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.