Thank you so much for stopping by my kitchen today—your interest warms this old chef’s heart! I’m beyond excited to share one of my all-time favorite recipes: Greek Walnut Cake (No Flour). Subscribe below for mouthwatering, soul-satisfying recipes delivered straight to your inbox!
Overview of Recipe Content
What this recipe is:
This delightfully moist cake is our beloved Greek walnut cake, naturally gluten-free and free of any flour. It’s perfect for a cozy brunch, festive celebration, or anytime you crave something sweet and wholesome.
Why you’ll love it:
- Rich nutty flavor with a tender, melt-in-your-mouth crumb.
- Naturally gluten-free—great for guests with dietary preferences.
- Flavored with honey, warm spices, and just the right amount of sweetness.
Taste profile:
Every bite tastes like a comforting hug—earthy walnuts, sweet honey, warm cinnamon, and a subtle hint of cloves. A little buttery richness seals the deal!
Health/nutritional perks:
- Packed with healthy fats, protein, and fiber from walnuts.
- Sweetened by honey or maple syrup, it’s refined-sugar-light (especially if skipping the brown sugar).
- Naturally gluten-free and adaptable to various diets.
Ingredients
- 2 cups (200 g) finely ground walnuts
- 5 large eggs, separated
- ½ cup (120 ml) honey or maple syrup
- ¼ cup (50 g) brown sugar (optional)
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup (115 g) melted butter or neutral oil
Optional Topping
- A dusting of powdered sugar
- A drizzle of honey
- Zest of orange or lemon
Tools needed
- 9‑inch (23 cm) springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Fine mesh sieve
Substitutions & Additions
- Use almond flour (same weight) or mix walnuts and almonds.
- Swap spices with nutmeg or cardamom.
- Add a pinch of orange zest or a handful of dark chocolate chips.
How to Make Greek Walnut Cake (No Flour)
- Prep:
- Preheat your oven to 350 °F (175 °C).
- Grease and line a 9‑inch springform pan.
- Mix the yolks:
- In a bowl, beat the egg yolks with honey (or maple syrup), brown sugar, vanilla, spices, and salt until pale and creamy (~3 minutes).
- Add walnuts & butter:
- Stir in ground walnuts and melted butter (or oil) until evenly distributed.
- Whip the whites:
- In another bowl, whisk egg whites until firm peaks form.
- Fold gently:
- Add one-third of the whites to the walnut batter to lighten it. Then carefully fold in the rest, preserving as much air as possible to keep it fluffy.
- Bake:
- Pour into the prepared pan. Bake 30–35 minutes, or until a toothpick comes out clean, and the top is golden brown.
- Cool & top:
- Let cool in the pan for 10 minutes, then release sides and finish cooling on a wire rack. Add your chosen topping.
With that warm, nutty aroma filling your home, I often pause and think, “This one’s worth every step!”
What to Serve with Greek Walnut Cake (No Flour)
- Morning pairing: Greek yogurt topped with fresh berries or sliced stone fruit.
- Afternoon tea: A steaming mug of strong espresso or spiced chai.
- Dessert finale: Serve with vanilla ice cream or a dollop of whipped cream, drizzled with honey and orange zest.
Tips for Making It Perfect
- Ensure egg whites reach firm peaks—don’t under- or overbeat.
- Grind walnuts just before baking to preserve freshness.
- For deeper flavor, roast walnuts lightly (5 min at 325 °F) before grinding.
- Use a springform pan for gentle release—though a standard cake pan works too.
- Make ahead! Cake texture improves after a day in the fridge.
Storage Instructions
- Store tightly covered at room temperature up to 2 days.
- For longer life, refrigerate up to 5 days.
- Freeze in slices (well wrapped) up to 1 month. Thaw overnight at room temperature.
General Information
This cake has deep roots in Greek and Mediterranean cuisine, celebrating walnuts—a traditional ingredient. With no flour, it’s reminiscent of classic flourless torte, but my version brings in honey, cinnamon, and cloves for that signature Greek touch. Perfect for holidays and special occasions!
Frequently Asked Questions
- Can I make this dairy-free?
Yes! Replace butter with coconut oil or other neutral oil. - Can I halve the recipe?
Absolutely—just bake in a 7‑in pan and check doneness earlier. - Is it gluten-free?
Yes, naturally. Just double‑check your spices and add‑ins if you’re super-sensitive. - How can I get a higher cake top?
Lightly pulse egg whites to stiff peaks and gently fold for loft. - Can I add fruit or chocolate?
Sure—1 cup of dried fruit (e.g. figs or cherries) or ½ cup dark chocolate chips folded in.
Conclusion
This Greek Walnut Cake (No Flour) is a heartwarming, flavorful dessert or snack that’s simple yet elegant. If you love this, you might also adore:
Pack your pans, share a slice with someone you love, and enjoy every walnut-scented moment! 💕
Interactive Elements
Let me know how your cake turned out—leave a review or drop a comment below! Don’t forget: snap a pic, pin it on Pinterest, or tag me on Instagram @poulefrecipe—I adore seeing your creations in my feed 🙂
Nutritional Information
(Per slice; makes ~12 slices)Nutrient Amount Calories ~280 kcal Protein ~6 g Fat ~22 g ‑ Saturated Fat ~7 g Carbohydrates ~14 g ‑ Sugars ~11 g Fiber ~2 g
Irresistibly Decadent Greek Walnut Cake (No Flour) 🎉
- Total Time: 50 minutes
- Yield: 12 slices 1x
Description
A moist, naturally gluten-free Greek walnut cake sweetened with honey and warm spices—simple, elegant, and completely flourless. Perfect for dessert, brunch, or tea time!
Ingredients
2 cups (200g) finely ground walnuts
5 large eggs, separated
½ cup (120ml) honey or maple syrup
¼ cup (50g) brown sugar (optional)
1 tsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp salt
½ cup (115g) melted butter or neutral oil
Optional toppings: powdered sugar, honey drizzle, orange or lemon zest
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. In a bowl, beat the egg yolks with honey (and optional brown sugar), vanilla, cinnamon, cloves, and salt until creamy.
3. Stir in the ground walnuts and melted butter until fully combined.
4. In a separate bowl, whip egg whites to firm peaks.
5. Gently fold a third of the egg whites into the walnut mixture, then fold in the rest until just combined.
6. Pour into prepared pan. Bake 30–35 minutes or until golden and a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then remove and cool completely on a wire rack. Add toppings before serving.
Notes
For deeper flavor, lightly toast the walnuts before grinding.
Swap butter for coconut oil to make it dairy-free.
Add orange zest or chocolate chips for a twist.
This cake gets even better the next day—let it rest overnight!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 11g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
