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Almond Flour Cake

A light and fluffy almond flour cake that proves once and for all that nut based baked goods need not be heavy or dry.
Course Dessert
Cuisine American
Keyword cake, gluten free, paleo
Prep Time 15 minutes
Cook Time 30 minutes
Rest time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 231kcal
Author Vered DeLeeuw


  • ½ tablespoon butter for pan
  • 4 large eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • cups blanched finely ground almond flour (6 oz)
  • ½ teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon fine salt)
  • ½ teaspoon baking soda


  • Preheat your 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 into the prepared pie plate.
  • Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.
  • Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. 
  • If you'd like to frost the cake, you should cool it completely before frosting.


Serving: 1slice | Calories: 231kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Sodium: 192mg | Fiber: 2g | Sugar: 18g