Walnut Cinnamon Cake
This Walnut Cinnamon Cake is a gluten-free delight packed with warm flavors of cinnamon and crunchy walnuts, perfect for a cozy dessert experience.
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
Don’t skip the parchment paper for easy removal. You can toast the walnuts for a richer flavor. Substitute almond extract for vanilla extract if preferred. For vegan variation, use flax eggs or applesauce instead of eggs.