Fluffy Almond Flour Cake Recipe - Healthy Recipes Blog

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This light and fluffy almond flour cake is sweetened with honey and flavored with vanilla. It's delicious with or without frosting.

A slice of almond flour cake is dusted with a powdered sweetener.

This almond flour cake has the best texture! It reminds me of a buttery sponge cake. Despite containing just half a cup of honey, it's perfectly sweet but not overly so. It's made with just seven ingredients that you probably have on hand right now and is easy to mix in a single bowl - the prep time is just 15 minutes! When served without frosting, it's perfect for breakfast or as a snack cake.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Honey: Real honey or a sugar-free substitute. Both work equally well.
Vanilla extract: Sometimes, I use flavor extracts other than vanilla, such as coconut, almond, or orange. If opting for those, use just 1 teaspoon, not a full tablespoon. They are typically more potent than vanilla extract.
Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
Optional ingredients: The zest of a lemon or an orange significantly enhances the flavor of this cake. Add about a tablespoon, and be sure to grate only the outer peel, not the bitter white layer. Alternatively, if you like cinnamon, you can add a teaspoon of cinnamon to the batter.

Variations

The photos below show four versions of this cake that I enjoy making: apricot, cranberry, blueberry, and chocolate chip.

A slice of almond flour blueberry cake is served on a plate with a fork.

To make the apricot cake, you'll need 4 medium apricots, cut in half and pitted. After adding the batter to the pan, arrange 7 apricot halves on top, cut side down, gently pressing them into the cake (the 8th apricot half is a bonus for the cook!). Brush the apricots with melted butter and bake the cake as usual.
To make the cranberry or blueberry cakes, you'll need a cup of fresh cranberries or blueberries. Fold half of them into the batter, transfer to the pan, and then scatter the remaining berries evenly on top. Bake as usual.
To make the chocolate chip cake, you'll need ½ cup of dark chocolate chips. After transferring the batter into the pan, scatter the chocolate chips evenly on top and gently press them down with your hand or a spatula. Don't mix them into the batter, or they'll sink to the bottom while baking.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. Transfer the batter to a greased 8-inch nonstick cake pan.

Bake the cake in an oven preheated to 350°F until a toothpick inserted in its center comes out clean, 22-25 minutes. Cool the cake in the pan for 10 minutes, then invert it onto a cooling rack and cool it for 20 more minutes.

You can dust the cake with powdered sugar or a powdered sweetener before slicing and serving. Look at the cake's moist, fluffy texture! It's incredible.

The cake has a moist and fluffy texture.

Made this today, and it's perfection! I added lemon juice to have a little lemon flavor. I cut myself a little piece and sprinkled it with a powdered sweetener and a dollop of zero-sugar Cool Whip. It's amazing and my new favorite treat. - Jay
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Recipe Tips

Make sure the pan you use is truly nonstick. I replace my nonstick pans every 1-2 years. They're relatively inexpensive, and regularly replacing them saves me the heartache of dealing with ruined baked goods.
If you wish to frost the cake, allow it to cool completely before frosting.
The cake improves after being stored overnight. Its texture becomes moister.
The cake's crumb will be noticeably darker if you use real honey rather than sugar-free syrup. The photos on this page show a cake I made with a honey substitute. The photo below shows a cake I made in 2017 with real honey. Both versions are delicious, but real honey produces a darker crumb. This version, which I baked in a greased pie plate, also sank slightly in the middle, likely because my oven back then ran a bit too hot.

Recipe FAQs

Can I use a granulated sweetener?

I tested this recipe with real honey and sugar-free honey. I did not test it with a granulated sweetener. If you'd like to use a granulated sweetener, you'll need to add liquid such as whole milk, heavy cream, or canned coconut milk. I suggest starting with ¼ cup and checking the batter.

Honey is acidic, which helps activate baking soda for a better rise. Consider adding a small amount of an acidic ingredient, such as ¼ teaspoon of lemon juice or apple cider vinegar, to help the cake rise properly without the honey's acidity.

I only have a 9-inch cake pan. Can I still make this recipe?

Yes. Theoretically, you would need to increase the ingredients by about a third. However, one of my readers made this cake in a 9-inch pan and reported back, saying, "I made it in a 9-inch pan instead of an 8-inch, and it was still perfect. Just take it out after 19 minutes."

Can I bake this cake in a loaf pan?

An 8-inch round pan holds 6 cups of batter, while a standard 9 × 5-inch loaf pan holds 8 cups, so you would need to increase the measurements by about a third. The baking time will be longer, since a loaf pan is deeper. I would reduce the heat to 325°F and add 10 minutes. However, start checking with a toothpick after 25 minutes.

How long can I keep the leftovers?

You can keep the unfrosted leftovers in a sealed container in the fridge for up to five days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze cooled slices of this cake in freezer bags for up to three months.

Topping Suggestions

I don't usually frost this cake. I like simple, unfrosted cakes that can be served as breakfast or snack cakes. But if you'd like to top it, here are a few ideas:

Cream cheese frosting.
Chocolate whipped cream.
Dust it with a powdered sweetener, as shown in the photos on this page.
Whipped cream and berries - add those right before serving the cake.
Blueberry compote or strawberry compote - add right before serving to prevent the cake from becoming soggy.
The chocolate frosting I use in this chocolate cake is excellent.

Recipe Card

5 from 144 votes

Fluffy Almond Flour Cake

This wonderfully light and fluffy almond flour cake is sweetened with honey and flavored with vanilla.

Prep Time15

Cook Time25

Rest time30

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Calories: 233kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ ½ tablespoon butter - for pan
▢ 4 large eggs
▢ ½ cup honey - real or sugar-free, or maple syrup
▢ 1 tablespoon vanilla extract
▢ 1½ cups superfine almond flour - 6 ounces
▢ Pinch salt
▢ ½ teaspoon baking soda - or 2 teaspoons of baking powder, gluten-free if needed

Instructions

Preheat the oven to 350°F. Generously grease an 8-inch nonstick cake pan with soft butter.
½ tablespoon butter
In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, salt, and baking soda. Don't over-mix the batter. An overworked batter can cause the middle of the cake to collapse as it cools.
4 large eggs, ½ cup honey, 1 tablespoon vanilla extract, 1½ cups superfine almond flour, Pinch salt, ½ teaspoon baking soda
Use a spatula to transfer the batter into the prepared pan.
Bake until fragrant and set, and a toothpick inserted in the center comes out clean, 22-25 minutes.
Cool the cake in the pan on a cooling rack for 10 minutes. Then, invert it onto the cooling rack and cool for 20 more minutes.
If you wish, dust the cake with a powdered sweetener, then slice and serve.

Notes

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
This sugar-free honey worked well when I tried it. If using it, a slice has about 199 calories, 6 grams of carbs, and 3 grams of fiber.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
If you'd like to frost the cake, cool it completely before frosting.
The cake's texture improves after being stored overnight.
Keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze cooled slices of this cake in freezer bags for up to three months.

Nutrition per Serving

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Almond Flour Cake

Ingredients

Variations

Instructions

Recipe Tips

Recipe FAQs

Topping Suggestions

Recipe Card