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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.
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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.