Warm, Nutty, and Naturally Gluten-Free—A Cozy Cake Full of Autumn Flavor ✨
This Maple Pecan Cake is the gluten-free treat your fall dreams are made of! Made with almond and coconut flour, naturally sweetened with maple syrup and a granulated sugar alternative, and topped with crunchy roasted pecans, this cozy bake is both satisfying and nourishing. Perfect with coffee, for brunch, or as a light dessert.
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Maple Pecan Cake Recipe Overview
Gluten-free baking can be tricky, but this cake delivers moisture, flavor, and texture without a trace of graininess. The combination of almond and coconut flour gives it a rich crumb, while the maple syrup adds warmth and depth. The roasted pecans add a perfect crunch, and a sprinkle of cinnamon takes it over the top!
- Flavor: Deep maple notes with nutty richness and warm spice
- Texture: Moist and tender with a light, satisfying crumb
- Perfect For: Gluten-free gatherings, cozy afternoons, or guilt-free snacking
- Bonus: Naturally dairy-free and low glycemic when using monk fruit or stevia!
Ingredients List
- 180g almond flour (1½ cups)
- 60g coconut flour (½ cup)
- 100g granulated sweetener (½ cup, like monk fruit or erythritol)
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp ground cinnamon (optional, but cozy!)
- 4 large eggs
- 120ml maple syrup (½ cup)
- 120g melted coconut oil (½ cup)
- 120ml unsweetened almond milk (½ cup)
- 1 tsp vanilla extract
- 100g roasted pecans, chopped (¾ cup, for topping)
Necessary Tools for Preparation
- Mixing bowls
- Whisk or hand mixer
- 8×8-inch square baking dish or 9-inch round pan
- Parchment paper
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat Oven
Preheat your oven to 350°F (175°C). Grease or line your pan with parchment paper. - Mix Dry Ingredients
In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon (if using). Whisk well to eliminate lumps. - Mix Wet Ingredients
In another bowl, whisk together the eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract until smooth. - Combine and Stir
Add the wet mixture to the dry ingredients and stir until a smooth batter forms. Let sit for 2–3 minutes to allow the coconut flour to hydrate. - Pour and Top
Pour the batter into the prepared pan and smooth the top. Sprinkle the chopped roasted pecans evenly over the surface. - Bake
Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out clean. - Cool & Slice
Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Tips for Perfecting the Maple Pecan Cake Recipe
- Letting the batter rest for a few minutes helps the coconut flour absorb liquid and thicken.
- Use toasted pecans for more depth and aroma.
- Don’t overbake—check for doneness around 30 minutes.
- Add ¼ tsp nutmeg or cloves for holiday vibes!
What to Serve With It
- A mug of spiced chai or hot maple latte
- Vanilla coconut whipped cream
- Greek yogurt for a breakfast-friendly twist
- A drizzle of maple glaze for extra sweetness
Storage Instructions
- Room Temp: Store in an airtight container for 2 days
- Fridge: Keeps well for 5–6 days
- Freezer: Freeze slices individually for up to 2 months—thaw and warm before serving
General Information
- Occasions: Fall baking, gluten-free brunch, cozy weeknight dessert
- Naturally Gluten-Free: Made with almond and coconut flours
- Dairy-Free Friendly: Uses coconut oil and almond milk
FAQ
Can I use honey instead of maple syrup?
Yes! It will have a slightly different flavor but still delicious.
Is this cake keto-friendly?
If you use a keto-approved sweetener and reduce the maple syrup or use a low-carb substitute, it can be made keto-ish.
Can I make it nut-free?
Unfortunately, almond flour is essential here. For nut-free, consider a different base like oat flour and omit the pecans.
What if I don’t have coconut flour?
You can try substituting with a little more almond flour, but the texture will be less fluffy.
Conclusion
This Maple Pecan Cake is one of those feel-good bakes that tastes indulgent but keeps things naturally wholesome. Whether you’re baking for a gluten-free guest or just craving a comforting treat, this is one to add to your fall rotation!
Tried it? Snap a pic and tag @poulefrecipe—I’d love to see your slice of maple heaven! 🍁
More Gluten-Free Bakes You’ll Love:
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Maple Pecan Cake (Gluten-Free) 🍁🌰
- Total Time: 45 minutes
- Yield: 9 slices 1x
- Diet: Gluten Free
Description
This gluten-free Maple Pecan Cake is moist, warmly spiced, and naturally sweetened with maple syrup—made with almond and coconut flour for a cozy, nourishing bake.
Ingredients
-
180g almond flour (1½ cups)
-
60g coconut flour (½ cup)
-
100g granulated sweetener (½ cup)
-
1 tsp baking powder
-
¼ tsp salt
-
1 tbsp ground cinnamon (optional)
-
4 large eggs
-
120ml maple syrup (½ cup)
-
120g melted coconut oil (½ cup)
-
120ml unsweetened almond milk (½ cup)
-
1 tsp vanilla extract
-
100g roasted pecans, chopped (¾ cup)
Instructions
-
Preheat oven to 350°F. Line or grease an 8×8 or 9″ pan.
-
Mix almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
-
Whisk eggs, maple syrup, coconut oil, almond milk, and vanilla.
-
Combine wet and dry ingredients. Let sit 2–3 minutes.
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Pour batter into pan. Top with pecans.
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Bake 30–35 mins. Cool, slice, and enjoy!
Notes
Let batter sit to hydrate the coconut flour. Use toasted pecans for flavor. Stores and freezes well.
- Prep Time: 10
- Cook Time: 35
- Category: Snack
- Method: Baking
- Cuisine: American
