It’s lovely with or without frosting, and when served without frosting, it’s perfect for breakfast or as a snack cake. Nut flour cakes can be dense and heavy, but just like my keto pound cake, this almond flour cake is light and fluffy. Despite containing just half a cup of honey, this cake is delightfully sweet but not overly so. It’s easy to mix in a single bowl—the prep time is just 15 minutes.
Ingredients
Instructions
Recipe Card
Butter: For greasing the pan. Eggs: I use large eggs in most of my recipes, including this one. Honey: Real honey or a sugar-free substitute. Vanilla extract: It’s best to use pure vanilla extract. Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Salt: Just a little to enhance the other flavors. Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).
In a large bowl, 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 using a spatula. You can dust the cake with powdered sugar or a powdered sweetener before slicing and serving.
Cream cheese frosting. Chocolate whipped cream. Simply dust it with a powdered sweetener, as I do in the video. 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.
