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Gluten-free walnut cake served
Rich and moist gluten-free walnut cake served on a plate.

Flourless Walnut Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The biggest challenge in gluten-free baking is replacing the structural framework. Since walnuts and almonds have no gluten to form a net around gas bubbles, the structure of the egg whites and the oil content of the nut flours play the lead role here. This cake is inherently denser and 'moister' in nature, but the intense flavour of ground nuts makes up for everything.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 8 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Electric whisk
  • Silicone spatula
  • Baking paper

Allergen Information

⚠️ Nuts
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C and line the base with paper.

Tip: Gluten-free batters are more prone to sticking; paper is a lifesaver.
2 ✓

Mix the dry ingredients: ground walnuts, almond flour, baking powder, salt.

Tip: Removing lumps is important because almond flour tends to clump.
3 ✓

Whisk the eggs with the erythritol until very frothy (at least 5 minutes). Drizzle in the oil and vanilla.

Tip: Since there is no gluten framework, the bubbles in the egg foam will hold the cake. Don't skimp on whisking!
4 ✓

Fold the dry mixture into the egg foam. Gently but thoroughly.

Tip: Walnuts are heavy and want to sink to the bottom, so thorough but gentle folding is important.
5 ✓

Bake for 25-30 minutes. Perform a skewer test.

Tip: When done, let it cool completely in the tin. It falls apart when warm!
6 ✓

Whip the cream (sweeten with erythritol to taste) and coat the cold cake.

Tip: Plant-based whipping creams are often more stable, but dairy is tastier. Decide what is more important.

Recipe FAQ

Why does it crumble so much?
Due to the lack of gluten, there is no 'glue'. The eggs and chilling help hold it together. Definitely cool before cutting!
Can I replace the almond flour?
Yes, with any finely ground oily nut (e.g., hazelnut), but liquid absorption may vary.

Ingredients

  • 200 g Ground walnuts
  • 100 g Almond flour (or finely ground almonds)
  • 100 g Erythritol
  • 4 pcs Eggs
  • 100 g Coconut oil (melted, but not hot)
  • 10 g Baking powder (gluten-free)
  • 5 ml Vanilla extract
  • 1 pinch Salt
  • 200 ml Double cream (sugar-free)
  • 50 g Walnut halves (for decoration)