Healthy Almond Flour Cake

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. Despite containing just 1/2 cup honey, this almond flour cake is delightfully sweet, yet it’s healthy enough to serve as breakfast… at least occasionally.


Yield: 8 slices


  • ½ tablespoon butter or coconut oil for pan
  • 4 large eggs
  • ½ cup honey
  • 1 tablespoon vanilla extract
  • 1½ cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda


  1. Preheat oven to 350 degrees F. Generously grease a 9-inch glass pie plate with butter or coconut oil.
  2. In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
  3. Use a spatula to transfer the batter onto the prepared pie plate.
  4. Bake until puffy, browned and set, and a toothpick inserted in center comes out clean, about 30 minutes.
  5. If after 30 minutes the cake is not yet fully baked, loosely tent it with foil to prevent over-browning, and continue baking 5-10 more minutes.
  6. Cool the cake, in the pan on a cooling rack, to room temperature, about 30 minutes, then slice and serve. I keep leftovers in ziploc bags in the fridge, warming them very briefly in the microwave (10 seconds per slice) before serving.


If using unsalted butter, try adding ¼ teaspoon kosher salt when you add the baking soda to the batter.

Nutrition Per Serving

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

You May Like:  Sour Cream Pound Cake with Whiskey'd Cranberries