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Gluten-free walnut cake served

Gluten-Free Walnut Cake

This gluten-free walnut cake is a perfect example of a light and delicious dessert. The rich flavor of walnuts and sugar-free ingredients make this cake truly healthy and special. It is an ideal choice for family gatherings or any occasion where gluten-free alternatives are preferred. The combination of almond flour and ground walnuts gives the cake a special texture and rich taste.

Prep Time 20 min
Preparation 30 min
Total 50 min
1700 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 200 g Ground Walnuts
⭕ 100 g Almond Flour
⭕ 100 g Erythritol
⭕ 4 Eggs
⭕ 100 g Coconut Oil
⭕ 10 g Gluten-Free Baking Powder
⭕ 5 ml Vanilla Extract
⭕ 200 ml Sugar-Free Whipped Cream
⭕ 50 g Walnut Halves (for decoration)

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    Preparation Steps

    1

    Preheat oven to 350°F (180°C) and line a 9-inch (22 cm) cake pan with parchment paper.

    2

    In a bowl, combine the ground walnuts, almond flour, erythritol, and gluten-free baking powder.

    3

    In another bowl, whisk the eggs until light and fluffy, then whisk in the coconut oil and vanilla extract.

    4

    Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

    5

    Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before frosting.

    6

    Once cooled, slice the cake horizontally into two layers and spread with sugar-free whipped cream.

    7

    Frost the top and sides of the cake with the remaining whipped cream, then decorate with walnut halves.

    8

    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.