Nut Cake Gluten Free
Indulge in the rich, nutty flavors of this Gluten-Free Nut Cake, a delightful treat that's as wholesome as it is satisfying. Made with almond flour and ground mixed nuts like walnuts, hazelnuts, or pecans, this cake delivers a perfectly moist and tender crumb without any gluten. Sweetened with sugar or coconut sugar for a refined sugar-free option, and accented by the warm notes of vanilla, it’s a dessert that feels indulgent yet nourishing. The light and fluffy batter comes together effortlessly with just a few simple steps, and it bakes in under 35 minutes, making this the ultimate quick and easy gluten-free baking project. Top it with a sprinkle of chopped nuts for added crunch, and serve it plain, or pair it with whipped cream or yogurt for a decadent finish. Perfect for casual gatherings, tea-time, or as a sweet ending to any meal, this nutty masterpiece is sure to delight all palates – gluten-free or not!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 100 grams Ground mixed nuts (walnuts, hazelnuts, or pecans)
- 150 grams Sugar (or coconut sugar for refined sugar-free)
- 100 grams Butter (softened)
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 2 teaspoons Baking powder (gluten-free)
- 0.25 teaspoon Salt
- 50 milliliters Milk (or plant-based alternative)
- 30 grams Chopped nuts (for topping, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease an 8-inch (20cm) round cake pan, lining the bottom with parchment paper.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the almond flour, ground mixed nuts, gluten-free baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, alternating with the milk until everything is combined into a smooth batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Optionally, sprinkle chopped nuts on top for added texture.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as-is or with a dollop of whipped cream or yogurt for an extra treat. Enjoy!
Nutrition Facts
Calories |
3615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.6 g | 361% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 165.9 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 727 mg | 56% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
