It’s wonderful with or without frosting, and when served without frosting, it’s perfect for breakfast or as a snack cake. Nut flour cakes are often dense and heavy, but this one is light and fluffy. It’s delicious, and why wouldn’t it be, with all that nutty goodness and honey sweetness! 🍰 Despite containing just a ½ cup of honey, this cake is delightfully sweet - but not overly so. So it’s perfectly acceptable (I think…) to occasionally have it for breakfast.
Ingredients
You’ll only need a few simple ingredients to make this almond flour cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Butter: For greasing the pan. Eggs: I use large eggs in most of my recipes, this one included. Honey: Either the real thing or a sugar-free substitute (suggested product link included in the recipe card below). The cake’s crumb will be noticeably darker if you use real honey. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Almond flour: I use blanched finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Salt: Just a little to enhance the other flavors. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ÂĽ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Instructions
Making this almond flour cake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. Use a spatula to transfer the batter into a greased 8-inch nonstick cake pan. Bake the cake in an oven preheated to 350°F until a toothpick inserted in its center comes out clean, 22-25 minutes. Cool the cake for 10 minutes in the pan, then invert it onto a cooling rack and cool it for 20 more minutes before slicing and serving. If you wish to frost the cake, you’ll need to cool it completely before frosting it.
Expert tip
It’s important to make sure that the pan you use is truly nonstick. I replace my nonstick pans every 1-2 years. They’re fairly inexpensive, and regularly replacing them saves me the heartache of dealing with ruined baked goods.
Frequently asked questions
Variations
In addition to topping and/or frosting this cake, as suggested below, you can also add various ingredients to the batter to make interesting variations:
The zest of a lemon or an orange will really elevate this cake. Add about a tablespoon, and make sure you only grate the outer peel, not the bitter white layer.If you like cinnamon, try adding a teaspoon of cinnamon to the batter.Use flavor extracts other than vanilla - you can try coconut extract, almond extract, or orange extract. If opting for those, use just 1 teaspoon, not a full tablespoon.
Serving suggestions
I like simple unfrosted cakes that can be served as a breakfast cake or a snack cake. But if you’d like to top this cake, here are a few ideas for you:
Cream cheese frosting.Chocolate whipped cream.Simply dust it with a powdered sweetener as I do here.Whipped cream and berries - use right before serving.Blueberry compote or strawberry compote - use right before serving to prevent the cake from becoming soggy.The chocolate frosting I use in this chocolate cake is excellent.
Storing leftovers
I keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. I warm them very briefly in the microwave (10 seconds per slice) before enjoying them. You can also freeze slices of this cake for up to three months.
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