Almond Butter Honey Cake

September  6, 2013
3 Ratings
Photo by Shauna Ahern
  • Serves 8
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Holly Bobisuthi
    Holly Bobisuthi
  • Stephanie
  • Karissa Straughen
    Karissa Straughen
  • Lakshmi
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.

17 Reviews

Lakshmi February 4, 2018
Would it be ok to use unblanched almond meal (same weight)? It will not be as fine as the regular. I have the Anthony brand one. It works well in loaf cakes.
mary June 8, 2015
I understand the value of listing ingredients in grams, however, I don't own a scale. Would it be too much to ask to post the ingredients for this fabulous looking cake in standard U.S. format as well? Thank you!
Holly B. April 7, 2015
I substitued out flour for arrowroot and it came out perfect.
Holly B. April 7, 2015
Out= oat. Darn it autocorrect!
Rosemary July 1, 2014
what about carb count, calorie count etc pls?
Mollye November 15, 2013
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?
Stephanie November 5, 2013
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!
Susan D. November 5, 2013
Stephanie, I totally believe you. It makes perfect sense. Thank you for having the courtesy to not rip into me like a mad dog.
SilveryBlue October 3, 2013
I love this cake! I am allergic to eggs, so I substituted ground flax and water, then I added raspberries and dark chocolate....yum!
peaches September 23, 2013
Can't Ms. Ahern provide a single recipe without a typo?
Mary W. December 3, 2013
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"?
Karissa S. September 17, 2013
Hey everyone, any idea on what sort of icing you could put with this recipe? :)
Susan J. September 16, 2013
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!
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.
Roy September 10, 2013
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...
Sherrie September 10, 2013
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?
Joleensta September 10, 2013
Likely a typo? I'd add the vanilla at one time.