Thank you so much for stopping by, dear friends! I’m thrilled to share this Walnut Yogurt Cake (No Flour), a gluten-free, protein-packed treat that’s as wholesome as it is indulgent. Made with ground walnuts and Greek yogurt, it’s naturally sweetened and perfect for breakfast, a snack, or a cozy dessert. Subscribe for new recipes straight to your inbox—you won’t want to miss what’s next!
Overview of Recipe Content
- What it is & where it fits: A moist, flourless walnut cake ideal for breakfast, snack time, or dessert.
- Why you’ll love it: Simple ingredients, no refined flour, plus gluten-free!
- What it tastes like: Rich, nutty, subtly sweet with a cozy hint of cinnamon.
- Health benefits: Loaded with plant protein and healthy fats, thanks to walnuts and Greek yogurt.
- Ingredient list:
- 1 ½ cups (150 g) ground walnuts
- 3 large eggs
- ⅓ cup (80 ml) maple syrup or honey
- ½ cup (120 g) plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon (optional)
- Tools needed: Mixing bowls, 9” springform pan, spatula, measuring cups/spoons.
- Substitutions & additions:
- Swap walnuts for almonds or pecans
- Use dairy-free yogurt for a vegan twist
- Stir in dark chocolate chips or dried fruit for extra flair
How to Make Walnut Yogurt Cake (No Flour)
- Preheat & Prep
Preheat your oven to 350 °F (180 °C) and grease a 9″ springform pan. Line the bottom with parchment for easy release. - Mix Wet Ingredients
In a bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, and vanilla until creamy and smooth—your kitchen should smell like a dream! - Incorporate Dry Ingredients
Fold in ground walnuts, baking powder, salt, (and cinnamon, if using). Stir gently until just combined—don’t overmix! - Bake to Nutty Perfection
Pour batter into the prepared pan, smooth the top, and bake for 30–35 minutes, or until a toothpick comes out clean. The cake will be golden, springy, and fragrant. - Cool & Enjoy
Let the cake cool in the pan for 10 minutes, then remove the ring. Dust with powdered sugar or drizzle with honey if desired.
What to Serve with Walnut Yogurt Cake
- Beverage pairings: A warm latte, herbal tea, or cold brew coffee
- On the side: Fresh berries, Greek yogurt, or a dollop of whipped cream
- For sharing: Slice it nice and tall on decorative plates—my nonna would say presentation feeds the heart, too!
Tips for Making It Perfect
- Even walnut grind: Use a good quality food processor, don’t over-process or it turns into paste.
- Room‑temp ingredients: Ensures a consistently moist crumb.
- Don’t overbake: Keep a close watch after 30 minutes so it doesn’t dry out.
Storage Instructions
- Room temperature: Store covered at room temperature for up to 2 days.
- Refrigerator: Keeps well in an airtight container for up to 5 days.
- Freezing: Slice and freeze in zip bags for up to 3 months. Thaw overnight in the fridge.
General Information
This cake is inspired by Mediterranean walnut desserts—simple, seasonal, and soulful. It celebrates wholesome ingredients with no fuss.
Frequently Asked Questions
1. Can I use almond flour instead of walnuts?
Yes! Almonds work beautifully. Expect a lighter flavor but similar moist texture.
2. Is this cake really gluten‑free?
Absolutely—as long as you use certified gluten‑free baking powder.
3. How sweet is it?
It has a gentle sweetness from maple syrup. Add a bit more if you love a sweeter bite.
4. Can I halve the recipe?
Yes! Bake in a smaller pan for about 25–28 minutes, checking with a toothpick.
5. Is it vegan if I use dairy-free yogurt?
Almost—just swap eggs with flax eggs (⅓ cup water + 1 tbsp ground flax per egg).
Conclusion
This Walnut Yogurt Cake (No Flour) is proof that simple ingredients lead to unforgettable flavors. It’s moist, nutty, and delightfully gluten-free—a cozy companion for any time of day. Next time, try my Flourless Coconut Greek Yogurt Cake or Moist & Magical Flourless Pumpkin Coconut Cake for even more wholesome bakes. Happy baking, and see you soon, dear friends! 💕
Interactive Elements
💬 Leave a comment or review below—I love hearing from you!
📸 Don’t forget to share your creation on Pinterest (@poulefrecipe) and tag me—I can’t wait to applaud your talent!
Nutritional Information
(Per slice, serves 8)
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 240 kcal | 6 g | 18 g | 12 g | 2 g |
Irresistible Walnut Yogurt Cake (No Flour) – A Delightful Nutty Surprise 🌰✨
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Walnut Yogurt Cake is rich, nutty, and unbelievably moist—all without a speck of flour! Made with ground walnuts, Greek yogurt, and naturally sweetened with maple syrup or honey, it’s a wholesome treat you’ll want morning, noon, and night. Gluten-free and packed with protein, this cake is perfect for cozy breakfasts, satisfying snacks, or a healthy dessert you’ll feel good about sharing.
Ingredients
1 ½ cups (150g) ground walnuts (or finely chopped)
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional, for warmth)
Optional toppings: powdered sugar, drizzle of honey, chopped walnuts
Instructions
-
Preheat your oven to 350°F (180°C). Grease a 9″ springform pan and line the bottom with parchment paper.
-
In a medium bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, and vanilla until smooth and creamy.
-
Fold in the ground walnuts, baking powder, salt, and cinnamon if using. Mix until just combined—don’t overwork it!
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
-
Let cool in the pan for 10 minutes, then release the springform ring.
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Serve warm or at room temperature with your favorite toppings.
Notes
-
For a dairy-free version, substitute a thick coconut yogurt.
-
Swap the walnuts for finely ground almonds or pecans if desired.
-
Store leftovers covered at room temp for 2 days, or refrigerate for up to 5.
-
This cake freezes beautifully—slice and wrap individually for a quick grab-and-go treat.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
