When I first made these decadent little cakes, I set out to create a dessert bursting with bright citrus and rich walnut flavor – something with a swirl of jam or sauce and a creamy element to serve alongside. The result ended up being even better than I’d hoped.
These cakes are grain-free, dairy-free, and refined sugar-free, with an irresistibly ooey-gooey texture that’s best when left soft and tender in the center. While I’ve tested them using flaxseed in place of the egg yolk (which does work), I prefer the richness and texture of the egg yolk version – so that’s the one I’m sharing here.
They’re wonderfully simple to make and easy to prep ahead, making them perfect for entertaining or an easy make-ahead dessert. You can serve them warm or chilled, but the quick citrus jam swirled into the center really makes them shine, adding a bright, fresh pop of flavor. I love finishing them with a lightly tangy, quick-to-make coconut crème fraîche for a special touch.
Add these to your dessert repertoire and you’ll never be scrambling for a satisfying option again – whether you’re eating grain-free, dairy-free, refined sugar-free, or are just looking for a genuinely delicious treat.
Step by Step Instructions for Gluten-Free Orange Walnut Cakes (Grain-Free & Dairy-Free)
Gather all ingredients: Walnuts, cassava flour, fine sea salt, oranges, maple syrup, egg, walnut or almond butter, coconut oil, ginger (optional)
Zest one orange and set the zest aside.
Trim, peel, and segment the oranges. Squeeze 1 Tbsp of juice from the remaining membrane for the batter.
Simmer the orange segments with maple syrup (and ginger, if using) until thickened and reduced.
Toast the walnuts (optional).
Grind the walnuts in a blender or food processor.
Whisk together the cassava flour, ground walnuts, salt, and orange zest.
Stir together the egg yolk, maple syrup, orange juice, nut butter, and melted coconut oil.
Add the dry ingredients to the wet ingredients and stir until thoroughly combined.
Spoon batter into lightly oiled muffin tins, filling halfway. Swirl in 1 tsp of orange jam.
Bake 18-20 minutes, until cakes are just set but still soft in the center.
Gluten-Free Orange Walnut Cakes (Grain-Free & Dairy-Free)
Soft and gooey gluten-free orange walnut frangipane-style cakes swirled with a quick maple citrus jam and naturally sweetened for a simple yet elegant dessert.
6
servings25
minutes20
minutesKeep the screen of your device on
Ingredients
3/4 cup ground toasted walnuts (from about 1 cup walnut halves)*
1/3 cup cassava flour
1/4 tsp fine sea salt
1 Tbsp zest from an organic orange
1/3 cup maple syrup
1 egg yolk
2 Tbsp walnut butter or almond butter
1 Tbsp freshly squeezed orange juice
2 Tbsp melted coconut oil
- For the orange jam
2 oranges (I like including a blood orange for color)
2 Tbsp maple syrup
pinch freshly grated ginger (optional)
- To serve (optional)
Directions
- Preheat your oven to 350F. Lightly grease 6 cavities of a muffin tin with coconut oil and set aside.
- Begin by making the orange jam. Zest one of the oranges and set the zest aside for the cake batter. To segment the oranges, slice off the top and bottom, stand it upright, and carefully cut away the peel and white pith. Holding the orange over a bowl, cut between the membranes to release clean segments.
Set the segments aside and squeeze the remaining membrane and core to extract 1 tablespoon of orange juice for the cake batter. - Heat a small saucepan over medium-high heat and add the orange segments, 2 Tbsp maple syrup, and pinch of freshly grated ginger (if using). Bring to a gentle simmer and, stirring occasionally, cook for 12-15 minutes or until thickened and the liquid has reduced. Remove from heat and allow to cool slightly.
- In the meantime, grind the (toasted*) walnuts in a high-speed blender or food processor until finely ground. Add ¾ cup of the ground walnuts to a medium bowl and add the cassava flour, fine sea salt, and reserved orange zest. Stir until well combined.
- In another medium bowl, whisk together the maple syrup, egg yolk, nut butter, orange juice, and coconut oil until smooth and fully combined.
- Add the dry ingredients to the wet ingredients and stir until a soft, cohesive batter forms. Divide the batter evenly among the prepared muffin cavities, filling each about halfway. These are meant to be small cakes rather than full muffins and will not rise much.
- Spoon about 1 teaspoon of orange jam onto each little cake. Using a skewer or a knife, gently swirl the jam into the batter. Bake in the pre-heated oven for 18-20 minutes or until the cakes are just set but remain soft in the center.
- Allow the cakes to cool in the muffin tin for 5-10 minutes, then gently remove them using a small rubber spatula and transfer to a wire rack to cool completely. Serve with additional orange jam and a tablespoon of coconut crème fraîche, if desired. Enjoy!
Notes
- *For extra flavor, lightly toast the walnuts before grinding. Heat a small skillet over medium heat, add the walnuts, and toast, stirring occasionally, until fragrant. This step is optional but I highly recommended it for best flavor.
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