A light and fluffy almond flour cake that proves once and for all that nut based baked goods need not be heavy or dry.
Nut flour cakes are often dense and heavy, but this almond flour cake is light and fluffy. It’s delicious, and why wouldn’t it be, with all that nutty goodness and honey sweetness!
Despite containing no sugar and just 1/2 cup of honey, this paleo almond flour cake is delightfully sweet, yet it’s healthy enough to serve as breakfast… at least occasionally.
I really enjoy baking with almond flour. It is very easy to bake with, and the baked goods it produces are flavorful, with a nice tender crumb.
I used to imagine gluten free baked goods as something dry that you had to choke down, but when you get the ratios right this is not the case at all, and this wonderful almond flour cake is a prime example.
- ½ tablespoon butter or coconut oil for pan
- 4 large eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- 1½ cups blanched almond flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
- In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
- Use a spatula to transfer the batter onto the prepared pie plate.
- Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, 30-35 minutes.
- Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.