A fragrant and deliciously easy walnut cake that is flavored with fresh citrus orange, interlaced with crunchy walnuts, and finished off with a dusting of powdered sugar. Perfect for a quick breakfast, an afternoon tea, anytime snack or a light dessert! Totally gluten-free and dairy-free too.
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I Love Simple Cakes
I don’t bake cakes that often, because elaborate and overly fanciful cakes just seem too over-the-top (at least for me).
In my opinion, I’d rather leave those fancy cakes to professional bakers who spend their waking hours dedicated to the craft.
What I don’t mind baking, however, are easy, fuss-free cakes that don’t require 3 days of preparation time, or a degree in baking, or something to that effect. In fact, the simpler a cake is to make, the great the possibility of me baking it (and often).
Having a slice of cake with a cup of tea or hot coffee is my idea of comfort, especially during the cooler months.
Some of my favorite (easy) cake recipes include:
Delicious Walnut Cake
Here’s where this easy walnut cake recipe comes in.
You don’t need to have spent 4 years at baking school to be able to execute it well, and the results are tasty and surprisingly fragrant.
It’s also perfect for holiday baking during this time of year as Thanksgiving and Christmas approach us this holiday season!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this walnut cake recipe are easily accessible at the local grocery stores (nothing fancy required!).
- Easy to Make: Making the batter is a relatively simple process of combining the dry ingredients with the wet ingredients (apart from beating the egg yolks and egg whites separately), and then all you need to do is transfer the batter into a pan and bake!
- Amazing Taste! Made with chopped walnuts, almond meal, and fresh orange juice, among other ingredients, this is one crazy delicious cake.
- Totally Gluten-Free and Dairy-Free: The best part is that this easy walnut cake is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or dairy intolerances can still enjoy them without worries.
Ingredient Notes + Substitutions
- Walnuts: Since this is a walnut cake, walnuts are essential here. Unless of course you don’t care about the walnuts, then you can use other types of unsalted nuts such as pecans, pistachios, almonds, or cashews.
- Almond Meal: I used my homemade almond meal, but you can also use store-bought almond meal or almond flour if you prefer. Alternatively, if you want to have a stronger walnut flavor, feel free to use walnut meal instead.
- Tapioca Starch: If you don’t have tapioca starch (also known as tapioca flour), you may also use arrowroot starch instead.
- Baking Powder: In this gluten-free walnut cake recipe, baking powder is the only leavening agent, so make sure you add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
- Eggs: Make sure the eggs are at room temperature and that you separate the eggs into yolks and egg whites and use them separately. I have not tried this recipe without eggs, and I don’t think it will work without them, so I don’t recommend replacing the eggs with something else.
- Salt: Using a very small pinch of salt (no more than 1/8 teaspoon) helps to give more structure to the egg whites and allows them to reach their full volume when beaten.
- Sugar: I used normal white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar.)
- Orange Juice/Zest: For best results and taste, I highly recommend using freshly squeezed orange juice and freshly grated orange zest.
- Coconut Oil: I prefer using refined coconut oil when baking because it has a less pronounced coconut taste (compared to extra virgin coconut oil that has a stronger coconut flavor and smell). You may also use melted vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
- Powdered Sugar: Sprinkling a light dusting of powdered sugar (also called confectioners’ sugar or icing sugar) always makes any dessert look a little fancier. If you don’t have powdered sugar on hand, you can make your own by blending white sugar in a high-speed blender until you a super fine powder. If you are diabetic or insulin-resistant, I highly recommend using powdered Lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index, and will not raise your blood sugar).
How to Make Gluten-Free Walnut Cake (Step by Step)
1. Preheat and Grease
Preheat the oven to 350F (175C). Grease a 9-inch springform pan and then place a parchment paper round on the bottom, and cover the sides with parchment paper.
2. Chop Walnuts
Roughly chop walnuts until you get very small pieces.
3. Combine Dry Ingredients
In a large mixing bowl, combine the chopped walnuts, almond flour, tapioca starch, and baking powder.
4. Beat Egg Yolks
Beat the egg yolks in another large bowl until frothy, then add slowly add in the sugar, and beat until it turns pale yellow.
5. Add Yolk Mixture to Dry Ingredients
Pour the egg yolk mixture into the bowl with dried ingredients, add orange juice, zest, and coconut oil. Mix well until combined.
6. Beat Egg Whites
Beat egg whites and salt with an electric hand mixer for 2-3 minutes until stiff peaks form.
7. Fold Egg Whites into Batter
Gently fold in beaten egg whites into the batter, until just combined (be careful not to over-mix).
8. Pour Batter into Prepared Cake Pan
Pour the walnut cake batter into the prepared pan, place pan on baking sheet, and bake for approximately 1 hour or until a toothpick inserted in the middle comes out clean.
9. Cool Completely Before Removing
Let the sweet walnut cake cool completely on a wire rack before removing pan sides.
10. Remove Cake From Pan
Invert the cooled cake onto platter and then remove parchment paper.
11. Sprinkle with Powdered Sugar
Sprinkle powdered sugar on top of the cake and serve.
Dish by Dish Tips/Tricks:
- Use Lemon Instead of Orange: If you prefer the taste of lemon instead of orange, feel free to substitute the orange juice and zest with fresh lemon juice and zest instead.
- Make Chocolate Walnut Cake: If you love the taste of chocolate, feel free to add 1/4 cup of unsweetened cocoa powder to the dry ingredients.
- Make Muffins: I used a springform pan to make this cake, but you can also divide the batter between a regular 12-cup muffin mold instead to make walnut muffins (bake the muffins at 350F for 40 minutes).
- Make a Walnut Loaf: Alternatively, you can also use a regular loaf pan to make a gluten-free walnut loaf.
- Make a Layer Cake: If you’d like to make a more elaborate cake, you can prepare a double batch of this cake and spread frosting between and on top of each layer. Top the cake with walnut halves for a beautiful finish.
Recipe FAQs:
To store this gluten-free walnut cake, cover it with plastic wrap or place it in airtight container in the refrigerator for up to a week.
Other Gluten-Free Cakes to Enjoy:
Gluten-Free Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Walnut Cake (Gluten-Free, Dairy-Free)
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
A fragrant and deliciously easy walnut cake that is flavored with fresh citrus orange, interlaced with crunchy walnuts, and finished off with a dusting of powdered sugar. Perfect for a quick breakfast, an afternoon snack or a light dessert! Totally gluten-free and dairy-free too.
Ingredients
- 1 1/2 cups walnuts
- 3/4 cups almond meal
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 4 large eggs, separated into egg yolks and egg whites (room temperature)
- Pinch of salt
- 1 1/4 cup sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons orange zest
- 1/2 cup coconut oil, melted
- 1 tablespoon powdered sugar, optional (for sprinkling over finished cake)
Instructions
- Preheat and Grease: Preheat the oven to 350F (175C). Grease a 9-inch springform pan and then place a parchment paper round on the bottom, and cover the sides with parchment paper.
- Chop Walnuts: Roughly chop walnuts until you get very small pieces.
- Combine Dry Ingredients: In a large bowl, combine the chopped walnuts, almond flour, tapioca starch, and baking powder.
- Beat Egg Yolks: Beat egg yolks in another bowl until frothy, then add slowly add in the sugar, and beat until it turns pale yellow.
- Add Yolk Mixture to Dry Ingredients: Pour the egg yolk mixture into the bowl with dried ingredients, add orange juice, zest, and coconut oil. Mix well until combined.
- Beat Egg Whites: Beat egg whites and salt with an electric hand mixer until stiff peaks form.
- Fold Egg Whites into Batter: Gently fold in beaten egg whites into the batter, until just combined (be careful not to over-mix).
- Pour Batter into Pan: Pour batter into the prepared spring form pan, place pan on baking sheet, and bake for around 1 hour or until a toothpick inserted in the middle comes out clean.
- Cool Completely Before Removing: Cool cake completely before removing pan sides.
- Remove Cake From Pan: Invert cake onto platter and then remove parchment paper.
- Sprinkle with Sugar: Sprinkle powdered sugar on top of cake and serve.
Notes
Walnuts: Since this is a walnut cake, walnuts are essential here. Unless of course you don’t care about the walnuts, then you can use other types of unsalted nuts such as pecans, pistachios, almonds, or cashews.
Almond Meal: I used my homemade almond meal, but you can also use store-bought almond meal or almond flour if you prefer. Alternatively, if you want to have a stronger walnut flavor, feel free to use walnut meal instead.
Tapioca Starch: If you don’t have tapioca starch (also known as tapioca flour), you may also use arrowroot starch instead.
Baking Powder: In this gluten-free walnut cake recipe, baking powder is the only leavening agent, so make sure you add it in. If you have Celiac disease or are gluten-intolerant, make sure you use certified gluten-free baking powder.
Eggs: Make sure the eggs are at room temperature and that you separate the eggs into yolks and egg whites and use them separately. I have not tried this recipe without eggs, and I don’t think it will work without them, so I don’t recommend replacing the eggs with something else.
Salt: Using a very small pinch of salt (no more than 1/8 teaspoon) helps to give more structure to the egg whites and allows them to reach their full volume when beaten.
Sugar: I used normal white sugar, but you may also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index, and will not raise your blood sugar.)
Orange Juice/Zest: For best results and taste, I highly recommend using freshly squeezed orange juice and freshly grated orange zest.
Coconut Oil: I prefer using refined coconut oil when baking because it has a less pronounced coconut taste (compared to extra virgin coconut oil that has a stronger coconut flavor and smell). You may also use melted vegan butter instead. Alternatively, if you are not lactose-intolerant, feel free to use normal butter or ghee instead.
Powdered Sugar: Sprinkling a light dusting of powdered sugar (also called confectioner’s sugar) always makes any dessert look a little fancier. If you don’t have powdered sugar on hand, you can make your own by blending white sugar in a high-speed blender until you a super fine powder. If you are diabetic or insulin-resistant, I highly recommend using powdered Lakanto monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index, and will not raise your blood sugar).
Storing: To store this gluten-free walnut cake, cover it with plastic wrap or place it in airtight container in the refrigerator for up to a week.
Adapted from: Epicurious
This recipe was originally posted on this blog in 2014, but has since been republished to include clearer step-by-step instructions, as well as recipes notes/substitutions.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Western
Keywords: walnut cake, gluten-free walnut cake
Thank you Felicia!
This is a super easy recipe for making such a yummy cake to go with my hot coffee in the morning !
Have a blessed day ahead!
With lots of love,
Mum
★★★★★
Glad you enjoy it mummy!
Hi Felicia,
You are so creative in your ideas 🙂
What a great way to celebrate spring’s arrival 🙂 I could imagine enjoying the refreshing sweet citrus fragrance coming my way as I look at the pictures of the cake on your blog. I am already salivating – just can’t wait to tuck in when I bake one for myself.
How blessed is Juan who gets to taste first hand all your great recipes. I wish I am with you to enjoy that tasting privilege too.
Sending you all my love and blessings!
Mum
★★★★★
Kudos por cualquier cambio positivo en tu vida Feli!! Y esta torta! Rica, rica, rica.
Gracias Paula!! Sii….esa torta fue mi desayuno toda la semana pasada!
p.d. fui al curso de food styling el sabado y encontre con Rocio que tambien contribuye a la Revista Jengibre!!