Serves 8
240g almond flour (2 cups)
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
3 large eggs
120g maple syrup (1/2 cup)
60g coconut oil, melted (1/4 cup)
1 tsp vanilla extract
60ml unsweetened almond milk (1/4 cup)
1 cup walnuts, chopped
Glaze:
2 tbsp maple syrup (30g)
1 tbsp coconut oil
1/2 tsp ground cinnamon
Preheat your oven to 350°F (175°C).
Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, whisk together almond flour, baking soda, salt, and ground cinnamon.
In a large bowl, whisk together eggs, maple syrup, melted coconut oil, vanilla extract, and almond milk.
Gradually add the dry ingredients to the wet ingredients and stir until combined.
Stir in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze by combining maple syrup, coconut oil, and cinnamon in a small saucepan. Heat over medium heat until melted and smooth.
Once the cake is done, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Drizzle the glaze over the cooled cake and serve.