Delicious Walnut Cinnamon Cake with a sprinkle of cinnamon on top

Walnut Cinnamon Cake

BySam
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Introduction

I stumbled upon the Walnut Cinnamon Cake recipe one rainy afternoon while rummaging through my late grandmother’s collection of family recipes. Each note was infused with her love, and as I flipped through the pages, the inviting aroma of cinnamon wafted through my mind. It reminded me of lazy Sunday afternoons spent at her kitchen table, the scent of freshly baked goodies enveloping us like a warm hug. This gluten-free cake not only honors her legacy but also delights in its nutty flavors and comforting spices, making it perfect for any gathering. With its moist texture and the delightful crunch of walnuts, this cake evokes cherished memories while creating new ones with family and friends.

What Makes This Recipe Special

This Walnut Cinnamon Cake is more than just a treat; it’s a celebration of flavors and memories. The combination of rich walnuts and the warm spice of cinnamon creates a harmonious blend that speaks to the heart. What makes this recipe particularly special is its gluten-free nature, allowing everyone to enjoy a slice, regardless of dietary restrictions. It’s quick to whip up for any occasion, whether it’s a cozy brunch or a festive family gathering. Trust me; once you experience its delightful flavors, it will become a beloved favorite in your home.

Walnut Cinnamon Cake (Gluten-Free)

Ingredients You’ll Need

For the Cake:

  • 1 ½ cups almond flour
  • 1 cup finely chopped walnuts (toasted for extra flavor)
  • ¾ cup granulated sugar (or coconut sugar for a healthier option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla extract

For the Topping (Optional):

  • ¼ cup chopped walnuts (for garnish)
  • 1 tablespoon maple syrup (to drizzle on top)

Note: Make sure your almond flour is fresh for the best flavor and texture. Substitutions like ground oats can work as a gluten-free alternative. Feel free to add nuts, chocolate chips, or dried fruit to cater to your preferences!

Step-by-Step Guide

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  2. Prepare Dry Ingredients: In a large mixing bowl, whisk together almond flour, sugar, baking soda, salt, and cinnamon until well combined.
  3. Mix Wet Ingredients: In another bowl, beat the eggs lightly. Stir in the applesauce, melted coconut oil, and vanilla extract until smooth.
  4. Combine Mixtures: Slowly fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Add Walnuts: Gently fold in the chopped walnuts until evenly distributed throughout the batter.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be lightly golden.
  7. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Serve: If desired, drizzle with maple syrup and sprinkle chopped walnuts on top before serving to enhance the presentation.

Tips & Recipe Variations

  • Nut-Free Option: Replace walnuts with sunflower seeds for a nut-free alternative.
  • Lower Sugar: Use a sugar substitute like Stevia or erythritol for a lower-sugar version without losing flavor.
  • Add-Ins: Consider adding dark chocolate chips or dried fruits like cranberries for an exciting twist.
  • Storage: Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. The cake can also be frozen for a month; just wrap it tightly in plastic wrap.

How to Enjoy This Dish

This Walnut Cinnamon Cake is delightful on its own, but you can elevate it even more! Pair a slice with a dollop of Greek yogurt or a scoop of vanilla ice cream for a sweet treat. It also goes beautifully with a warm cup of chai or freshly brewed coffee on a chilly day. For a fantastic presentation, sprinkle a light dusting of powdered sugar on top, and serve it with fresh fruit for a pop of color.

Common Questions

  1. Can I make this recipe ahead of time?
  • Yes! This cake actually tastes better the next day as the flavors meld together. Just store it in an airtight container.
  1. Can I freeze the leftovers?
  • Absolutely! Wrap the cake tightly in plastic wrap and then place it in a freezer-safe bag for up to a month.
  1. What can I use instead of eggs?
  • You can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a vegan option.
  1. How do I prevent the cake from becoming dry?
  • Be careful not to overbake! Check for doneness at the 25-minute mark.
  1. Can I make this dairy-free?
  • Yes! The use of applesauce and coconut oil already makes it dairy-free, so you can enjoy it without any issues.

Conclusion

As you take your first bite of this Walnut Cinnamon Cake, I hope it brings back memories of warm family gatherings, laughter, and love. This cake is not just about the ingredients; it’s about the cherished moments it can create. I encourage you to try this recipe, share it with your loved ones, and maybe even add your own twist to it, making it your own family tradition. Happy baking!

“This Walnut Cinnamon Cake is the perfect blend of flavors – moist, easy to make, and absolutely delightful! It’s quickly become a staple in our house!”

– Sarah, a satisfied baker

Delicious Walnut Cinnamon Cake with a sprinkle of cinnamon on top

Walnut Cinnamon Cake

A delightful gluten-free cake with moist texture, nutty flavors, and warm spices, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups almond flour Make sure the almond flour is fresh for best flavor.
  • 1 cup finely chopped walnuts (toasted for extra flavor)
  • ¾ cup granulated sugar (or coconut sugar for a healthier option)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla extract
For the Topping (Optional)
  • ¼ cup chopped walnuts (for garnish)
  • 1 tablespoon maple syrup (to drizzle on top)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together almond flour, sugar, baking soda, salt, and cinnamon until well combined.
  3. In another bowl, beat the eggs lightly. Stir in applesauce, melted coconut oil, and vanilla extract until smooth.
  4. Slowly fold the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared cake pan and smooth the surface.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Serving
  1. If desired, drizzle with maple syrup and sprinkle chopped walnuts on top before serving.

Notes

For nut-free, replace walnuts with sunflower seeds. Store leftovers in an airtight container for up to three days or refrigerate for a week. Cake can be frozen for a month; just wrap it tightly.
Sam
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