This wonderfully light and fluffy almond flour cake is sweetened with honey and flavored with vanilla.
It's lovely with or without frosting, and when served without frosting, it's perfect for breakfast or as a snack cake.
Nut flour cakes can be dense and heavy, but just like my keto pound cake, this almond flour cake is light and fluffy.
Despite containing just half a cup of honey, this cake is delightfully sweet but not overly so. It's easy to mix in a single bowl—the prep time is just 15 minutes.
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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: Real honey or a sugar-free substitute.
- Vanilla extract: It's best to use pure vanilla extract.
- 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: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).
Variations
- The zest of a lemon or an orange significantly elevates this cake. Add about a tablespoon, and ensure you only grate the outer peel, not the bitter white layer.
- If you like cinnamon, add a teaspoon of cinnamon to the batter.
- Sometimes, I use flavor extracts other than vanilla, such as coconut, almond, or orange. If opting for those, use just 1 teaspoon, not a full tablespoon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this almond flour cake:
In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, salt, and baking soda.
Transfer the batter to a greased 8-inch nonstick cake pan using a spatula.
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 in the pan for 10 minutes, then invert it onto a cooling rack and cool it for 20 more minutes.
You can dust the cake with powdered sugar or a powdered sweetener. Slice and serve.
Expert Tips
- It's important to ensure the pan you use is nonstick. I replace my nonstick pans every 1-2 years. They're relatively inexpensive, and regularly replacing them saves me the heartache of dealing with ruined baked goods.
- The cake's crumb will be noticeably darker if you use real honey as opposed to sugar-free syrup.
- If you wish to frost the cake, you'll need to cool it completely before frosting it.
- The cake improves after being stored overnight. Its texture becomes moister.
Recipe FAQs
Not at all! I enjoy working with this flour. It is very easy to bake with, and the baked goods it produces are flavorful, with a nice tender crumb.
These almond flour biscuits are a great example, and so is this keto chocolate cake.
The image below shows you how moist and fluffy this cake is. It's truly delightful!
I tested this recipe with real honey and with sugar-free honey. I did not test it with a granulated sweetener.
If you'd like to use a granulated sweetener, you'll need to add liquid to the cake (such as whole milk, heavy cream, or canned coconut milk). I suggest starting with ⅓ cup and checking the batter.
No, unfortunately, you can't. Coconut flour and almond flour behave very differently and are not interchangeable.
Serving Suggestions
I don't usually frost this cake. I like simple, unfrosted cakes that can be served as breakfast or snack cakes. But if you'd like to top it, here are a few ideas for you:
- Cream cheese frosting.
- Chocolate whipped cream.
- Simply dust it with a powdered sweetener, as I do in the video.
- Whipped cream and berries - add those right before serving the cake.
- Blueberry compote or strawberry compote - add 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 five days. I briefly warm them 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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Recipe Card
Fluffy Almond Flour Cake
Ingredients
- ½ tablespoon butter - for pan
- 4 large eggs
- ½ cup honey - real or sugar-free
- 1 tablespoon vanilla extract
- 1½ cups almond flour - blanched, finely ground; 6 ounces
- ¼ teaspoon salt
- ½ teaspoon baking soda - or 2 teaspoons of baking powder, gluten-free if needed
Instructions
- Preheat your oven to 350°F. Generously grease an 8-inch nonstick cake pan with soft butter.
- In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over-mix the batter. An overworked batter can cause the middle of the cake to collapse as it cools.
- Use a spatula to transfer the batter into the prepared pan.
- Bake until fragrant and set, and a toothpick inserted in the center comes out clean, 22-25 minutes.
- Cool the cake in the pan on a cooling rack for 10 minutes. Then, invert it onto the cooling rack and cool for 20 more minutes.
- If you wish, dust the cake with a powdered sweetener, then slice and serve.
Video
Notes
- This sugar-free honey worked well when I tried it. If using it, a slice has about 199 calories, 6 grams of carbs, and 3 grams of fiber.
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume.
- Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
- If you'd like to frost the cake, cool it completely before frosting.
- The cake's texture improves after being stored overnight.
- Keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze slices of this cake for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Rivka
The cake looks beautiful and tasty.
It came out of the oven a bit burnt on top and soft and inedible in the centre. But we ate the sides with pleasure :).
What did I do wrong?
Vered DeLeeuw
Hi Rivka,
It sounds like your oven runs hot. Next time, try an oven temperature of 325°F and bake the cake until a toothpick inserted in its center comes out dry, likely 30 minutes, but you'll need to check with a toothpick.
Check the cake after the first 20 minutes, and if it's darkening too much on top, loosely cover it with foil and keep baking until the center is fully baked.
I hope this helps!
Kaye Rowe
Love it! It's great when recipes work out and so far yours are working for me. This was a lovely moist and fluffy cake. Thank You
Vered DeLeeuw
You're very welcome, Kaye! I'm so glad you find my recipes useful. Thanks for the review!
Nadia
Very very very easy to make! One bowl type of recipe. And extremely delicious!!! I did substitute maple syrup for the honey - personal preference only. This is my new go-to favorite almond flour cake recipe. I foresee myself making this for a long time to come!!! ♥️
Vered DeLeeuw
Yay! I'm so glad you enjoyed this cake, Nadia! Thanks for the review.
Isabella
This is soooo good considering it's an almond flour cake!
Vered DeLeeuw
I'm so glad you enjoyed this cake, Isabella! Thanks for the review.
priya
I made this recepi with tricle instead honey. It was really delicious and really soft and moist . Love it.
Vered DeLeeuw
I'm so glad you enjoyed this cake, priya! Thank you for the review.
Ronnie
Thank you! I love this recipe and it’s not only low carb, but delicious, as well! I often add berries, or apples to it, and every time it turns out perfectly!
Vered DeLeeuw
I'm so glad you like this cake, Ronnie! Thank you for taking the time to review it.
Kathy
could this recipe be made with some kind of egg substitute?
Vered DeLeeuw
Hi Kathy,
I only tested this recipe with eggs.
Marcie Medof
Thank you for the recipe. 2 Questions:
1). My cake pans are great and I don’t have room for more. Is there any way to adapt this recipe for regular, rather than non-stick? I would usually grease the pan & bottom, then use a parchment circle on the base & grease it. Suggestions?
2). Can the cake be baked ahead, wrapped in plastic wrap, foil and frozen?
Anxiously awaiting your reply! Thanks, in advance!!!
Vered DeLeeuw
Hi Marcie,
1. I only tested this recipe in a nonstick pan. Almond flour baked goods are notorious for sticking to pans. However, your plan may be worth a try. It's best to grease the pan with a generous amount of soft butter.
2. Yes, absolutely. This cake freezes well.
Roses66
Marcie Medof, When I use regular pans I cut a round, square, or rectangle of parchment paper and place it inside the pan on the bottom. The sides you can just run a knife around after the cake cools.
Winnie Hernandez
This is a great recipe. the cake is not too sweet, it's light but sturdy. I bake it in a loaf pan and add pecans and cranberries on top before baking. I eat it for breakfast.
Vered DeLeeuw
I'm so glad you like this cake, Winnie! Thank you for the detailed review. I love the idea of adding pecans and cranberries!
Barb G.
Wonderful cake! I used both orange and lemon zest in the cake and made a low sugar cream cheese icing with zest and vanilla flavoring and the cake was so yummy! Thanks for the recipe
Vered DeLeeuw
Hi Barb,
I'm so glad you enjoyed this cake! Your icing sounds amazing.