This cake was very spontaneous. I craved making something homemade and sweet, using simple ingredients from home — without the preservatives and additives found in most supermarket products including cakes. As I started stirring, it reminded me of my mum. I could almost feel her presence beside me. I was following a recipe when suddenly, I remembered her voice saying, “Separate yolks from whites.”

I remembered so clearly the times we made cakes together when I was a child. Every time my mum separated yolks from whites, and stirred a little more, it felt like she was putting love into the cake. The more love, the taller and fluffier the cake rose. So, I kept going — and during the process, I truly felt her with me.

This weekend, my partner & I ended up enjoying two big pieces of this delicious cake. Unheard of, right?

But when a cake is made at home with love, eating it doesn’t feel guilty at all. Quite the opposite — it feels wholesome and nourishing. This cake is full of walnuts and pecans, which are rich in omega-3 fatty acids, antioxidants, and vitamins that support heart and brain health. The cinnamon adds a gentle spice that helps regulate blood sugar and brings anti-inflammatory benefits, while the coffee provides antioxidants and a subtle energy boost. Using gluten-free flour makes it easier on the digestion, and making it with simple, real ingredients gives it a warmth and healthiness.

And yes — rum and cinnamon weren’t in the original recipe I followed either. I eventually stopped following the recipe and let my own flow guide me.

So here it is: my adapted, heartfelt recipe!

Gluten-Free Walnut & Pecan Cake

Ingredients

Cake:

• 2 eggs
• 115 g plain white gluten-free flour ( freee brand )
• 115 g vegan butter
• 120 g light brown sugar
• 2 tbsp rum
• 1 tbsp sweet cinnamon
• ½ tsp granulated coffee + ½ tsp warm water (blend to dissolve)
• 2 tsp baking soda
• 2 tsp cinnamon (for extra flavour)

Nuts:

• 60 g walnuts (broken)
• 30 g pecans (broken)

Icing:

• 115 g butter (vegan if desired)
• 115 g icing sugar
• ½ tsp granulated coffee + ½ tsp warm water (blend to dissolve)

Instructions

1. / Preheat the Oven

Preheat your oven to 180°C fan (ensure it is fully hot before baking). Line a round cake tin with baking paper.

2. / Prepare the Cake Batter

In a mixing bowl, cream butter with brown sugar until sugar is dissolved. Separate egg yolks from whites. Add one yolk to the butter-sugar mixture, stirring well. Add the second yolk and continue stirring. Stir in 2 tbsp rum. In a separate bowl, beat the egg whites until fluffy. Gently fold into the batter. Blend in the coffee mixture (½ tsp coffee + ½ tsp warm water). Gradually fold in gluten-free flour, then cinnamon. Fold in walnuts and pecans.

3. / Bake

Pour batter into the prepared cake tin. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely on a wire rack.

4. / Prepare the Icing

Cream butter with icing sugar until smooth. Mix in the coffee mixture (½ tsp coffee + ½ tsp warm water) until fully incorporated.

5./ Decorate & Serve

Once cooled, cut the cake into 8 slices. Spread the coffee-cinnamon icing on top. Sprinkle extra walnuts, pecans, and a dash of cinnamon.

Serve and enjoy warm!

Julia xx