Description

This Walnut Cinnamon Cake is a moist and flavorful gluten-free dessert featuring almond flour, warm cinnamon, and crunchy walnuts. Sweetened naturally with maple syrup and enhanced with a silky cinnamon glaze, this cake is perfect for those seeking a wholesome treat without gluten. The combination of rich coconut oil and nutty almond flour creates a tender crumb that pairs beautifully with the aromatic glaze.

Ingredients

Scale

Cake:

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

Glaze:

30g maple syrup (2 tablespoons)
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, salt, and ground cinnamon until evenly combined.
Mix Wet Ingredients: In a large bowl, whisk the eggs thoroughly. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk to the eggs and mix until the mixture is smooth and uniform.
Combine Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, mixing until just combined to avoid overmixing. Gently fold in the chopped walnuts to distribute them evenly.
Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake bakes, heat the maple syrup, coconut oil, and ground cinnamon together in a small saucepan over low heat, stirring until the ingredients blend into a smooth glaze.
Cool the Cake: Once baked, allow the cake to cool for 10 minutes in the pan. Then, carefully transfer it to a wire rack to cool completely to ensure the glaze adheres properly.
Glaze and Serve: Drizzle the prepared cinnamon maple glaze evenly over the cooled cake before slicing and serving.

Notes

This cake is naturally gluten-free, but ensure all ingredients like almond milk and baking soda are certified gluten-free to avoid cross-contamination.
For extra crunch, toast the walnuts lightly before folding them into the batter.
The cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
To enhance the cinnamon flavor, consider adding a pinch more cinnamon to the batter if desired.
For a dairy-free option, ensure the coconut oil and almond milk are used as stated; this recipe is already vegan-friendly except for the eggs, but eggs can be substituted if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Walnut Cinnamon Cake, Gluten-Free Cake, Almond Flour Cake, Maple Syrup Cake, Healthy Dessert, Grain-Free Cake, Dairy-Free Cake