Best 3 Walnut Cake Gluten Free Recipes
Gluten-free walnut cake is a delightful treat that offers a delicious and healthy alternative to traditional flour-based cakes. With its rich, nutty flavor and moist texture, this cake is perfect for any occasion, from birthdays to afternoon tea parties. If you are looking for a gluten-free cake recipe that is packed with flavor and nutrients, then look no further! In this article, we will provide you with a selection of the best gluten-free walnut cake recipes, so you can enjoy this delightful dessert without compromising on taste or texture.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE
Being gluten free for almost 6 months, it was difficult to find a good gluten-free pound cake, so I decided to give it a try. I was amazed how this cake turned out: moist, crumbly, and a lot of flavor. The secret to this is beating the egg whites until glossy and stiff, as well as the egg yolks, so the cake does not deflate while baking. Wrap well and store in the refrigerator.
Provided by Anda
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch loaf pan; dust with 1 tablespoon rice flour.
- Mix brown rice flour, 1/2 cup rice flour, tapioca flour, and salt together in a bowl.
- Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with the paddle attachment; beat for 3 to 4 minutes. Add 1/2 cup sugar gradually, continuing to beat until stiff and glossy peaks form. Transfer beaten egg whites carefully into a clean, dry bowl.
- Combine egg yolks, remaining 1/2 cup sugar, and lemon zest in the bowl of the stand mixer. Beat for 3 to 4 minutes. Add oil very slowly, continuing to beat until fully incorporated.
- Fold rice flour mixture and beaten egg whites very gently into the egg yolk mixture. Pour 3/4 of the batter into the prepared loaf pan.
- Fold walnuts, vanilla extract, cocoa powder, and coffee powder into the remaining batter. Pour into the loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Turn off oven and let cake cool inside, about 20 minutes. Transfer cake to a wire rack and let cool completely, about 20 minutes.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 44.1 g, Cholesterol 93 mg, Fat 39.8 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 181.1 mg, Sugar 25.9 g
GLUTEN-FREE FLOURLESS WALNUT CAKE
Recipe from 4 Ingredients Gluten Free Cookbook. An easy cake to make for friends who are gluten-free without having to go out and buy specialty flours and ingredients For lactose free- dont serve with cream- some strawberries or other fresh fruit instead
Provided by Jubes
Categories < 4 Hours
Time 1h20m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 160°C and line a 22cm springform cake tin with baking paper.
- Using an electric beater, beat the egg yolks and the sugar together. COntinue beating until light and fluffy. This should take about five minutes.
- Meanwhile, grate the zest of the entire lemon. Add the zest to the egg yolk mixture. Set aside.
- Using a food processor or mini-mill grind the walnuts. You are looking for a fine nut meal texture. Set aside.
- In a seperate bowl, beat the egg whites and continue beating until stiff peaks form.
- Fold 1/3 of the egg whites into the egg yolk mixture. Add the ground walnuts to the egg yolk mixture as well. Stir until thoroughly blended.
- Very carefully, fold in the remaining egg whites. Do not overbeat as you are looking to keep a light airy texture.
- Pour the cake mixture into the prepared tin and bake for 50 to 60 minutes. WHen done should be firm to the touch and golden brown.
- Allow the cake to cool comepletely in the tin befoore removing to serve.
- Suggested serving with freshly whipped cream.
Nutrition Facts : Calories 337.9, Fat 24.8, SaturatedFat 2.8, Cholesterol 84.6, Sodium 29, Carbohydrate 26.1, Fiber 2.9, Sugar 21.1, Protein 8
WALNUT CAKE (GLUTEN FREE)
This is a simple walnut cake, similar to a pound cake, I think. The milk can be dairy or non dairy, any kind works.
Provided by Mia in Germany
Categories Dessert
Time 45m
Yield 16 pieces, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 390 degrees F (200 C).
- Cream butter and sugar, add eggs and milk.
- Combine flours, baking powder, xanthan and ground walnuts.
- Stir into wet ingredients and mix thoroughly.
- Pour into greased pound cake tin and bake at 390 degrees about 30 minutes.
- Let cool a bit before removing from tin.
- Cool completely on wire rack.
Nutrition Facts : Calories 353.6, Fat 23.7, SaturatedFat 8.1, Cholesterol 62.7, Sodium 176.6, Carbohydrate 31.9, Fiber 1.9, Sugar 8.5, Protein 5.5
Tips:
- Use good quality walnuts: Fresh, plump walnuts will give your cake the best flavor and texture.
- Toast the walnuts: Toasting the walnuts before using them will enhance their flavor and make them more fragrant.
- Don't overmix the batter: Overmixing the batter can result in a dense, dry cake. Mix just until the ingredients are combined.
- Use a bundt pan: A bundt pan will give your cake a beautiful, classic shape.
- Let the cake cool completely before glazing: This will help the glaze set properly.
Conclusion:
This gluten-free walnut cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and rich walnut flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free dessert, give this walnut cake a try. You won't be disappointed!
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