This rich, flourless Maple Walnut Cake is naturally sweetened with maple syrup, gluten-free, and cozy enough for dessert or breakfast.

Scale

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)

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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.

Use almond flour for a non‑GF version.

Make ahead: batter stores well overnight.

Freeze slices for easy mornings.