Bundt cake with nuts and coffee {without milk – sans gluten}

Bundt cake aux noix

Vous savez sûrement déjà que je vis à Grenoble, et son emblème est bien évidemment la noix de Grenoble. À la maison nous en mangeons beaucoup et ça tombe bien car nous sommes en pleine période de cueillette des noix, mais ce que je pense moins souvent à faire c’est à la cuisiner. Il y avait quand même déjà les recettes des tartines chèvre, honey and nuts ou la recette du mont d’or aux noix et romarin mais rien en sucré ! Je répare un peu tout ça aujourd’hui avec ce bundt cake aux noix et au café. Alors certes, the chore of cracking the nuts is a bit long but you can really see the difference with already shelled nuts, we are purists or we are not ! For the coffee, I even had fun making my frosting with a vanilla flavored ristretto and I must say that I really liked it, it goes perfectly with the walnut. I chose to make the bundt cakes in a mini version, but you can absolutely make a big one with the same proportions, I tell you the cooking time in the recipe.

If you are greedy, you can even serve this cake with a vegetable milk custard, at the same time the arrival of cold justifies some cracking, non ?!

Walnut bundt cake recipe

Bundt cake aux noix café

Bundt cake aux noix recette

Bundt cake aux noix et café {sans lait - sans gluten}

Emilie

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Bundt cake with nuts and coffee {without milk – sans gluten}

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12 Comments
  • Audrey
    30.11.16

    Wow they are superb!! Very good idea, this simple coffee frosting!

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  • night
    30.11.16

    Oh they are super tempting !

    Respond
  • Sarah
    1.12.16

    Yes, cute little bundt cakes!! they are superb, with the walnut + icing decoration it really looks amazing! The photos are sublime, we really want to bite into it, especially since break time is quickly approaching…

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    • Emilie
      14.12.16

      Thank you very much Sarah for your super adorable comment 😉

      Respond
  • Chocolate cream
    2.12.16

    Hmmm that makes me want ! Very comforting in this cold !

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  • Angeline Gambs
    29.9.18

    bonjour,

    the walnut harvest was more than successful in our village this year, so this is a good idea to consume them. On the other hand, I am surprised by the low quantity of flour., is this compensated by the nuts?
    Thank you for your reply,
    Angeline

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    • Emilie
      15.10.18

      Hello Angeline, yes the quantity of flour is low because the chopped nuts bring texture and softness to the cakes 😉

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      • Angeline Gambs
        14.11.18

        Thank you for your response Emilie.
        This cake is actually very good and in fact I made one again today.
        It allows me to dispose of the nuts…

        Angeline

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        • Emilie
          20.11.18

          Oh great that you liked it ! Happy cooking 😉

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