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!
No refined sugar in this delicious cake
Despite containing no sugar and just 1/2 cup of honey, this paleo cake is delightfully sweet. Yet it’s healthy enough to serve as breakfast… at least occasionally.
Is it difficult to bake with almond flour?
Not at all! 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. These almond flour biscuits are another great example.
Is this almond flour cake healthy?
I think it is. It depends on how you define “healthy,” of course. So if you need to be on a low carb diet, this cake is likely too high in carbs for you. But if whole-food carbs are not an issue, then as you can see, this almond flour cake is made from a short list of wholesome ingredients.
In addition to the basic nutrition info provided below, a slice has 26% of your daily vitamin E needs, 18% of magnesium, and 15% of copper. At the very least, I would say it’s a big improvement over a sugary white flour cake. Almond flour is better in terms of health than most other flours.
What about leftovers?
I keep 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.
More almond flour cakes that you might enjoy
Almond Flour Cake
- ½ tablespoon butter for pan
- 4 large eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- 1½ cups blanched almond flour (6 oz)
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- Preheat oven to 325 degrees F. Generously grease a 9-inch glass pie plate with butter.
- 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.