This gluten free honey almond cake is one of my favorite things to bake. It’s soft, moist, and has this lovely sweetness from real honey that makes it taste so good.

The base of this cake is almond flour, which keeps it naturally gluten free. No weird substitutes or complicated flour blends needed here.

What I really like about this recipe is how simple it is. You only need a handful of basic ingredients, and the whole thing comes together pretty quickly.

It works great as a dessert after dinner, with a cup of tea in the afternoon, or honestly just whenever you feel like having a slice of cake. No special occasion required.

If you’ve been looking for a gluten free cake that actually tastes like a proper cake, this one is for you. Let me show you how to make it.

Why You’ll Love This Recipe

Naturally Gluten Free – This cake is made with almond flour instead of regular wheat flour, so it’s naturally gluten free without needing any weird substitutes or special flour blends that change the taste.

Rich Almond Flavor – Between the almond flour, almond extract, and sliced almonds on top, this cake delivers a beautiful almond flavor in every single bite. If you love almonds, this one was made for you.

Sweetened with Honey – Instead of using refined white sugar, this cake gets all its sweetness from real honey. It gives the cake a warm, rich flavor that regular sugar just can’t match.

Incredibly Moist – Almond flour and coconut oil work together to make this cake super moist and tender. It’s the kind of cake that stays soft for days and never dries out on you.

Ingredients

2 cups Almond Flour
1/2 tsp Baking Soda
1/4 tsp Salt
4 large Eggs
1/2 cup Honey
1/4 cup Melted Coconut Oil
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1/4 cup Sliced Almonds

How to Make

Step 1

Preheat the oven to 325F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

Step 2

In a large mixing bowl, whisk together the almond flour, baking soda, and salt to break up any clumps.

Step 3

In a separate medium bowl, whisk the eggs, honey, melted coconut oil, vanilla extract, and almond extract until very smooth and well combined.

Step 4

Pour the wet mixture into the dry almond flour mixture, stirring gently until a smooth batter forms.

Step 5

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 6

Sprinkle the sliced almonds evenly over the top of the unbaked cake.

Step 7

Bake for 30-35 minutes until the cake is golden brown on top and a toothpick inserted in the center comes out clean. Let cool completely in the pan before serving.

Helpful Tips

Use Room Temperature Eggs

Take your eggs out of the fridge about 30 minutes before you start baking. Cold eggs can cause the melted coconut oil to solidify into little clumps when you mix everything together, and that makes it hard to get a smooth batter.

If you forgot to take them out early, just place the eggs in a bowl of warm (not hot) water for about 10 minutes. That brings them up to temperature quickly without cooking them.

Room temperature eggs also blend more easily with the honey and extracts, which helps the cake rise evenly in the oven.

Melt the Coconut Oil the Right Way

Melt your coconut oil gently so it’s liquid but not super hot. You can microwave it in short 15 second bursts or warm it in a small pot on low heat. If the oil is too hot when you add it to the eggs, it can start to cook them and you’ll end up with scrambled bits in your batter.

Once it’s melted, let it sit for a minute or two so it cools down slightly before mixing it with the other wet ingredients. It should feel warm to the touch but not hot.

Break Up the Almond Flour Clumps

Almond flour tends to clump together in the bag, way more than regular flour does. When you whisk it with the baking soda and salt, really take your time and press out any lumps you see with the back of your whisk or a fork.

If you skip this step, you’ll end up with dry pockets of almond flour hiding inside the cake that didn’t mix into the batter properly. It only takes an extra minute and it makes a real difference.

Some people even sift their almond flour through a fine mesh strainer first. That works great too if you have one handy.

Frequently Asked Questions

Can I replace the honey with maple syrup or another sweetener?

Yes, you can use maple syrup as a 1:1 replacement for the honey. It will change the flavor slightly, giving the cake a more earthy sweetness instead of that classic floral honey taste.

You could also try coconut sugar dissolved in a little warm water, but liquid sweeteners like maple syrup or agave work best since they match the consistency the batter needs.