Description
A cozy gluten-free Walnut Cinnamon Cake, rich in flavor and perfect for any occasion, sweetened with maple syrup.
Ingredients
Scale
- 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) for glaze
- 1 tablespoon coconut oil for glaze
- 1/2 teaspoon ground cinnamon for glaze
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
- In a large bowl, whisk the eggs until frothy; add in maple syrup, melted coconut oil, vanilla, and almond milk. Mix until smooth.
- Stir the dry mixture into the wet ingredients until just combined, then fold in chopped walnuts.
- Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes.
- While baking, prepare the glaze by heating maple syrup, coconut oil, and cinnamon in a small saucepan.
- Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack.
- Drizzle the glaze over the cake just before serving.
Notes
Store in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. This cake freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg