Walnut Cake Gluten Free Recipes

GLUTEN-FREE EUROPEAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
• Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
• Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
• Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

GLUTEN-FREE FLOURLESS WALNUT CAKE

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.

EASY GLUTEN-FREE WALNUT CAKE

Steps:

• Preheat your oven at 370F (187.78 degrees Celsius) and brush a 9 inch (22.86 centimetres) round cake pan with olive oil
• Separate the eggs in egg yolks and egg whites in two bowls
• With a hand mixer or stand mixer beat the egg whites until they form a stiff peaks (meringue) and set aside
• In a separate bowl, beat the egg yolks with honey and olive oil until fluffy and well incorporated
• Add all the spices, baking powder and orange zest and stir
• In a blender or food processor, pulse the walnuts to sand consistency
• Add the walnuts and oat flour in the egg yolk/honey/oil mixture and stir to incorporate
• Add the meringue in batches stirring with a soft circular motion to incorporate it
• Place the batter in the cake pan and bake for 45-50 min or until a toothpick comes out clean
• Let it cool and serve with a drizzle of honey

WALNUT CAKE (GLUTEN FREE)

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.

GLUTEN-FREE WALNUT CAKE

Steps:

• Preheat the oven to 350ºF. Grease an 8-inch square or a 9-inch round cake pan. If you wish to unmold the cake for serving, line the bottom of the greased pan with a piece of parchment paper, cut to fit, then grease the paper. Otherwise, the cake may be served directly from the pan.
• Combine the brown rice flour, cornstarch, baking powder, cinnamon, salt, and cloves if using, then sift them together into a bowl or onto a sheet of waxed paper. Set aside.
• In a food processor, combine 1/3 cup of the walnuts with 2 tablespoons of the sugar and process until the walnuts are finely ground. Set aside.
• In a large bowl combine the remaining sugar with the butter and beat them together until blended. Add the eggs, one at a time, beating well after each one. Beat in the orange zest and vanilla. Stir in the ground walnut and sugar mixture. Add the sifted flour mixture and beat just until the batter is smooth and blended. Stir in the remaining 1/3 cup of walnuts. Spread the batter evenly in the prepared pan.
• Bake 22 - 25 minutes, until the cake looks dry on top, and it springs back when touched gently in the center. A toothpick inserted into the center of the cake will come out clean.
• If you are unmolding the cake, let it cool in the pan for 10 minutes, then turn it out onto a rack and peel away the parchment paper. Cool completely, then transfer to a plate for serving.

GLUTEN-FREE WALNUT AND CHOCOLATE POUND CAKE

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.