This gluten free cake recipe turns out a very delicate, lightweight, yet moist, gluten free cake. One layer may be used as a coffee cake, without the heavy weight, or layer it, if you desire. It contains no oil, as the walnuts and egg supply sufficient amounts of fat. Garnish with honey or agave and top with walnuts or make 2 layers and frost with a cream cheese or white frosting. Whether serving with coffee, tea, or a glass of milk, this gluten free cake will surely hit the spot if you have a sweet tooth, and it is all free of highly refined sugar (depending upon if you use honey or agave) and is high in protein. Enjoy! And please read tips below before baking.
A flourless gluten free cake recipe using walnuts, agave, eggs and leaveners. Tastes divine with a spot of tea!
Ingredients:
Instructions:
Tips
Because the cake rose to almost double the height you see, and then fell, I suggest to try baking it at 325°F for a longer period of time. It probably just needed to bake longer, but was becoming too brown, and probably would not have fallen if I had it at a lower temperature and baked it longer. Next time I make this, I will post updates here.
Walnuts tend be bitter. If you roast the walnuts in the oven first, allow them to cool and then grind them, some of the bitterness will be removed. Another option is to crack your own walnuts and leave them out for about a week. Then they will only have a very slight bitter taste. It's just a characteristic of walnuts. And the best option is to soak them overnight; rinse them thoroughly, several times until the milky substance is washed away; and the dehydrate them. Works like a charm!
Cakes made from egg white may fall more easily than others due to the excessive amount of air bubbles in the cake. If the lower temperature does not do the trick, perhaps mixing the egg white on medium speed may help.
Another option is to leave out the baking powder, though the cake will remain on the low side, which it should.
If your cake does fall, just note that a layer of honey/agave and nuts hide all imperfections (wrinkles from shrinkage).
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Email feedback:
"Thanks again for sharing your knowledge. Many, many people here in Sweden eat gluten free. We made exactly your walnut cake without the spring cake pan though. It was great and eaten quite quickly! It's hard to substitute cake with gf cake, but thanks to YOU we did it!
Happy and healthy eating to you and your family!"
Email 2: "It's not too fancy like yours I'm sure, but we are so grateful for the option. We decorated the top with our icing of honey and coconut only. It's not the prettiest, but it was tasty.
Thanks again to you :)"
~K.S.