Do you love the sweet combination of organic maple syrup and cinnamon? If so, then you’ll absolutely love this gluten-free cinnamon and walnut cake recipe! As the perfect way to follow up a delicious dinner, this mouthwatering dessert won’t leave you feeling guilty.
The recipe
When wanting a healthier alternative to sticky date puddings and rich chocolate cakes, this gluten-free cinnamon cake is ideal. The walnuts provide antioxidants and Omega-3, while the coconut flour provide protein and fibre – with none of the gluten that is found in regular flours!
Any leftovers are a great way to enjoy your lunch break at work, as a sweet treat after dinner or as a quick and delicious way to begin your day before rushing out the door!
The ingredients
The cake:
- Eggs (room temperature) x 4
- Sea salt x ½ a teaspoon
- Organic sprouted brown rice flour x 1 cup
- Unsalted butter (melted) x ½ a cup
- Gluten-free coconut flour x ¾ cup
- Vanilla extract x 1 teaspoon
- Powdered nutmeg x ½ a teaspoon
- Powdered cinnamon x 1 & ½ teaspoons
- Soy milk x ½ a cup
- Baking soda x ½ a teaspoon
- Baking powder x 2 teaspoons
The topping:
- Powdered cinnamon x 3 teaspoons
- Gluten-free almond flour x ¼ cup
- Unsalted butter (melted) x ¼ cup
- Raw walnuts (chopped) x 1 cup
- Sea salt x 1 pinch
- Organic maple syrup x 2 tablespoons
The method
- Start by making the topping. In a large bowl, add in all of the ingredients in the topping section. Mix them together until the mixture is fully combined, then put aside.
- Now we can start making the cake. Begin by preheating your oven to 180 degrees celsius.
- Grab a baking pan, preferably 8×8, and line it with baking paper. Grease it with either some butter or cooking oil spray.
- Take another large mixing bowl and add in the coconut flour, brown rice flour, baking powder, nutmeg, cinnamon, salt and baking soda. Whisk the ingredients until they are fully combined.
- Grab another mixing bowl and add in the maple syrup, soy milk, eggs, vanilla extract and melted butter. Give the ingredients a good whisk until completely combined.
- In two batches, add the first bowl into the second bowl while mixing thoroughly until the cake batter is completely combined.
- Now pour the cake batter into the baking tray. Use a plastic spatula to smooth out the mixture and ensure all the edges are filled and at an even level.
- Pour the cake topping over the cake batter and evenly sprinkle over with the walnuts.
- Place the baking pan in the oven and bake for around 30 to 35 minutes.
- Insert a toothpick into the cake, and if it comes out completely clean, it is ready!
- Take out of the oven and allow it to cool for about 15 to 20 minutes before cutting into pieces.
- Serve on a plate and feel free to top it up with some additional organic maple syrup! Yum!
