Description
A moist and flavorful gluten-free walnut cinnamon cake made with almond flour, walnuts, and warm spices. Perfect as a healthy dessert or afternoon treat.
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
Instructions
- Preheat your oven to 175°C (350°F) and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the eggs, maple syrup, coconut oil, and vanilla extract until smooth.
- Add the almond flour, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until fully combined.
- Fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to 3 days at room temperature.
- You can substitute honey for maple syrup if preferred.
- Serve with a dusting of powdered sugar or a dollop of yogurt for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
