This recipe creates the rich, nutty cake shown in the image, perfect for those seeking a gluten-free option. It features a dense, cinnamon-swirled sponge studded with walnuts, topped with a luscious maple-caramel glaze.
Ingredients
For the Cake:
2 cups (240g) finely ground blanched almond flour
¾ cup (90g) tapioca starch (or arrowroot starch)
¾ cup (150g) coconut sugar (or brown sugar, for a more caramel-like flavor)
1 ½ teaspoons baking powder (ensure gluten-free)
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 large eggs, at room temperature
½ cup (120ml) melted coconut oil (or light olive oil)
½ cup (120ml) unsweetened applesauce (adds moisture and natural sweetness)
1 teaspoon vanilla extract
½ cup (60g) roughly chopped walnuts, plus 1 cup (120g) whole/halved walnuts for the topping
For the Maple-Caramel Glaze:
½ cup (120ml) pure maple syrup
¼ cup (60g) coconut cream (from the top of a can of full-fat coconut milk) or heavy cream
1 tablespoon coconut oil (or butter)
½ teaspoon vanilla extract
A pinch of sea salt (optional, for a "salted caramel" effect)
Instructions
1. Prepare for Baking
Preheat your oven to 350°F (175°C).
Grease an 8x8-inch square baking pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure all lumps are broken up.
3. Mix the Wet Ingredients
In a separate, medium-sized bowl, whisk the eggs until they are broken and slightly frothy.
Add the melted coconut oil, applesauce, and vanilla extract. Whisk until well combined.
4. Combine and Fold
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold and stir the batter until it is just combined. Over-mixing can make the cake tough, but with gluten-free batters, this is less of a concern. The batter should be thick but pourable.
Fold in the ½ cup of chopped walnuts.
5. Bake the Cake
Pour the batter into the prepared pan and smooth the top with the spatula.
Bake for 35 to 45 minutes, or until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper to lift the cake out and let it cool completely on the rack. The cake must be completely cool before glazing.
6. Make the Maple-Caramel Glaze
As shown in the image, the glaze is thick and glossy, achieved by reduction. In a small saucepan, bring the maple syrup to a gentle simmer over medium heat. Do not let it boil vigorously.
Simmer the syrup for 5–7 minutes, stirring occasionally. It will start to slightly thicken and change color to a deeper amber.
Carefully whisk in the coconut cream (or heavy cream), coconut oil (or butter), vanilla, and salt. It will bubble up.
Reduce the heat to low and continue to cook, stirring constantly, for 1–2 minutes, until the glaze is smooth and uniform.
Remove from the heat and let it cool in the pan for about 10–15 minutes. The glaze will thicken significantly as it cools. You want it to be thick enough to cling to the cake but still pourable.
7. Assemble and Serve
Place the cooled cake on a serving platter or a piece of parchment paper.
Arrange the 1 cup of reserved whole/halved walnuts across the top of the cake.
Slowly pour the warm maple-caramel glaze over the top of the walnuts and the entire cake, allowing it to pool and creating beautiful, thick drips down the sides, as seen in the image.
Wait at least 15 minutes for the glaze to "set" slightly before slicing.
To serve, use a sharp knife to cut into squares, revealing the dense, moist crumb. As pictured, you can even spoon any extra glaze onto the plate.
Pro-Tips for Success
Cool Completely: Make sure the cake is cool and the glaze is not boiling hot. If either is too warm, the glaze will just soak into the cake instead of creating that iconic, thick coating.
The "Pourable-yet-Thick" Glaze: The key is to reduction. You are essentially turning the syrup into a caramel sauce. If your glaze seems too thin, let it cool for another 5 minutes in the saucepan, stirring, until it resists slightly. If it's too thick, you can warm it very gently for 10–20 seconds over low heat while stirring.
Storage: This cake is incredibly moist. Once the glaze is fully set, store it in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to 5 days, though the glaze may soften slightly. This cake is best served at room temperature.
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