The butter-free walnut cake is a soft dessert suitable both for breakfast and any other time of the day.
Soft, perfectly moist, with a pronounced walnut flavor, it’s a cake you shouldn’t miss.
It’s simple and quick to prepare, especially if you have pre-shelled walnuts.
It’s a wholesome recipe, you can choose to use less refined flour as I did, you can use any oil you prefer as long as it has a delicate taste, the amount of sugar used is really moderate compared to other recipes and especially with any packaged sweet.
Finally, no butter is used and the milk in the recipe is plant-based, therefore a lactose-free dessert.
All this without sacrificing its goodness in any way, as you can easily taste in the finished sweet.
Walnuts have numerous properties. They contain phosphorus, potassium, magnesium, calcium, zinc, and iron.
Additionally, they contain a good amount of omega-3 fatty acids, which help control sugar levels and are great for heart health.
It’s widely recommended to consume them daily, and each slice of this cake contains a good amount.
That’s why I love having a nice piece for breakfast, possibly dipping it in a cup of milk or tea, and getting a good energy boost to start the day right.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 329.32 (Kcal)
- Carbohydrates 26.09 (g) of which sugars 14.71 (g)
- Proteins 5.68 (g)
- Fat 22.91 (g) of which saturated 1.49 (g)of which unsaturated 9.17 (g)
- Fibers 1.42 (g)
- Sodium 60.71 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz walnuts (already shelled)
- 1 1/4 cups Maiorca flour (type 1 soft wheat) (or all-purpose flour)
- 1/2 cup sugar
- 3 eggs
- 1/2 cup sunflower oil
- 1/2 cup plant-based milk (oat, rice, almond)
- Half packet vanillin
- 1 packet baking powder
- Half teaspoon fine salt
- to taste powdered sugar (optional)
Tools
- Electric Whisks
- 1 Blender or mixer
- 1 Spatula
- 1 Bowl
- 1 Sifter for flour
- 1 Measuring Cup for liquids
- 1 Baking Pan for cakes, 9-inch diameter
Steps
To prepare the lactose-free walnut cake, start by greasing a baking pan with a diameter of 9 inches and lining it with parchment paper cut to fit the edges.
Greasing the pan helps keep the parchment paper in place.
In a blender, chop the walnuts with 2 tablespoons of sugar taken from the recipe.
To facilitate this operation, it’s advisable to do it in a couple of rounds.
You don’t want to obtain a very fine flour, but it’s great to leave it medium-grained with some walnut pieces.
In a bowl, beat the remaining sugar with the eggs using electric whisks.
While beating, gradually incorporate the oil.
Next, add the sifted flour a little at a time, then the sifted baking powder.
After incorporating these ingredients, add the vanillin, plant-based milk, and a pinch of fine salt.
Mix everything well. Finally, add the chopped walnuts to the batter and incorporate them with a spatula.
Once a homogeneous mixture is obtained, pour everything into the cake pan and bake at 350°F for about 30 minutes.
The oven should have been preheated, in static mode, and the pan should be placed in the middle/lower level of the oven.
Always perform the toothpick test before removing from the oven.
Let cool in the pan, then remove from the mold and complete, if desired, by dusting with powdered sugar.
The butter-free walnut cake is now ready.
At room temperature, in a cake airtight container, it keeps well for 3 or 4 days.
At room temperature, in a cake airtight container, it keeps well for 3 or 4 days.
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