This Gluten-Free Walnut Cinnamon Cake is the kind of cozy dessert that makes your whole kitchen smell like comfort:
and perfect for breakfast-with-coffee, afternoon snack time, or an easy dessert that feels special.
The best part? You don’t need complicated gluten-free techniques. With the right blend, a touch of moisture from yogurt (or sour cream),
and a gentle mixing method, you’ll get a cake that doesn’t taste “gluten-free” at all—just delicious.
Introduction:
Gluten-free cakes can sometimes bake up dry, crumbly, or gritty. This recipe solves that with three smart moves:
(1) a balanced gluten-free flour blend, (2) enough fat and dairy for tenderness,
and (3) toasted walnuts to add natural richness and texture.
Cinnamon brings that classic bakery warmth, while walnuts provide crunch and depth. The cake can be baked in a round pan,
square pan, or loaf pan—making it as flexible as it is reliable. You can serve it plain, dusted with powdered sugar,
drizzled with glaze, or topped with a simple cream cheese frosting if you want a more “dessert” finish.
Whether you’re baking for gluten-free guests or simply want a wholesome, nutty cinnamon cake with an amazing crumb,
this recipe belongs in your go-to collection.
Ingredients:
Makes 1 (9-inch / 23 cm) cake (serves 10–12).
Cake Batter
- Gluten-free all-purpose flour blend (1:1): 2 cups (about 260–300 g, depending on blend)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Ground cinnamon: 2 tsp
- Salt: 1/2 tsp
- Granulated sugar: 3/4 cup
- Brown sugar: 1/2 cup (adds moisture + caramel flavor)
- Eggs: 2 large, room temperature
- Neutral oil: 1/2 cup (or melted butter for richer flavor)
- Greek yogurt or sour cream: 3/4 cup
- Milk (or almond milk): 1/2 cup
- Vanilla extract: 2 tsp
- Chopped walnuts (toasted): 1 cup
Walnut Cinnamon Swirl (Optional but Highly Recommended)
- Brown sugar: 1/3 cup
- Ground cinnamon: 1 1/2 tsp
- Chopped walnuts: 1/3 cup
- Melted butter or oil: 1 tbsp
Simple Glaze (Optional)
- Powdered sugar: 1 cup
- Milk or cream: 2–3 tbsp
- Vanilla extract: 1/2 tsp
- Optional: pinch of cinnamon
GF flour note: If your 1:1 blend does not include xanthan gum, add 1/2 tsp xanthan gum for better structure.
Walnut note: Toast walnuts at 175°C / 350°F for 6–8 minutes, then cool before chopping.
Toasting makes them more flavorful and helps prevent a “raw nut” taste.
