Preheat oven to 175°C / 350°F. Grease and line a 9-inch round cake pan (or 8×8 square pan) with parchment.
Step 2: Mix dry ingredients
In a bowl, whisk gluten-free flour blend, baking powder, baking soda, cinnamon, and salt.
Step 3: Mix wet ingredients
In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, yogurt (or sour cream), milk, and vanilla until smooth.
Step 4: Combine batter
Add dry ingredients to wet ingredients and mix gently until just combined.
Fold in toasted chopped walnuts. Let the batter rest 10 minutes (this helps gluten-free flour hydrate).
Step 5: Make swirl (optional)
Mix brown sugar, cinnamon, walnuts, and melted butter/oil until crumbly.
Step 6: Assemble
Pour half the batter into the pan. Sprinkle swirl mixture evenly over it.
Add remaining batter and smooth the top. For a visible cinnamon ribbon, swirl gently with a butter knife 2–3 times.
Step 7: Bake
Bake for 30–40 minutes (time varies by pan), until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too quickly, tent loosely with foil near the end.
Step 8: Cool
Cool in the pan for 10 minutes, then remove and cool completely on a rack.
If glazing, wait until fully cool.
Step 9: Glaze (optional)
Whisk powdered sugar, milk/cream, vanilla, and optional cinnamon. Drizzle over cake and let set 10 minutes before slicing.
Success check: Moist, tender gluten-free cake with warm cinnamon flavor, crunchy toasted walnuts, and a soft crumb that holds together beautifully.
Serving and Storage:
Serving
Serve at room temperature or slightly warm. It’s excellent with coffee, tea, or a scoop of vanilla ice cream.
Storage
Store tightly covered at room temperature for 2 days or refrigerate for 5 days.
Bring to room temperature before serving for the best texture.
Freezing
Freeze slices wrapped tightly for up to 2 months. Thaw at room temperature.
Tips:
Tip 1: Let the batter rest
Gluten-free flours absorb liquid more slowly. A 10-minute rest improves texture and prevents grittiness.
Tip 2: Weigh flour if possible
Gluten-free blends vary widely. Too much flour can make cake dry; weighing helps consistency.
Tip 3: Toast walnuts for best flavor
Toasting makes walnuts taste richer and more “bakery-like.”
Tip 4: Don’t overmix
Overmixing can make gluten-free batters gummy. Mix just until combined.
Tip 5: Check for doneness early
Gluten-free cakes can go from moist to dry if overbaked. Start checking at 30 minutes.
Variations:
1) Maple Walnut Cinnamon Cake
Replace 2 tbsp sugar with maple syrup and add 1/2 tsp maple extract for a cozy twist.
2) Apple Walnut Cinnamon Cake
Fold in 1 cup finely diced apples (pat dry first) for extra moisture and flavor.
3) Orange Cinnamon Walnut Cake
Add 1 tbsp orange zest to the batter and replace milk with orange juice for a bright note.
4) Dairy-Free Option
Use coconut yogurt and almond milk, and choose dairy-free glaze ingredients.
5) Cream Cheese Frosting Finish
Top with a light cream cheese frosting if you want a richer dessert-style cake.
Conclusion:
This Gluten-Free Walnut Cinnamon Cake proves that gluten-free baking can still be soft, moist, and full of bakery flavor.
With warm cinnamon, toasted walnuts, and a tender crumb, it’s the kind of cake that works for breakfast, snack time, or dessert—
and it’s delicious enough that nobody will guess it’s gluten-free.
FAQ:
Which gluten-free flour blend works best?
A 1:1 gluten-free all-purpose blend designed for baking is best (often labeled “measure for measure”).
If it doesn’t include xanthan gum, add 1/2 tsp.
Why did my gluten-free cake turn out dry?
Most commonly: too much flour blend, overbaking, or a blend that absorbs more liquid.
Weigh flour if possible and start checking doneness early.
Can I make this cake in a loaf pan?
Yes. Bake in a greased 9×5 loaf pan and increase bake time (usually 45–60 minutes). Check with a toothpick.
Can I replace walnuts with another nut?
Yes—pecans work beautifully, and almonds also pair well with cinnamon.
How do I keep the swirl from sinking?
Use a thick swirl mixture (with nuts and a bit of fat) and avoid over-swirling.
A slightly thicker batter also helps (don’t add extra milk).
Can I make this ahead?
Yes. The flavor improves the next day. Store covered, and glaze just before serving for the freshest look.
