This Moist Gluten‑Free Walnut Cinnamon Cake with Maple Glaze is a tender, naturally sweet treat made with wholesome ingredients like almond flour, chopped walnuts, and maple syrup. The warmth of cinnamon weaves through the cake and glaze, offering a cozy and nutty dessert that’s both comforting and nutritious. I love serving this cake for afternoon tea, holiday gatherings, or just when I want something sweet without the guilt.
Why You’ll Love This Recipe
I like how this recipe checks all the boxes for a comforting dessert that’s also gluten-free and naturally sweetened. The almond flour makes the cake incredibly moist and rich, while the walnuts add crunch and a lovely nutty flavor. With no refined sugar and a quick prep time, I can whip this up even on a busy day. Plus, the maple glaze adds the perfect finishing touch—it’s warm, glossy, and so simple to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
For the Glaze:
30g maple syrup (2 tablespoons)
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon
Directions
I preheat the oven to 350°F (175°C), grease a 9‑inch round cake pan, and line the bottom with parchment paper.
In a medium bowl, I whisk together almond flour, baking soda, salt, and cinnamon.
In a separate large bowl, I beat the eggs, then add maple syrup, melted coconut oil, vanilla, and almond milk, mixing until smooth.
I gradually combine the dry ingredients with the wet mixture until everything is just blended. Then I fold in the chopped walnuts.
I pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, I make the glaze by gently heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
Once the cake is out of the oven, I let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Finally, I drizzle the warm glaze over the cooled cake before slicing and serving.
Servings and timing
This cake yields 8 satisfying servings.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: Approximately 310 kcal per serving
Variations
I sometimes add a pinch of nutmeg or cloves to deepen the spice profile.
For a citrus twist, I mix in some orange zest into the batter or glaze.
If I want extra texture, I top the cake with additional chopped walnuts before baking.
I’ve also tried replacing the walnuts with pecans—equally delicious.
To make this dairy-free and nut-safe for others, I’ve used oat milk instead of almond milk and it still comes out great.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze slices individually wrapped, then thaw them at room temperature. When I want to reheat a slice, I warm it in the microwave for about 15–20 seconds or pop it in a toaster oven for a quick refresh.
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FAQs
How do I keep the cake moist after baking?
I make sure not to overbake it, and I store it in an airtight container as soon as it cools. The almond flour helps lock in moisture naturally.
Can I use honey instead of maple syrup?
Yes, I’ve substituted honey in this recipe before. It changes the flavor slightly, but it still tastes great. Just keep in mind that honey is sweeter, so I use a bit less.
Is this cake suitable for people with dairy allergies?
Absolutely. Since I use coconut oil and almond milk, it’s naturally dairy-free. Just make sure to double-check ingredient labels for any potential cross-contamination.
Can I use a different type of flour?
I wouldn’t recommend swapping almond flour with a wheat-based or coconut flour because it changes the texture significantly. Almond flour gives the cake its signature moistness and nutty flavor.
What’s the best way to serve this cake?
I love serving it slightly warm with tea or coffee. Sometimes I even add a dollop of coconut whipped cream for an extra treat.
Conclusion
This moist gluten-free walnut cinnamon cake with maple glaze has become one of my favorite go-to desserts. It’s easy to make, full of flavor, and has a comforting, homemade feel that makes it perfect for any occasion. Whether I’m serving it at a cozy gathering or enjoying a slice with afternoon tea, this cake never disappoints.
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Moist Gluten‑Free Walnut Cinnamon Cake with Maple Glaze
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This moist gluten-free walnut cinnamon cake is a naturally sweetened dessert made with almond flour, maple syrup, and chopped walnuts. It’s topped with a warm maple glaze and perfect for gatherings or a comforting treat with tea.
Ingredients
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
For the Glaze:
30g maple syrup (2 tablespoons)
1 tablespoon coconut oil
1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9‑inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs. Add maple syrup, melted coconut oil, vanilla extract, and almond milk, and mix until smooth.
- Gradually combine the dry ingredients with the wet mixture until just blended. Fold in the chopped walnuts.
- Pour the batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the glaze by gently heating maple syrup, coconut oil, and cinnamon in a small saucepan until smooth.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Drizzle the warm glaze over the cooled cake before slicing and serving.
Notes
Add a pinch of nutmeg or cloves for extra spice.
Mix in orange zest for a citrus twist.
Top the cake with extra chopped walnuts before baking for added crunch.
Pecans can be used instead of walnuts.
Oat milk works well as a nut-free, dairy-free alternative to almond milk.
Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
Freeze individually wrapped slices for longer storage; reheat in microwave or toaster oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 12g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
