-brown color paired with the crunchy, toasted walnuts makes for a delightful presentation. And just wait until that heavenly aroma hits your guests (or your nose)!
How to Store Walnut Cinnamon Cake (Gluten-Free)
Want to savor that cake for days? Store it in an airtight container in the fridge for up to 5 days. You can freeze it for up to 3 months — just make sure to wrap it tightly! To reheat, pop a slice in the microwave for about 20 seconds. Easy peasy! 😊
Tips to Make Walnut Cinnamon Cake (Gluten-Free)
- Don’t skip the parchment — it’s your best friend for easy removal.
- Want a richer flavor? Toast those walnuts lightly before adding them to the batter.
- If you don’t have vanilla extract, a splash of almond extract can give you a delightful twist.
Variation
Feeling adventurous? Swap out the walnuts for pecans or throw in some dried cranberries for a fruity touch. Looking to go vegan? Replace the eggs with flax eggs or applesauce for an equally delicious outcome!
FAQs
Can I use regular flour instead of almond flour?
Sure! Just remember, it won’t be gluten-free anymore.
How can I make this cake ahead of time?
Absolutely! Bake and cool the cake, then store it in the fridge for up to 3 days ahead of serving.
Can I freeze this cake after glazing?
It’s best to freeze the cake without the glaze. Add that delicious drizzle when you’re ready to serve!
📌 Pin this recipe for your next cozy dinner night!
Walnut Cinnamon Cake
Ingredients
For the Cake
- 240 g almond flour (2 cups)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 120 g maple syrup (1/2 cup)
- 60 g coconut oil, melted (1/4 cup)
- 1 teaspoon vanilla extract
- 60 ml unsweetened almond milk (1/4 cup)
- 1 cup walnuts, chopped
For the Glaze
- 30 g maple syrup (2 tablespoons)
- 1 tablespoon coconut oil
- 1/2 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line 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. Then add maple syrup, melted coconut oil, vanilla extract, and almond milk. Mix until smooth.
- Gradually add the dry ingredients to the wet mix. Stir 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 into the center 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 it to a wire rack to cool completely.
- Drizzle the glaze over the cooled cake before serving.
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.