Name: Walnut Cinnamon Cake (Gluten‑Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 large eggs; 1/2 cup maple syrup; 1/3 cup coconut oil, melted; 1 tsp vanilla extract; 2 cups almond flour; 1 tsp baking powder; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 1 cup walnuts, finely chopped

Why You’ll Love Walnut Cinnamon Cake (Gluten‑Free) Recipe

• Balanced natural sweetness from maple syrup that’s not overly sugary
• Tender crumb with a rich nutty flavor from chopped walnuts and almond flour
• Warm cinnamon aroma that makes it perfect for any season
• Easy to prepare with simple, wholesome ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 the 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 the almond flour, baking soda, salt and ground cinnamon until well blended.
In a larger bowl, whisk the eggs. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk; mix until smooth.
Gradually add the dry ingredients to the wet mixture and stir just until combined. Fold in the chopped walnuts.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, combine the glaze ingredients in a small saucepan over medium heat, stirring until fully melted and smooth.
Let the cake cool in the pan about 10 minutes, then transfer it to a wire rack to cool completely. Drizzle the glaze over the cooled cake before serving.

Servings and timing

• Serves: 8
• Total time: about 45 minutes (15 minutes prep + 30 minutes bake)

Variations

• Add 1/2 cup dried cranberries or raisins for a chewy texture
• Swap some chopped walnuts for pecans for a different nuttiness
• Sprinkle a light dusting of powdered sugar instead of glazing
• Replace half the almond milk with orange juice for subtle citrus notes

Storage/Reheating

Store cooled cake covered at room temperature for up to 2 days, or refrigerate for up to 1 week.
To reheat a slice, warm gently in a microwave (10–15 seconds) or in a toaster oven until just heated through. For freezing, wrap slices individually and freeze up to 2 months; thaw before reheating.

FAQs

What makes this cake gluten‑free?

This cake uses almond flour and no wheat flour, making it suitable for gluten‑free diets.

Can I make this cake dairy‑free?

Yes. The recipe is already dairy‑free if you use coconut oil and almond milk.

How do I know when the cake is done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I use another sweetener?

Maple syrup can be replaced with honey or agave syrup if preferred.

Can I use a different nut flour?

Yes, other gluten‑free nut flours like hazelnut can work, though texture may vary.

Is this cake suitable for vegans?

To make it vegan, use flax eggs in place of eggs and ensure other ingredients fit your dietary needs.

How should I store leftover cake?

Keep slices covered at room temperature or in the fridge to maintain freshness.

Can I make this ahead of time?

Yes, you can bake the cake a day before serving; store it properly until ready to serve.

What can I serve with this cake?

Pair with coffee, tea, whipped cream, or fresh fruit for a complete dessert experience.

Can I add other spices?

Yes, spices like nutmeg or cardamom can be added for extra warmth.

Conclusion

This Walnut Cinnamon Cake (Gluten‑Free) delivers a tender texture, warm spice and wholesome sweetness, making it a delightful option for gluten‑free baking. With simple ingredients and flexible variations, it’s a recipe worth keeping in your dessert repertoire.