Flourless halva pecan cake is one of those cakes that successfully combines simple, wholesome ingredients with rich flavors. The halva and tahini bring depth and natural nutty notes, while the pecans add crunch and a unique texture. Together with natural maple syrup, the result is a soft yet slightly crisp cake with a gentle sweetness that pairs perfectly with a cup of coffee or tea.
The great advantage of this recipe is that it is suitable for those who avoid gluten or prefer simple, gut-friendly foods. Instead of wheat flour, it uses raw tahini and ground nuts, creating a result rich in protein, healthy fats, and deep nutty flavor. It’s an excellent solution for anyone looking for a gluten-free dessert without giving up on indulgence.
This flourless halva pecan cake is suitable both for hosting and everyday enjoyment. It’s easy to make, uses simple ingredients found in most homes, and the final result is especially impressive.
Flourless Halva Pecan Cake – Easy, Healthy, and Gut-Friendly Recipe
Ingredients for Flourless Halva Pecan Cake
• 5 eggs
• 1 cup raw tahini
• 1 cup dark brown sugar
• 1 cup nuts (pecans and/or walnuts)
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 handfuls of coarsely chopped pecans
• 2 tablespoons maple syrup (100% pure maple syrup)
Instructions (Step by Step)
Preheat the oven to 180°C.
Grind the nuts in a food processor. In a mixing bowl, combine the eggs, tahini, sugar, baking soda, and ground nuts until you get a uniform mixture. Transfer to a greased loaf pan.
Sprinkle cinnamon on top and scatter the coarsely chopped pecans.
Bake for about 40 minutes, until a toothpick comes out clean.
As soon as the cake comes out of the oven, brush or drizzle with maple syrup.
Enjoy!
