Super simple moist vegan Greek walnut cake!
Watch the Video:
My mom gave me this vegan Greek walnut cake recipe, and I couldn’t be more excited to share it with you. I recently visited my mom in New York, and she made it while I was there. It was just so moist and delicious that I had to get the recipe. It’s egg-free, dairy-free, and comes together in a big bowl—no fancy equipment needed here. I had a little bit of a challenge getting this recipe right and shared a lot of funny things on Instagram while testing it. So, you can laugh with me there!
Your friends will ask for this
- Light, moist cake
- Walnut crunch
- A hint of spicy cinnamon
- Delicious light and moist Greek walnut cake that’s super simple to make!
Dairy-free & vegan
The Dry Ingredients:
- All-purpose flour
- Baking powder
- Zest of an orange –zest the orange before juicing.
- Ground cinnamon
- Ground walnuts
The Wet Ingredients:
- Light olive oil
- Flax egg: 4 tablespoons ground flax seeds plus 1/2 cup (125 ml) water
- Orange juice
- Granulated sugar
- Baking soda
- Pure vanilla extract
Garnish:
- Confectioner’s sugar
- Sweetened shredded coconut
How to make Greek Walnut Cake
- Preheat the oven to 350 °F, 180 °C.
- Make the “flax egg” by combining the flax seeds and water in a small bowl, and set aside.
- Whisk together the dry ingredients in a mixing bowl.
- In another large mixing bowl, whisk together the oil, sugar, vanilla extract, and flax egg.
- Stir in the baking soda to the orange juice. It will bubble up, so do this over the wet ingredients, then add to the bowl and whisk together.
- Add the dry ingredients in a few batches to the wet ingredients and whisk until just combined. Be sure not to overmix, so the cake isn’t dense.
- If the batter is too thick, add a quarter cup of water.
- Grease a 9 x 13-inch baking pan with olive oil and transfer the batter to the prepared pan.
- Bake on the center rack for about 35 minutes or until springy to the touch. A toothpick inserted in the center of the cake should come out clean.
- Cool completely and dust with confectioner’s sugar.
Flax-Egg Alternatives
I tried a couple of different egg alternatives for this cake, and the flax-egg was my favorite. However, don’t go out and buy flax seed just for this recipe. Use what you have. A can (425g) of pure pumpkin puree can be used, banana, or even applesauce. Pumpkin and applesauce won’t change the flavor too much, but the banana will change the flavor of the cake a bit. Choose what you have or prefer.
Serving
Like any other delicious cake, all you need is a hot cup of Greek coffee, and you’re in for a treat. Invite your friends over to share, and they will be amazed at how good this cake tastes. If you want to to make it your own, you can even throw in your favorite dried fruit to the batter before cooking. Store the cake in an air-tight container or covered tightly in plastic wrap so that it does not become dry. Kali Orexi!
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More Vegan Recipes:
Greek Walnut Cake (Vegan)
Ingredients
The Dry Ingredients:
- 3 cups (400g) all-purpose flour
- 2 tablespoons baking powder
- zest of an orange
- 2 teaspoons ground cinnamon
- 1 cup (160g) ground walnuts
The Wet Ingredients:
- 1 and 1/3 cup (330ml) light olive oil
- Flax egg: 4 tablespoons ground flax seeds plus 1/2 cup (125 ml) water
- 1 and 1/3 cup orange juice
- 1 cup (220g) granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Garnish:
- confectioner's sugar
- Sweetened shredded coconut
Instructions
- Preheat the oven to 350 °F, 180 °C.
- Make the "flax egg" by combining the flax seeds and water in a small bowl. Set aside.
- Combine the dry ingredients in a mixing bowl and whisk together. Zest the orange prior to juicing.
- In a large mixing bowl, combine the oil, sugar, vanilla extract, flax egg, and whisk together.
- Add the baking soda to the orange juice and mix. It will rise so, do this over the wet ingredients. Add to the bowl and whisk together.
- Add the dry ingredients in a few batches and whisk until just combined.
- If the batter is too thick, add a quarter cup of water.
- Grease a 9 by 13-inch baking pan with olive oil and transfer the batter to the prepared pan.
- Bake on the center rack for about 35 minutes or until springy to the touch. A toothpick inserted in the center of the cake should come out clean.
- Cool completely and dust with confectioner's sugar.
- Serve with Greek coffee. Kali Orexi!
Notes
A can (425g) of pure pumpkin puree can be used as an egg substitute in place of the flax-egg.
Store the cake in an air-tight container or covered tightly in plastic wrap so taht it does not become dry.
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Can I make this with Bob’s Red Mill 1:1 gluten free flour or almond flour?
I’ve never tried it. Have you substituted the Bob’s Red Mill gluten free flour in cake recipes before?
if i want to use egg how an eggs
Sure!! Add 4 eggs (room temperature) to the wet ingredients and omit the flaxseeds.
Dear Super Chef,
Kudos and many thanks for your fabulous cooking show on Youtube.
I love many of your recipes and want to make the Greek Walnut Cake but would need to use Almond flour instead of regular flour. How would you advise me to change proportions of flour, using the same quantities of all else ?
Many thanks,
Petra Reyes
I know that there are gluten-free flour mixes available in the supermarket however, I’ve never used them and cannot say for sure. If you try it, please let me know how it turns out. I will experiment with gluten-free recipes as soon as I can 🙂
Hi, thank you for the recipe and video. Do you grind your own walnuts? I have not seen ground walnuts already ground to buy where I live? If you grind them do you keep in freezer? Thank you
Yes, I always grind my own using my food processor. I keep my walnuts and most other nuts as well, stored in the freezer 🙂
What else can I put on top my walnut cake .
And can I have Sparta printed on my apron?
Thanks Leone Aslihanidis, Toronto
Shredded sweetened coconut would be a great topping. As for the aprons, they already come from Crete embroidered. Sorry about that!
No baking powder necessary?
There are 2 tablespoons of baking powder in this recipe 🙂
Thank you so much for this easy and delicious recipe. I baked it today and took it to a friend house it was amazing. Since we are on lent every one asked the recipe to make it more for there Love one. Thank you Dimitra’s for this yammy recipe
I made this vegan cake for a Lenten evening gathering at my church. I dusted it with confectionary sugar as you suggested. The cake is moist, not heavy and delicious. It’s so healthy too. I am so happy to learn from you and your mom how to make a flax seed egg! I was apprehensive but saw after leaving the seeds soaking in water for about 20 mins or so, how similar the texture is to an egg. We are keeping away from cholesterol and dairy for health reasons. Opens up a wide area of possibilities for baking. I’m so excited to have discovered this egg option. Thank you!
I love this recipe! Thank you for sharing it with us. I’ve made it at least 4 times now and everytime the middle of my cake colapses. Any tips to help with this?
If you use applesauce instead of pumpkin puree do you use the same amount, 425gm?
yes 🙂
This was delicious. It smelled wonderful the last 10 minutes of baking. Very easy to make. I baked for 35 min., tested it and it came out clean. After it sat out for about half an hour, the middle sank. Next time I will bake it longer.
Hello, this sounds wonderful! Can it be baked into a 9″ x 5″ loaf pan instead? Thank you!
Thank you!! A 9 by 5 inch loaf pan is too small for this recipe. Sorry!