Pecan Cake

Pecan Cake

¾ lb ground raw pecans (I ground my own in a Vitamix)

4 eggs, separated

¾ cup maple syrup (I used sugar-free)

1 Tbl cinnamon

1 tsp vanilla bean paste

Pinch of salt


  1. Prepare a 9-inch cake pan with non-stick spray or butter. Preheat the oven to 350F.

  2. Whip the egg whites to medium stiff peaks

  3. Combine the egg yolks with the ground pecans, maple syrup, cinnamon, and salt.

  4. Gently fold the egg whites into the pecan mixture until you see no more streaks of white.

  5. Pour into the prepared baking pan and bake for 30 minutes or so.  The middle should spring back when you gently press on it.

  6. Cool for an hour and remove from the pan. Serve with whipped cream, or lemon curd, or jam, or chocolate sauce, or other delicious things.


I ended up eating this the next day, and it is as delicious chilled as is it fresh and warm from the oven.


Apologies for future repetitive posts, but I’m going to try a few variations on this.  The recipe that inspired this one is from Food52.  Alternative nuts like almonds or walnuts could be really good here.


This is an excellent after-dinner treat, but also a great guilt-free breakfast or energizing snack to have with an afternoon coffee.


Heads up to calorie counters.  Pecans have almost 200 calories per oz, and there are not many pecan halves per ounce.  While they are really very healthful, nutritionally speaking, they are calorically dense as well.  Watch out there. Or don’t and just enjoy the delicious moment :)


You can also use an 8-inch cake pan here, but you may need to bake the cake a few minutes longer to account for the extra thickness.


Happy eating!


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