Name: Walnut Cinnamon Cake (Gluten-Free) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 30g maple syrup (2 tablespoons); 1 tablespoon coconut oil; 1/2 teaspoon ground cinnamon

Introduction

This Walnut Cinnamon Cake is a moist and flavorful gluten-free treat that’s perfect for any occasion. Made with almond flour and a warm blend of cinnamon and walnuts, it offers a delightful balance of sweetness and spice. Topped with a simple cinnamon maple glaze, this cake is sure to become a favorite.

A close-up image of a two-layer cake with a dense, light brown crumb filled with visible nut chunks inside. The top layer is covered with a glossy caramel sauce that drips down the sides and is generously topped with chopped walnuts. The cake edges are dark brown and slightly crusty, contrasting the moist interior. The cake sits on a white plate, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2: In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.

Step 3: In a large bowl, whisk the eggs. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk, mixing until smooth.

Step 4: Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped walnuts.

Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: While the cake bakes, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan over low heat until smooth.

Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For a nuttier flavor, toast the walnuts lightly before folding them into the batter.

You can replace almond milk with any other plant-based or dairy milk if preferred.

Use pecans instead of walnuts for a different but delicious twist.

To make it vegan, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and ensure maple syrup is used as the sweetener.

FAQs

Is this cake truly gluten-free?

Yes, this cake uses almond flour and no wheat-based ingredients, making it gluten-free. Just ensure all your ingredients, including baking soda and any toppings, are certified gluten-free to avoid cross-contamination.

Can I use different nuts in this recipe?

Absolutely. Walnuts add a nice crunch and flavor, but pecans, hazelnuts, or even chopped almonds can be great alternatives. Just be sure to chop them evenly for consistent texture.