This walnut cake is a moist and fluffy layered cake that is filled with crunchy walnuts! Made without eggs, butter, or milk, it’s an elegant yet simple dessert.
Preheat the oven to 180C/350F. Lightly grease three 8-inch cake pans and set aside.
In a large mixing bowl, add your dry ingredients, except for the walnuts, and mix well. Next, add your wet ingredients and mix until combined and smooth. Fold through the walnuts at the end.
Distribute the batter evenly amongst the three pans. Bake the cakes for 25-27 minutes, or until a skewer comes out clean.
Let the cakes cool completely, before spreading frosting on them and layering them up. Refrigerate the cake for 30 minutes to set.
Notes
TO STORE: As this cake is frosted, it’s best to keep it stored in the refrigerator. When Stored in an airtight container, the cake will remain fresh for up to 2 weeks. As the cake is best enjoyed at room temperature, allow it to sit out for 20 to 30 minutes before serving it.TO FREEZE: If you have a lot of leftover cake and know you won’t be eating it anytime soon, cut the cake into slices and freeze it in an airtight container for up to 6 months. Whenever you want to eat the cake, transfer as many slices as you like from the freezer into the fridge, let the cake thaw and soften and enjoy.