Flourless Walnut Cake

Walnuts are used throughout the world in a myriad of ways from sauces and medicines, pickled whole, used in liqueurs, or ground for making tortes and cakes. This versatile nut can be found growing throughout Europe and Japan, in southeast Canada, California, Mexico and Argentina.
When ground, walnuts are used to great effect in flourless cake recipes, adding denseness and flavour when coupled with egg yolks, and beaten egg whites.
The following flourless walnut cake is one of my favorites to make, and I’m sure it will make a great addition to your culinary repetoire especially if guests have a wheat allergy or are gluten intolerant. Or are just plain deserving of a delicious dessert.

I prefer to hand chop walnuts for the desired effect. Make sure you have a sharp knife.

(If you’re using a food processor or electric choppers, use the pulse setting).


Once baked, let is cool a few minutes before removing the sides. Be aware that the cake will fall in the centre but don’t be alarmed ………

… because you’re going to cover the cake with a nice thick layer of whipped cream that’s been infused with coffee.
Sprinkle some extra chopped walnuts over the cake sides and top. Slice and serve.
Since I made this cake on Canada Day, I sprinkled it with pomegranate seeds for a festival red note. I’ve also enjoyed the cake with fresh seasonal berries but it’s also just right as it is, served with cups of strong coffee. Enjoy!
Flourless Walnut Cake with Coffee-infused Whipped Cream
Oven 350 degrees F
10 inch springform pan – bottom buttered
2 cups walnuts, chopped fine, still maintaining texture
6 large eggs, separated
3/4 cup sugar
1 1/2 cups whipping cream
4 1/2 Tbsp. powdered sugar
1 1/2 tsp. instant coffee, dissolved in 2 tsp. whipping cream
1 tsp. vanilla extract
Preheat the oven.
Using a food processor on the pulse setting, or by hand, chop walnuts until fine and crumbly – NOT UNTIL A PASTE. Set aside 4 to 6 Tbsp. for garnish)
Using electric beaters, beat yolks in a large bowl until light and fluffy. Gradually add the 3/4 cup sugar, beating until well blended. Stir ground walnuts into the yolk mixture.
In another bowl, and using clean beaters, beat egg whites until stiff but not dry. Fold the whites into the yolk-nut mixture in two additions.
Transfer to the prepared springform pan and baked until set and the centre comes out clean when checked with a bamboo skewer. (around 40 minutes).
Cool 5 minutes before removing the sides of pan, and cool completely.
Beat cream, powdered sugar, dissolved coffee mixture and vanilla until stiff peaks form. Spread on top and side of cake evenly and sprinkle with reserved walnuts. Cut into wedges and enjoy.

7 Responses to “Flourless Walnut Cake”

  1. Anonymous says:

    I will have to make this for my mum’s birthday, as she loves walnuts! I think the hard part is going to be waiting until April! Perhaps a test run is in order…

  2. Brenda Day says:

    This too is my go to. Quick to make and tasty. Have made this several times. Always good looking and tasty! Thanks for the recipe.

  3. It’s important to leave the 8 Tablespoons of the ground walnuts aside. And yes, they are ground before measuring. Thanks!

  4. Mary Ellen says:

    Hi, do you think I could make two of these and sandwich them together with whipped cream, or are they too fragile and delicate to do that? I need to provide dessert for 15 people…Thanks!

    • Hi! I think it would hold together, and I think it would be spectacular! The proper off set spatula, a cake stand, and the whipped cream and ground nuts for decoration would conceal any “flaws” that might occur. Refrigerating it would firm it all up and you are set to go. Do let me know how it works out. Cheers!

  5. Mary Ellen says:

    Hi Shelora, it was great! The tricky thing is that both cakes sank in the middle, so I put whipped cream on the first one and filled the sunken middle with sliced strawberries. I then put the next cake upside down on that and it was wonky but good. I covered the whole lot in whipped cream and decorated wiht walnuts and strawberries. I also borrowed a technique from a hazelnut dacquoise I made a while ago and spread a very thin layer of chocolate on each cake, which was lovely.


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