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Almond Butter Honey Cake

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Every week, Shauna Ahern of Gluten-Free Girl and the Chef -- and Gluten-Free Girl Everyday -- will be sharing smart tips and smarter recipes that will please even the most devout gluten-eaters among us. Come one, come all -- we're going flourless. 

Today: With Shauna's Almond Butter Honey Cake in play, banana bread has some friendly competition. 

Photo by Shauna Ahern

A couple of weeks ago, I shared a recipe here about a banana bread made with coconut oil, almond flour, buckwheat flour, and maple syrup. I chose those ingredients because the flavors play together so well. Seriously, if you haven't made it yet, try it. 

There was some confusion that I was proposing the banana bread to be healthier because it was made with maple syrup instead of refined sugar, but what I really did is choose the ingredients for their flavors, like I've always done -- and like you should do, too. Teff and chocolate are best friends. Rhubarb and buckwheat are from the same family, so use them together. And once you begin playing with grains, you want to start playing with sweeteners, as well. Because are we really going to live life without any sweetness at all?

Today I bring you another excuse to play: Almond Butter Honey Cake.

Almond Butter Honey Cake from Food52

This cake came from the desire to make a snacking cake that is only lightly sweet. Imagine a warm almond butter sandwich, with honey, made on whole-grain bread with browned crusts. It's a late afternoon kind of cake, not a decadent one meant for a birthday party. But make it and see -- when to serve it (and whether to share at all) will be up to you. 

Almond Butter Honey Cake

Serves 8

70 grams almond flour 
70 grams buckwheat flour
30 grams arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
100 grams coconut oil, melted (about 1/2 cup)
200 grams almond butter, at room temperature (3/4 cup)
185 grams honey (3/4 cup)
1 teaspoon vanilla extract
1 egg

See the full recipe (and save and print it) here.

Photos by Shauna Ahern

Tags: almond butter, gluten-free, honey, cake, special diets

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Comments (19)


almost 2 years ago smmmarti

I've just decided it's good to be gluten free, although I avoid trends like the plague and was reluctant until now to do so. Then I realized, so maybe to avoid the plague you take the medicine. I get it.

Now it occurs to me that someone can make a fortune by combining the flours and spices, which I don't want to buy separately for this one recipe, and selling it as a gluten free honey almond cake mix. Or has someone done that already? Just add coconut oil, almond butter and egg. Anyone up for that?


almost 2 years ago Charity Silkebakken

Thanks for doing measurements by weight. I didn't grow up doing it that way either, but I love my kitchen scale because it's SO MUCH FASTER to add ingredients by weight. There's no finding the right measuring cup -- you just dump in the ingredient until the number on the scale is right. Then you tare it (set it to zero) and add the next ingredient. No fuss, no muss. And you don't have to worry about humidity affecting the volume of your ingredients. If you don't have a digital kitchen scale, get one -- it's a worthwhile investment!


almost 2 years ago Denise Syrett

Shauna, I appreciate this lovely recipe and don't expect you to do math conversions for me or do any additional work for me when you have so graciously developed and tested a recipe. If someone is serious about baking, they can get a digital scale. If not a big baker, they can make the calculations themselves (hello, google!)! Make an effort people!
Your recipes are nuanced. I love that this is what I call a 'revive' cake: a not-sweet cake for times when you need to sit and revive yourself before your next task. So, after school, after cleaning, before going out for an event, etc. There are not many good recipes for these types of baked goods. Thank you!


almost 2 years ago LMarkum

I should have specified a "digital" scale.


almost 2 years ago LMarkum

A good little kitchen scale is a terrific addition to your kitchen. Most scales weigh in both grams and ounces, making it easy to bake in either Imperial or metric. Just set the scale with your bowl or measuring cup already on it and add your ingredient.


almost 2 years ago Vstarr71

70 grams equals 5/8 cup. Googled it easily;) thank you for this fantastic recipe! Can't wait to try it this week. Fall is just starting to set in here in the Pacific NW!


almost 2 years ago Mozelle Stanton

I do bake frequently, but not being trained in the metric system, I bake by measuring cups/spoons (like '1' cup). I have some cook books that do convert to metric equivalents, but it's a major pain, and I'm not certain that it's entirely correct, and I've never been brave enough to try. I see that on some of the ingredients that there was a 'translation,' and I wish it'd been done for all of them.


almost 2 years ago Stephanie

It doesn't work that well for gluten-free flours, because the density varies so widely. A cheap, digital kitchen scale will do grams and cause fewer errors. The only way to properly convert would be for Shauna to weigh, then pour it into cups and report back. But then it might not work if you try to switch flours or grind raw almonds into flour, etc. I was freaked out when she started using grams, but I'm a convert!


almost 2 years ago glutenfreegirl

Shauna James Ahern is cooking up a good life, gluten-free. Her most recent book, Gluten-free Girl and the Chef was named one of the best Cookbooks of 2010 by the New York Times.

Stephanie, I would like to copy this comment and attach it to every recipe I publish!


almost 2 years ago Sarag

Shauna, been a fan for awhile. I think you are great and your recipes are pretty great, too!


almost 2 years ago ca412

This looks delicious. I don't use eggs -- which would be better for a sub: egg replacer powder, applesauce (1/2 cup), a banana, or tofu (or some other idea?). Thanks.


almost 2 years ago butterbabe

Thank you for posting this in grams! It's such a faster and easier way to bake, particularly with the non-wheat flours where accuracy is far more critical, and volume measurements vary so much from person to person.


almost 2 years ago OC Cook

Please convert from grams.


almost 2 years ago cupcakemuffin

Yum! This looks super tasty...love it! :)


almost 2 years ago bev

Thank you for posting in grams!


almost 2 years ago Darcie Sosa

Why are you listing the grain in grams. That's discouraging to people that don't bake frequently.


almost 2 years ago Amanda

I'm so excited to see some grain free baked goods that don't use cocnut flour. My son is allergic to coconut and I've been trying to elliminate a lot of grains from my diet as they tend to cause digestive upset :) That being said however, what would you recomend as a good substitute for the coconut oil in baked goods? Thanks!


almost 2 years ago robinorig

Is arrowroot flour different than arrowroot? And if it is, where do you get it? Can you substitute for it?


almost 2 years ago joanne morrison

You could use GHEE to replace coconut oil, also you could also use walnut oil