One of the strongest memories of my childhood is to visit my grandma on Sundays. As soon as I opened the door of her kitchen, I could smell all the incredible aromas of her walnut cake! This is my version of a traditional Greek walnut cake without sugar, flour or syrup. But full of the same aromas which made me happy when I was a child! So without any further ado let’s talk about my easy gluten-free walnut cake!

What you will need

  • Walnuts. The star of the show! This is a walnut cake after all. I haven’t tried this recipe with another nut so I don’t know if you can replace this in case you don’t like walnuts.
  • Oat flour. You need a little bit of oat flour to help with the perfect consistency. Oat flour makes the cake more moist!
  • Eggs. I like to use pasture-raised eggs as I feel that the animals get treated better in the pastures but feel free to use any eggs that you have on hand.
  • Honey. You can use either honey or maple syrup in this recipe. I used just 1/2 a cup but if you want it even sweeter you can add up to 1/4 cup more. But don’t forget that you can always drizzle some honey on top before you serve it!
  • Olive oil.
  • Aromatics: Spices and orange zest
  • Aluminum free baking powder as a rising agent

How to serve

Traditionally in Greece, we soak the walnut cake in a rick syrup. You can definitely do this with this cake. I decided to skip this step (and hopefully my grandma will forgive me) for two reasons. Mainly because this is an extra step that you need to follow. You need to prepare the syrup (usually I make it with water, honey and orange peel), pure it and let it soak over night. Also, I wanted to serve this to my young toddler so I needed something with less honey. So I didnt add the syrup but when I served it I drizzled some honey on top. This is of course optional. And of course I topped it with crushed walnuts and cinnamon for extra crunch. Panos absolutely loved it!

How to store it

This easy gluten-free walnut cake is amazing for batch cooking and meal prep. You can store it

  • in your counter in an airtight container for up to 3 days or
  • in your freezer in freezer friendly containers for up to 3 months for a quick dessert or healthy snack. When you are ready to eat them, take out as many pieces as you want and defrost them in the fridge in an airtight container or in the microwave on the defrost cycle.

Do you need more healthy cake inspiration?

Then don’t forget to check out my:

Easy gluten-free walnut cake

Recipe by Panos EatsCourse: DessertDifficulty: Easy


Prep time


Cooking time




  • 5 eggs

  • 10 oz (283.5 grams) walnuts

  • 3 oz (85.05 grams) oat flour

  • ½ cup honey

  • ½ cup olive oil

  • 1 tsp ground cinnamon

  • zest of one orange

  • 2 tsp baking powder

  • (Optional) ½ tsp ground cloves

  • (Optional) ¼ tsp ground nutmeg


  • 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

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