This light and fluffy almond flour cake is sweetened with honey and flavored with vanilla. It's delicious with or without frosting, and when served without frosting, it's perfect for breakfast or as a snack cake.
This almond flour cake has the best texture! It reminds me of a buttery sponge cake. Despite containing just half a cup of honey, it's perfectly sweet but not overly so. It's made with just seven ingredients that you probably have on hand right now and is easy to mix in a single bowl - the prep time is just 15 minutes!
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Butter: For greasing the pan. It's important to use a nonstick pan and grease it generously.
- Honey: Real honey or a sugar-free substitute. Both work equally well.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
- 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 make sure 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. They are typically more potent than vanilla extract.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
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 before slicing and serving. Look at the cake's moist, fluffy texture! It's incredible.
Made this today, and it's perfection! I added lemon juice to have a little lemon flavor. I cut myself a little piece and sprinkled it with a powdered sweetener and a dollop of zero-sugar Cool Whip. It's amazing and my new favorite treat. - Jay
Read more comments
Made this today, and it's perfection! I added lemon juice to have a little lemon flavor. I cut myself a little piece and sprinkled it with a powdered sweetener and a dollop of zero-sugar Cool Whip. It's amazing and my new favorite treat. - Jay Recipe Tips
- It's important to make sure the pan you use is truly 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.
- If you wish to frost the cake, cool it completely before frosting it.
- The cake improves after being stored overnight. Its texture becomes moister.
- The cake's crumb will be noticeably darker if you use real honey as opposed to sugar-free syrup. The photos on this page show a cake I made with a honey substitute. The photo below shows a cake I made in 2017 with real honey. Both versions are delicious, but the real honey produces a darker crumb. This version also sank slightly in the middle, likely because my oven back then ran a bit too hot.
Recipe FAQs
I tested this recipe with real honey and 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.
Yes. Theoretically, you would need to increase the ingredients by about a third. However, one of my readers made this cake in a 9-inch pan and reported back, saying, "I made it in a 9-inch pan instead of an 8-inch, and it was still perfect. Just take it out after 19 minutes."
A round 8-inch pan holds 6 cups of batter, while a standard 9 × 5-inch loaf pan holds 8 cups, so you would need to increase the measurements by about a third. The baking time will be longer, since a loaf pan is deeper. I would reduce the heat to 325°F and add 10 minutes. However, start checking with a toothpick after 25 minutes.
Yes. 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.
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.
- Dust it with a powdered sweetener.
- 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.
Recipe Card
Fluffy Almond Flour Cake
Video
Ingredients
- ½ tablespoon butter - for pan
- 4 large eggs
- ½ cup honey - real or sugar-free
- 1 tablespoon vanilla extract
- 1½ cups superfine almond flour - 6 ounces
- ¼ teaspoon salt
- ½ teaspoon baking soda - or 2 teaspoons of baking powder, gluten-free if needed
Instructions
- Preheat the 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.
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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Lisa says
Can I replace pure maple syrup for the honey? Do you prefer using baking soda or baking powder?
Vered DeLeeuw says
Hi Lisa,
Yes, you can use pure maple syrup.
I don't have a preference except that if using baking powder, it's important to make sure it's fresh.
Treebee says
I made this cake for friends who have many dietary restrictions. it was a huge success. It was moist and had a delicious, delicate flavour. I will definitely make this cake again. thanks for sharing this recipe.
Vered DeLeeuw says
I'm so glad this cake was a success! Many thanks for taking the time to write a review.
Carole Horger says
Soon I will try your recipe again. I tried it and accidently used cornmeal instead of almond flour (poor labeling, poor lighting, poor eyesight, poor attention).
Vered DeLeeuw says
Oh no, Carole! Well, now you have a funny story to tell. 🙂
I do hope you enjoy this cake.
Shehnaz says
My cake sank in the middle. I think it was due to the under-whisked eggs. But the recipe calls for light whisking the eggs and ingredients. And I even checked your video to be sure and it looked you had also not whipped up the eggs. Any idea what could’ve gone wrong? I still liked the taste - just perfect.
Vered DeLeeuw says
Hi Shehnaz,
Almond flour baked goods tend to sink slightly in the middle because they don't contain gluten, which gives them structure. However, any sinking should be minimal.
When a gluten-free cake sinks significantly, it's usually due to over-whipping the eggs. This incorporates extra air into the batter, causing the cake to rise too much in the oven and sink as it cools. But you say you did not over-whip the eggs.
Another possibility is that your oven runs a bit too hot, causing the cake to cook more quickly on the outside and leaving the center slightly undercooked, causing it to sink as it cools. The solution would be to bake the cake at 325°F for around 30 minutes. Check the center of the cake with a toothpick to ensure it's completely dry.
Haan Rebu says
This is an AMAZING cake recipe. Works like a charm!!! Was skeptical at first at the small list of ingredients but it turned out fluffy and light. The sweetness is subtle in a good way. I infused the baked cake with concentrated jasmine tea which made it more moist (not that it needed it).
Vered DeLeeuw says
I'm so glad you liked this cake! Thank you for taking the time to write a detailed comment. I appreciate it.
Jane Lim says
Hi, can you bake this as a loaf? If possible, how long would that take? Thanks.
Vered DeLeeuw says
Hi Jane,
I only tested this cake in an 8-inch round pan. You can try using a 9×5 inch loaf pan (truly nonstick and generously buttered). The cake will likely be fairly flat since the loaf pan holds 8 cups while the round one holds six cups. As for baking time, I would start checking for doneness after 18 minutes.
Lina Abu-Baker says
Thank you for this recipe! Just tried it the other day and it was so delicious. I am curious, if I want to use it for other desserts as a base but use regular white flour, would I still use the same measurements?
Vered DeLeeuw says
Hi Lina,
I'm glad you enjoyed this cake!
I only tested it with almond flour, so I'm not sure about substituting it with white. Some guidelines say it's a 1:1 swap, while others maintain you need half the white flour.
Diane says
I assume this could be baked into cupcakes easily by shortening the baking time?
Vered DeLeeuw says
Hi Diane,
Yes. It's best to use well-greased foil liners to prevent sticking. Bake for 15-17 minutes and check with a toothpick.
You can also check out this recipe for almond flour muffins.
Tammy says
Is 1 *tablespoon* of vanilla correct? It seems like a lot for one cake.
Vered DeLeeuw says
Hi Tammy,
Yes, that's one tablespoon of pure vanilla extract. Use a high-quality one such as this. However, it's fine to use less. Try 2 teaspoons if you're concerned about it being too much.
Lana says
Could you add amount of yogurt to the recipe please? Thanks.
Vered DeLeeuw says
Hi Lana,
This cake does not contain yogurt.
Robin says
Very delicious and moist! I used maple syrup in lieu of honey just because I adore the taste. Will make this again. Thank you for the recipe!
Vered DeLeeuw says
You're very welcome, Robin! I'm so glad you enjoyed this cake.