Flourless Walnut Cake with Apples and Cinnamon (Gluten Free)
Fall is here and this flourless walnut cake with apples and cinnamon is so perfect for this time of year. It combines my favorite fall flavors in one. When I was a child, my mom used to prepare a cake with apples walnuts and cinnamon, but it was with flour and white sugar. When I was creating this recipe, I thought about that cake specifically. I wanted the same taste but healthier. While in my mom’s recipe there was a handful of walnuts, in mine they are the main ingredient. I ground them finely and used them instead of flour. I also replaced the refined sugar with coconut, which contains more nutrients, and it doesn’t spike your blood glucose levels. The cake turned out great. I honestly can’t stop eating it. I hope you make it too and share your opinion.
Why should you make this recipe?
You need only five ingredients to prepare this recipe. They are easy to find in every grocery store. Maybe you already have them in your pantry and fridge and don’t know what to do with them.
This recipe is grain and gluten free. Therefore, it is suitable for people with celiac disease or gluten sensitivity. This flourless walnut cake is also dairy free, heart healthy and Paleo. There is no butter or milk in the ingredients.
Since it is made with coconut sugar this cake is also diabetic friendly.
Unlike other desserts this one is not just empty calories. Walnuts apples and eggs are not only delicious but also, highly nutritious. With a single serving of that cake you consume protein, fiber, vitamins, minerals, and healthy monounsaturated fats.
This tip is not related to this recipe, but I think that it is very helpful. When you buy fresh nuts that you don’t plan using right away store them in the refrigerator. They are going to last much longer. I store all my fresh nuts and nut flours in the refrigerator.
You can replace walnuts with pecans. You can also use regular sugar if you prefer it. I like coconut sugar because of its caramel flavor and the health benefits it provides.
Squeeze as much liquid as you can out of the grated apples. This step will help you achieve a better cake texture.
Use a food processor to grind the walnuts finely. Then transfer them into a bowl and use the same food processor to grate the apples. This will save you so much time and effort.
There is no baking soda or baking powder in this recipe. The whipped egg whites have so much air in them that there is no need to add a leavening agent. You just have to carefully fold them in the batter.
Store leftovers in the fridge. If you leave the cake on the countertop int will become moldy in two-three days.
Flourless Walnut Cake with Apples and Cinnamon
- 2 cups raw walnuts shells removed
- 4 large eggs
- ¾ cup coconut sugar or sugar that you prefer
- 2 tsp cinnamon
- 2 medium sized apples of choice peeled, seeds and stems removed
- nonstick cooking spray
- Preheat the oven to 355F and line a square baking pan (9 inches) with parchment paper. Spray with nonstick cooking spray.
- In a food processor grind finely two cups of walnuts and transfer them in a bowl. In the same foo processor grate the apples and set them aside.
- Crack the eggs and separate the egg whites and egg yolks in two different bowls.
- Add the sugar to the bowl with the egg yolks and beat them with a mixer until the sugar is dissolved.
- Then beat the egg whites (with clean and dry beaters) until you have stiff peaks.
- Add the ground walnuts to the egg yolk and sugar mixture and stir well.
- Over a strainer in a sink squeeze the grated apples to remove some of the water. Then add them to the egg yolk and walnut mixture and stir.
- Gradually add the egg whites and incorporate them in the mixture by carefully folding them in.
- Finally add the cinnamon and stir it in.
- Transfer the mixture in the baking pan and bake for 25-30 minutes or until firm to the touch and golden brown.
- After baking remove the cake from the pan and cool it off on a cooling rack for at least 10 minutes before slicing it.
- Store leftovers in an airtight container in the fridge for 3-4 days.