Easy Walnut Cake – Greek Inspired (GF Option)
This easy walnut cake recipe features ground walnuts and a touch of flour combined with a creamy egg mixture, yielding a moist and fluffy texture similar to a walnut sponge cake or coffee cake. Quickly made in a sheetpan cake can be enjoyed as it is, or layered with frosting for more festive holidays. It’s also naturally dairy free!
Why This Walnut Cake Recipe Is Extraordinary
- Moist and Tender Texture: Despite being dairy-free, the cake is surprisingly soft and moist, thanks to a well-balanced combination of nut flours, eggs, and syrup.
- Easy to Make And Store: The easy and quick recipe requires minimal effort and time since it’s made in a sheet pan. Plus, leftover slices keep well for a tasty brunch the following day.
- Versatile Enjoyment: Just like my gluten free coffee cake with cinnamon streusel, this walnut cake can be enjoyed either warm or cold in your lunch box, as dessert.
- Greek Flavor: Inspired by the classic “Karidopita,” it captures the signature flavors of Greek walnut cake—rich notes of cinnamon, cloves—while remaining allergy-friendly.
- Naturally Sweetened: without compromising on sweetness or taste.
- Nutty, Aromatic Goodness: The generous amount of walnuts not only provides a delicious bite but also imparts a deep, earthy flavor complemented by warm spices.
- Health-Conscious Approach: Free of dairy, easily customized to be gluten free, without refined sugar since it relies on more wholesome sweeteners (like coconut sugar or maple syrup): reducing refined sugar intake, while still delivering a sweet, indulgent treat.
- Perfect for Entertaining: Its an excellent dessert to serve during special occasions or holiday gatherings.
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Ingredients You Need
- Walnuts – fresh walnuts ground into flour.
- Eggs – are needed for binding everything together and to provide the sponge like texture without using too much flour.
- Flour – use any you like. I used my gluten free flour mix and it works well. As grain free flours you can use cassava or arrowroot.
- Sugar – any granulated sugar will work. As a healthier version I used maple sugar.
- Oil – as butter replacement, which provides moisture and flexibility.
- Honey – is used in very small proportions, but it gives the walnut cake some extra flavor and sweetness.
- Baking soda – for enhancing the “sponge” effect. I also tried replacing the baking soda with baking powder, and I got the same result.
- Salt – for taste enhancement.
Find the complete printable recipe with measurements below.
How To Make This Walnut Cake: Step-By-Step
First prepare a 9×13-inch pan or a 9-inch square pan. Grease the bottom with oil. Preheat oven to 300F (150C).
Step 1. Prepare the dry ingredients:
- Grind the walnuts in a food processor using the pulse motion to get a flour like consistency. Do not overdo it as you can end up with walnut butter instead of flour.
- Transfer the walnut flour into a bowl and to that add the flour, salt and baking soda, stir with a whisk or a fork to combine. Set aside.
Step 2. Prepare the wet ingredients:
- In another large bowl, crack the eggs (room temperature) and add the maple sugar.
- Beat the eggs and sugar with an electric mixer until light and thickened, about 5 minutes.
- Add the oil and honey and give another final mix to combine.
Step 3. Combine wet with dry ingredients:
- Pour the walnut mixture over egg mixture.
- Proceed with half, mix gently to combine with a spatula, then pour the other half, and continue mixing gently until everything looks homogeneous.
Step 4. Bake the walnut cake:
- Pour the batter into the prepared pan. You can use a 9×13 inch pan or 9-inch square cake pan (if you prefer the walnut cake taller) or a springform.
- Sprinkle anything you like on top, more crushed nuts or seeds would work.
- Make sure you distribute the batter evenly and bake for 55-60 minutes.
- Test the cake with a tooth pick. When it comes out clean you know it’s done.
- Remove the pan from the oven and let walnut cake cool on a rack.
Step 5. Serve:
- When completely cool, unmold the cake by running a thin-bladed knife around the edges to release it from the pan.
- Now you can sprinkle with some powdered sugar if you like.
- Cut into squares, rectangles. Use a flat metal spatula to detach from the bottom.
FAQs For Making Cake With Walnuts
How do you stop walnuts sinking in a cake?
Make sure that the flour lightly coats the ground nuts (they are heavier). It helps suspend the nuts in the batter so they don’t sink to the bottom. That’s why is important to mix all dry ingredients separate and add them at the right before baking.
What makes the walnut cake fluffy?
Whisking the eggs and sugar together is one essential tip to make the cake spongy and fluffy. The mixture becomes pale yellow and fluffy because of incorporation of air.
Do I need to toast the walnuts before baking?
The use of toasted nuts will add depth of the texture and flavor, but it’s nor really necessary.
Recipe Variations, Substitutions:
- Make a cinnamon flavored walnut cake – add 1 tsp cinnamon and 1/2 tsp cardamom (optional) to the batter.
- Coffee and walnut cake – add 2 tsp of instant coffee or espresso powder to the batter. I have a similar walnut coffee sponge cake with cinnamon, walnut and coffee flavor all combined!
- Chocolate walnut cake – replace half of the regular flour (2 tablespoons) you’re adding to the batter with 2 tablespoons of cacao powder (2 tbsp cacao powder + 2 tbsp flour), it also taste good when coffee is added to this, it enhances the chocolate flavor. You could also melt some chocolate and drizzle on top of the cake.
- Banana walnut cake – replaced 3 of the eggs with 2 large mashed bananas (or 3 smaller). I have another version of banana cake with frosting that you could also try, or a banana swiss roll cake with carob frosting. They are both gluten and dairy free by the way.
- Apple walnut cake – add one medium grated apple to the batter, similar to my Holiday Bundt Cake.
- Carrot walnut cake – add 2 medium grated carrots to the batter.
- Add dried fruits – chopped dates, raisins, cranberry. Soak them in warm water first.
Storing Tips
- Storing leftovers: Once baked the walnut cake can be kept wrapped, 3 days at room temperature or 1 week in the fridge. I think it’s tastes best the second and third day.
- Freezing: Freeze in an airtight container for up to 3 months. I think it is best to cut the cake first and separate the slices with parchment paper before freezing. So you could enjoy individual slices whenever you want.
- Thawing: The best way to defrost this walnut coffee cake is to let it slowly thaw in your refrigerator for at least 24 hours. Then, let it come to room temperature by taking it out of your fridge.
- Reheating: You can reheat the cake right out from the freezer, reheat it in the oven for about 15-20 minutes at medium temperature. Or reheat it from the fridge, cover with a foil and let it reheat for 10-25 minutes in the oven.
More Healthy Cake Ideas
Need more inspiration? Check out the Dessert Category for more Ideas!
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Walnut Cake – Greek Inspired Recipe + Gluten Free Option
This walnut cake recipe yields a moistand fluffy texture similar to a walnut sponge cake. Easily made in a sheet panthis walnut coffee cake can be enjoyed as it is or layered with frosting forfestive holidays. It’s simple, easy and similar to a Greek walnut cake called “karidopita”and can easily be transform into a gluten free walnut cake. And it's naturally dairy free!
Servings: squares
Calories: 171.73kcal
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Ingredients
- 2 cups ground walnuts - or walnut flour
- ⅓ cup flour - use all-purpose or gluten free flour mix
- ¾ tsp baking soda - or 2 tsp baking powder
- ⅓ tsp sea salt
- 6 medium eggs - room temperature
- ¾ cup maple sugar - or your favorite granulated sugar
- 2 tbsp oil - neutral oil (avocado or grape-seed)
- 2 tbsp honey
Instructions
- Prepare a 9×13-inch pan or a 9-inch square pan. Grease the bottom with oil.Preheat oven to 300F (150C).
Prepare dry ingredients:
- Grind the walnuts in a food processor using the pulse motion to get a flour like consistency. Do not overdo it as you can end up with walnut butter instead of flour.
- Transfer the walnut flour into a bowl and to that add the flour, salt and baking soda, stir with a whisk to mix everything. Set aside.
Prepare the wet ingredients:
- In another large bowl, crack the eggs (room temperature) and add the maple sugar.
- Beat the eggs with an electric mixer until light and thickened, about 5 minutes.Add the oil and honey and give another final mix to combine.
Combine wet with dry ingredients:
- Pour the walnut mixture over egg mixture.
- Proceed with half, mix gently to combine with a spatula, then pour the other half, and continue mixing gently until everything looks homogeneous.
Bake the walnut cake
- Pour the batter into the prepared pan and bake for 55-60 minutes.
- Remove the pan from the oven and let cool on a rack.
- When completely cool, unmold the cake by running a thin-bladed knife around the edges to release it from the pan.
- Cut into squares. Use a flat metal spatula to detach from the bottom.Serve.
Notes
Recipe Tips
- Make sure that the flour lightly coats the ground nuts (they are heavier). It helps suspend the nuts in the batter so they don’t sink to the bottom. That’s why is important to mix all dry ingredients separate and add them at the right before baking.
- Make a cinnamon flavored walnut cake – add 1 tsp cinnamon and 1/2 tsp cardamom (optional) to the batter.
- Coffee and walnut cake – add 2 tsp of instant coffee or espresso powder to the batter.
- Chocolate walnut cake – as flour mix use 2 tbsp cacao powder + 2 tbsp flour. You could also melt some chocolate and drizzle on top of the walnut cake.
- Banana walnut cake – replaced 3 of the eggs with 2 large mashed bananas (or 3 smaller).
- Apple walnut cake – add one medium grated apple to the batter.
- Carrot walnut cake – add 2 medium grated carrots to the batter.
- Add dried fruits – chopped dates, raisins, cranberry. Soak them in warm water first.
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Nutrition
Serving: 1cake square | Calories: 171.73kcal | Carbohydrates: 16.7g | Protein: 4.14g | Fat: 10.52g | Fiber: 0.8g | Sugar: 13.32g | Vitamin A: 97.2IU | Calcium: 30.06mg
The information shown is an estimate provided by an online nutrition calculator.
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Great cake! Super light e fluffy.
Sounds great. Could I make cupcakes with this batter? Also, can I substitute pecan flour that I need use? Thanks.
I thinks yes, you could make cupcakes too. You can substitute pecans with any other nut you like. Or maybe use ground seeds instead.
@Nancy, can use egg substitute?