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 this keto pound cake, this almond flour cake is light and fluffy.
Despite containing just a ½ cup of honey, this cake is delightfully sweet but not overly so. And it's easy to mix in a single bowl - the prep time is just 15 minutes.
You'll only need a few simple ingredients to make this 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 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).
- 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.
Almond Flour Cake Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. (Photos 1,2).
- Transfer the batter to a greased 8-inch nonstick cake pan using a spatula. (Photo 3).
- Bake the cake in an oven preheated to 350°F until a toothpick inserted in its center comes out clean, 22-25 minutes. (Photo 4).
- Cool the cake for 10 minutes in the pan, 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. (Photo 5).
- Slice and serve. (Photo 6).
- It's important to ensure that 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.
Not at all! I really 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.
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.
I don't usually frost this almond flour cake. I like simple unfrosted cakes that can be served as breakfast or snack cakes. 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 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.
I keep unfrosted leftovers in a sealed container in the fridge for up to 5 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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Fluffy Almond Flour Cake
- 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
- 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 before slicing and serving.
- 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.