Thank you so much for stopping by! I’m thrilled to share this Maple Walnut Cake recipe—rich, nutty, and naturally sweetened with real maple syrup. If you love cozy, healthier desserts (or even breakfast treats), this one’s for you. Don’t forget to subscribe below for more delicious recipes by email!
Overview of Recipe Content
This maple walnut cake is:
- What it is: A flourless, gluten‑free cake made with finely ground walnuts, perfect as dessert, snack, or even a breakfast boost.
- Where it fits: Ideal for a cozy brunch, fall gathering, or anytime you crave wholesome sweetness.
- Why you’ll love it: Naturally gluten‑free, maple‑sweetened, with that comforting crunch and warmth—especially with a dash of cinnamon.
- What it tastes like: Tender, moist, nutty, with a gentle maple kiss and spa‑like aroma.
- Health & seasonal benefits: No refined sugar, nutrient‑rich walnuts, protein from eggs and Greek yogurt, perfect for autumn’s cozy vibes.
Ingredients
- 2 cups (200 g) finely ground walnuts (or walnut meal)
- 4 large eggs
- ⅓ cup (80 ml) pure maple syrup
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon (optional)
- Optional toppings: extra chopped walnuts, powdered sugar, or a light maple glaze
Tools Needed
- Mixing bowls
- 9″ springform or 8×8″ square pan
- Whisk & spatula
- Parchment paper
Substitutions & Additions
- Use almond flour in place of walnuts (not GF).
- Replace Greek yogurt with sour cream or coconut yogurt (for dairy‑free).
- Stir in a handful of chocolate chips, dried cranberries, or fresh apple bits.
How to Make Maple Walnut Cake
- Prep: Preheat oven to 325 °F (165 °C). Line pan with parchment.
- Mix wet: Whisk eggs, maple syrup, Greek yogurt, and vanilla until smooth.
- Combine dry: Stir in walnut meal, baking soda, salt, and cinnamon until just mixed.
- Bake: Transfer batter to pan, smooth the top, bake 30–40 min until golden and slightly springy.
- Cool: Let cake rest 10 min in pan, then fully cool on a rack.
- Top: Sprinkle chopped walnuts or dust with powdered sugar before serving—and watch the smiles!
My nonna always said, “You’ll know it’s done when the scent in the kitchen makes your heart warm.” That’s exactly when this cake is ready!
What to Serve with Maple Walnut Cake
- A scoop of vanilla ice cream or dollop of Greek yogurt
- Fresh berries or poached pears
- A warm cappuccino, Earl Grey tea, or chai latte
Tips for Making It Perfect
- Grind walnuts finely for a smooth crumb (use a food processor).
- Room‑temp ingredients = uniform baking.
- Use pure maple syrup, Grade A or B.
- Don’t overbake: cake should be springy.
- Make ahead: batter can chill overnight; bake fresh in the morning.
- Freeze slices in airtight bags—great for busy mornings!
Storage Instructions
- At room temperature: Keep covered for up to 2 days.
- Refrigerator: Store 5 days; bring to room temp before serving.
- Freeze: Wrap tightly and freeze up to 1 month; thaw overnight in fridge.
General Information
Maple and walnut were celebrated ingredients in early U.S. colonial cooking. Using walnut meal keeps this cake flourless and loads it with healthy fats and texture.
Frequently Asked Questions
Can I make this nut‑free?
Try sunflower‑ or pumpkin‑seed meal, but texture/flavor will vary.
Is it dairy‑free?
Yes—replace Greek yogurt with coconut yogurt or applesauce.
Can I use maple extract instead of syrup?
You can, but it loses moisture and maple flavor depth. Syrup is best.
Is this cake vegan?
Not with this recipe—but try flax eggs and non‑dairy yogurt for a vegan twist (texture differs).
Conclusion
This Maple Walnut Cake is truly a hug in pastry form—a healthier take on a classic, perfect for cozy mornings or sweet finishes. If you love it, you’ll also enjoy these nutty favorites:
I’d love to hear how it turned out!
Interactive Elements
If you make it, please:
- Leave a review or comment below—it makes my day!
- Pin it on Pinterest (find me at poulefrecipe), or tag @poulefrecipe on socials!
Nutritional Information (per slice, 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | 10 g |
| – Sugar | 7 g |
| Protein | 8 g |
| Fat | 20 g |
| – Saturated Fat | 2 g |
| Fiber | 2 g |
| Sodium | 100 mg |
Amazing 1-2-3 Maple Walnut Cake (Gluten‑Free & Flourless!)
- Total Time: 45 mins
- Yield: 12 servings 1x
Description
This rich, flourless Maple Walnut Cake is naturally sweetened with maple syrup, gluten-free, and cozy enough for dessert or breakfast.
Ingredients
2 cups finely ground walnuts
4 large eggs
⅓ cup pure maple syrup
½ cup plain Greek yogurt
1 tsp vanilla extract
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon (optional)
Instructions
1. Preheat oven to 325°F and line pan.
2. Whisk eggs, syrup, yogurt, and vanilla.
3. Stir in walnut meal, baking soda, salt, cinnamon.
4. Pour batter into pan and bake 30–40 minutes.
5. Cool, then top with walnuts or powdered sugar.
Notes
Use almond flour for a non‑GF version.
Make ahead: batter stores well overnight.
Freeze slices for easy mornings.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 7
- Sodium: 100
- Fat: 20
- Saturated Fat: 2
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 8
- Cholesterol: 110
