Almond Butter Honey Cake

September  9, 2013

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

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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

See what other Food52 readers are saying.

  • Cat
  • Stacey Palevsky Lewis
    Stacey Palevsky Lewis
  • smmmarti
  • Charity Silkebakken
    Charity Silkebakken
  • Denise Syrett
    Denise Syrett
Shauna writes about food. Danny cooks it. We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream. Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.


Cat September 13, 2017
This sounds amazing but I can't have buckwheat - what would you suggest?
Stacey P. September 14, 2016
This sounds decadent. If I wanted to make this not gluten free, do you have any suggestions? (Mostly because I dont have these flours around and want to make this stat!)
smmmarti September 16, 2013
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?
Charity S. September 16, 2013
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!
Denise S. September 16, 2013
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!
LMarkum September 15, 2013
I should have specified a "digital" scale.
LMarkum September 15, 2013
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.
Vstarr71 September 15, 2013
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!
Mozelle S. September 15, 2013
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.
Stephanie November 8, 2013
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!
glutenfreegirl November 8, 2013
Stephanie, I would like to copy this comment and attach it to every recipe I publish!
Sarag September 15, 2013
Shauna, been a fan for awhile. I think you are great and your recipes are pretty great, too!
ca412 September 15, 2013
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.
butterbabe September 15, 2013
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.
OC C. September 15, 2013
Please convert from grams.
cupcakemuffin September 10, 2013
Yum! This looks super tasty...love it! :)
bev September 10, 2013
Thank you for posting in grams!
Darcie S. September 9, 2013
Why are you listing the grain in grams. That's discouraging to people that don't bake frequently.
Amanda September 9, 2013
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!
robinorig September 12, 2013
Is arrowroot flour different than arrowroot? And if it is, where do you get it? Can you substitute for it?
joanne M. September 15, 2013
You could use GHEE to replace coconut oil, also you could also use walnut oil