Ingredients for Nut Cake Gluten Free
- Pecans
- Eggs
- 1 cup packed light brown sugar
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 1/2 cups gluten-free flour blend (or spelt, whole wheat, or almond meal)
- Pinch of salt
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How to Make Nut Cake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Separate 4 large eggs, placing yolks in one bowl and whites in another. Add a pinch of salt to the egg whites and beat with an electric mixer until stiff, glossy peaks form.
- In a separate bowl, whisk together 1 cup packed light brown sugar, 1/2 cup maple syrup, and the 4 egg yolks until well combined and pale in color.
- Gently fold in 1 1/2 cups finely ground nuts (pecans recommended), 1 teaspoon ground cinnamon, and 1 1/2 cups gluten-free flour blend (or spelt, whole wheat, or almond meal). Mix until just combined.
- Gently fold in the whipped egg whites in three additions, being careful not to deflate the mixture.
- Pour batter into the prepared springform pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before carefully removing the rim of the springform pan.
- Let the cake cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
29g
Fat
7g
Carbs
4g
