Indulge in a delicious and guilt-free Greek walnut cake with this vegan and gluten-free recipe for Karithopita. Perfect for any occasion!
Delicious and Healthy Greek Walnut Cake Recipe
For those looking to try a new gluten-free and vegan dessert, this recipe might be just what you need. With a combination of walnuts, psyllium husk, and a mix of gluten-free flours, this cake is packed with flavor and nutrients. The addition of cinnamon and vanilla extract gives it a warm and comforting taste that is perfect for any occasion.
To top it all off, a homemade syrup made with sugar, water, cinnamon, cloves, and lemon zest adds a deliciously sweet and tangy finish to this delectable dessert. Whether you follow a gluten-free or vegan diet or simply want to try something new, this walnut cake recipe is sure to impress your taste buds and leave you craving more.
Indulge in a Taste of Greece: Karithopita – a Vegan and Gluten-Free Delight!
hey everybody it’s Jerry and today I’m going to show you how to make a greek dessert called kopita it’s a walnut cake and it’s got a syrup poured over it it’s really delicious very easy to make and I’m going to make it a little bit less sweet than it’s traditionally made cuz I find it to be too sweet the way it’s.
Normally made so um you can always add more syrup to it if you want to make it sweeter uh make sure to stay tuned at the end for some more tips and let’s get started we’re going to start by taking two cups of walnuts that have been ground in a food processor and we’re going to place them in a skillet over medium heat and just.
Toast the walnuts until they’re lightly toasted should just take about 5 minutes and set those aside next we’re going to take a large bowl and place two tablespoons of psyllium husk and this is whole husk with 1 cup of water mix those together and just let that sit for a few minutes to.
Thicken and then we’re going to add a half a cup of sugar 1/3 of a cup of oil about a teaspoon of vanilla extract and 1 and 1/2 cups of vegan milk and 1/4 teaspoon of zanth and gum and just take an electric mixer and mix that for just a couple minutes.
Until it thickens a little bit it’s nice and frothy and then we’re going to add our dry ingredients so we have 2/3 of a cup of brown rice flour 2/3 of a cup of millet flour 2/3 of a cup of tapioca flour 2 tbspoon of baking powder and one teaspoon of cinnamon mix that all together until.
Everything is nice and Incorporated and then we’re going to add in most of our toasted walnuts leaving some of them aside for sprinkling on top of the batter and mix those into the batter until they’re completely mixed in and then we’re going to pour that.
Into a 9×13 in baking dish which has been sprayed with oil I also floured the bottom just a little bit with some brown rice flour just so it won’t stick on the bottom and just shake the pan till everything is the batter is nice and even and then sprinkle the remaining walnuts on top of the.
Batter and then we’re going to bake this at 350° for 30 to 35 minutes next we’re going to make the syrup we’re going to take 1 cup of sugar and 1 cup of water and we’re going to add one stick of cinnamon three cloves and the zest of one.
Lemon and we’re going to bring that to boil and just let that simmer for about 5 minutes and set that aside next we’re going to poke holes in the baked cake and then pour the syrup on top and this is after the cake has already cooled and then once it’s the syrup is soaked in we can Cut the Cake into whatever size pieces we.
Like and it’s ready to serve thanks everybody for watching um please note that if you keep the cake in the refrigerator and you want to eat it um at a later date uh it may get a little bit drier than it is when it’s fresh so just take some warm water and just pour it on top of the cake before.
You’re going to serve it again and let it soak up the extra liquid and it’ll be just like new so hope you enjoy it and make sure to like And subscribe and I will see you next time
