Walnut Cinnamon Cake (Gluten-Free) is a delicious, moist, and naturally sweet treat that doesn’t compromise flavor or texture. Using almond flour instead of wheat flour makes it perfect for gluten-free diets, and the warm aroma of cinnamon combined with crunchy walnuts gives this cake a cozy, comforting appeal. The sweetness comes from maple syrup, making it a wholesome dessert you can enjoy any time — from afternoon tea to special celebrations.
Ingredients
For the Cake:
- 240 g almond flour (about 2 cups)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 120 g maple syrup (about 1/2 cup)
- 60 g coconut oil, melted (about 1/4 cup)
- 1 teaspoon vanilla extract
- 60 ml unsweetened almond milk (about 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
How to Make Walnut Cinnamon Cake (Gluten-Free)
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper. This helps the cake release easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the almond flour, baking soda, salt, and ground cinnamon. Whisk these together so the cinnamon and leavening are evenly distributed.
Step 3: Mix Wet Ingredients
In a large bowl, crack the three eggs and whisk them well. Add the maple syrup, melted coconut oil, vanilla extract, and almond milk. Stir until smooth and creamy.
Step 4: Combine Wet and Dry Mixes
Gradually add the dry ingredient mixture into the bowl with the wet ingredients. Stir gently until just combined — avoid overmixing so the cake stays tender. Then fold in the chopped walnuts evenly through the batter.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 6: Make the Cinnamon Glaze
While the cake bakes, make the glaze by heating maple syrup, coconut oil, and ground cinnamon in a small saucepan. Warm until everything melts together into a smooth, fragrant syrup.
Step 7: Cool and Glaze
When the cake is done, let it cool in the pan for about 10 minutes so it sets. Then transfer it to a cooling rack and let it cool completely. Once cool, drizzle the cinnamon glaze over the top of the cake to add extra sweetness and aroma.
Tips for the Best Result
- Don’t overmix: Overmixing the batter can make the cake dense rather than light and moist.
- Room temperature ingredients: Using eggs and almond milk closer to room temperature helps them combine more smoothly.
- Customize the nuts: You can swap some walnuts for pecans or add extra cinnamon if you like a stronger spice flavor.
Serving and Storage
This cake tastes great on its own or served with a cup of coffee or tea. You can also dust it with a bit of powdered sugar for a decorative touch. Store the cooled cake wrapped at room temperature for up to 2 days, or refrigerate for up to a week. If you want to freeze it, cut into slices and wrap individually before freezing.