Almond Butter Honey Cake

By • September 6, 2013 • 12 Comments


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Author Notes: This almond butter honey 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. (Except, in this case, the flours are all grain-free.) It's a late afternoon kind of cake, not a decadent airy cake meant for a birthday party.glutenfreegirl

Serves 8

  • 70 grams almond flour (make sure it's finely ground)
  • 70 grams buckwheat flour (make sure it's gluten-free)
  • 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 (or 3/4 cup)
  • 185 grams honey (or 3/4 cup)
  • 1 teaspoon vanilla extract
  • 1 egg
  1. Preparing to bake. Heat the oven to 350° F. Line an 8 x 8 baking pan with greased parchment paper.
  2. Combining the dry ingredients. Whisk together the almond flour, buckwheat flour, arrowroot flour, baking soda, baking powder, salt, and nutmeg. (For best results, aerate these ingredients together in a food processor or stand mixer.) Set aside.
  3. Combining the wet ingredients. Stir together the melted coconut oil, almond butter, honey, and vanilla. (For best results, use a stand mixer.) Add the vanilla extract, and then the egg, mixing well.
  4. Finishing the batter. Slowly, add the dry ingredients to the wet ingredients. When all traces of flour have disappeared into the batter, you are done.
  5. Baking the cake. Bake the cake until the edges start to pull away from the pan and the center is springy to the touch, 30 to 40 minutes. The edges may grow dark, since baked goods made with honey darken more easily. Don't worry. Your cake will still taste good.

Comments (12) Questions (0)

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5 months ago Mollye

This looks so crazy delish, I'm going to make it ASAP! Taste-wise can anyone advise on whether sorghum flour or amaranth would be a good sub for buckwheat?

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5 months ago Stephanie

Susan Davis, I've had far fewer mishaps in flour substitutions since Shauna started doing recipes by weight. The density of the flour matters, so weight allows more flexibility. It's really worth it!

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5 months ago Susan Davis

Stephanie, I totally believe you. It makes perfect sense. Thank you for having the courtesy to not rip into me like a mad dog.

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7 months ago SilveryBlue

I love this cake! I am allergic to eggs, so I substituted ground flax and water, then I added raspberries and dark chocolate....yum!

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7 months ago peaches

Can't Ms. Ahern provide a single recipe without a typo?

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4 months ago Mary Whittaker

I'm glad you're perfect. I think most of us imperfect people can get the point even with "typos". Oh wait, shouldn't that have been
"typographical errors"?

Stringio

7 months ago Karissa Straughen

Hey everyone, any idea on what sort of icing you could put with this recipe? :)

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7 months ago Susan Jasper

A food scale is essenital in my kitchen so even though grams make me "think a bit" more than if it were in cups, I'll be happy to try this recipe!

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7 months ago kfitz

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.

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7 months ago Roy

Is it ok if I bake it at a little lower heat and don't char the edges? I assume so, but since "baked goods made with honey darken more easily" sounds like I should let it burn so, you know...

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7 months ago Sherrie

Can someone please clarify what she means by this:
"Combining the wet ingredients. Stir together the melted coconut oil, almond butter, honey, and vanilla. (For best results, use a stand mixer.) Add the vanilla extract, and then the egg, mixing well." Do you add the vanilla twice? If so, is it 1/2 tsp at a time?

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7 months ago Joleensta

Likely a typo? I'd add the vanilla at one time.