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Honey Almond Cake

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A simply stunning Honey Almond Cake that is completely gluten free and free from refined sugar.

This cake is moist and dense, with warm nutty flavors coming from browned butter and fine almond flour. The delicate and floral sweetness in the cake comes from pure honey, fresh orange zest, and a touch of almond extract.

An almond cake on a cake stand with a slice being removed.

Once out of the oven, the honey almond cake is soaked with a buttery, honey orange syrup and toasted sliced almonds for a final touch of sweetness and crunch. This is a truly special cake and such a delight to eat.

What’s In this honey almond cake recipe?

Almond Flour: For extra nuttiness and a nice crumb texture.

Gluten Free Baking Flour: For added structure.

Honey: For a delicate and floral flavor and sweetener. The cake is only sweetened with honey and a touch of orange.

Greek Yogurt: For moisture and binding.

Orange Zest, Almond, and Vanilla Extract– These flavorings make the cake smell amazing and add a nice balance of flavors to compliment the almond flour and honey.

Browned Butter: For moisture and extra nuttiness.

The other ingredients included are of course baking powder for leavening, eggs for structure and leavening, and a dash of salt to round out all sweetness.

The cake is then topped with toasted sliced almonds and a divine orange honey syrup to add even more sweet flavor and a little crunch.

How To Make Honey Almond Cake

Makes 1 9″ Cake

A top view of cake on a cake stand with a slice being removed.

For The Cake

  • 1 cup almond flour
  • 1/2 cup of gluten free flour, I use Bob’s Red Mill 1 to 1 baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, browned (instructions below)
  • 1/2 cup of 2% plain Greek yogurt
  • 1/2 cup of honey
  • 3 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1/2 teaspoon of almond extract
  • 1 teaspoon fresh orange zest

For The Orange Almond Honey Topping

  • 1/3 cup of honey
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh orange juice
  • 2/3 cups sliced almonds, toasted

Instructions:

Preheat the oven to 350º. Spray a 9″ springform pan with cooking spray and dust the bottom and sides with almond flour. Set aside.

Brown the butter:

I have a complete “How to make brown butter” post for step by step directions!

Place a stick of unsalted butter in a small sauce or saute pan. I recommend using a stainless steel or a light colored pot, that way you can see the color of the browned butter easier.

Melt the butter over medium low to medium heat. After the butter melts, gently swirl the pan to prevent sputtering, do not walk away!

Keep swirling the pan gently for 4-5 minutes until the foam starts to disappear and the butter begins to turn a caramel/golden brown. Once golden brown, remove from the heat immediately but keep swirling gently. The butter will continue cooking off the heat and should be an amber color at the end of the process. The smell should be nutty and not burnt. Set aside to cool slightly.

Browned Butter

Making The Cake Batter:

In a medium sized bowl, combine the almond flour, gluten free flour, baking powder, and salt. Use a fork or a whisk to combine.

In a small mixing bowl or a 4 cup measuring cup, combine the yogurt, honey, and eggs. Use a hand mixer to mix well.

Next, beat in the browned butter. Beat on medium low for 1 minute until well mixed and slightly thickened.

Add in the vanilla, almond extract, and orange zest. Give a final stir to combine.

Pour the wet ingredients on top of the dry ingredients.

Mix on low until barely combined and then turn the mixer up to medium speed. Mix the almond cake batter for 1 minute. The batter should be well combined and thickened.

Gently pour the mixture into the prepared springform pan and use a rubber spatula to spread the batter out to the sides of the pan. Spread evenly.

Place the springform pan on a cookie sheet and pop it in the oven. Bake at 350º for 30-35 minutes until browned and a toothpick inserted comes out clean.

While the cake bakes, make the topping.

To make the topping:

Flourless honey almond cake

Toast the almond slices by pouring them into a dry saute pan. Heat the nuts over medium heat, stirring constantly with a rubber spatula to prevent burning. Continue tossing and stirring the almonds until they’ve browned lightly and smell toasty, about 6-8 minutes. Remove from the heat and set aside.

Toasted Almonds

In a small saucepan, melt the butter, honey, and orange juice. Simmer the mixture until thickened, about 4-5 minutes, stirring often to prevent burning. To test thickness, coat the back of a spoon in the syrup mixture, run your finger down the back, and see if the gap you’ve created fills in immediately. If it doesn’t, you’re good to go!

The honey almond syrup should be thick enough to coat the back of a spoon

Once thickened, add the toasted almonds. Toss to coat the almonds completely in the honey syrup and set aside. Do not allow the mixture to get cold.

Finishing the Cake

Once the cake has finished baking, remove it from the oven and the cookie sheet and set it on a cooling rack. Allow the cake to sit for about 5-7 minutes. While the cake is still very warm, pour the honey almond topping over the top of the cake. Use a spoon to gently spread the topping over the cake evenly.

Let the cake cool for at least 1 hour before unmolding.

Once the cake has cooled, run a knife around the edge of the cake and pan. Unbuckle the sides of the springform pan and gently lift off the sides.

Transfer the cake to your serving dish. Slice and enjoy!

Storing leftovers

If there are any leftovers, this cake can be stored covered at room temperature for up to 3 days.

It does not need to be refrigerated, but if you live in a super hot and humid area, storing the cake in the fridge will help to prolong the life of leftover slices.

Ways to serve your Honey Almond Cake

Easy Honey Almond Cake Recipe-Gluten Free and Sugar Free

This cake is sweet enough to serve as an elegant dessert or as a sophisticated flourless coffee cake for brunch.

Whatever time you serve it, you’ll want to plate up generous slices for your guests and top with a dollop of whipped cream (or sweetened mascarpone) and some fresh berries.

This cake pairs nicely with a warm cup of chai tea, or a smooth and strong cup of coffee.

Variations:

This Honey Almond Cake is delectable as is, but since you’ll find yourself making this cake again and again, why not experiment with these little additions:

  • Add a pinch of ground cardamom to the batter for a floral, spiced touch
  • Add a teaspoon of cinnamon for an extra dose of warmth and spiciness
  • Swap the almonds for pistachios in the orange and honey syrup topping
  • Use sour cream in place of the Greek yogurt if that’s all you have!
  • Omit the almond extract if you’re not a fan

Other Recipes You Might Like:

Almond Flour Shortbread Cookies

Honey Peanut Butter Cookies

Oat Milk Hot Chocolate

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The Best Honey Almond Cake

Gluten Free Honey Almond Cake

Yield: 12 Servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 2 hours

A stunning cake made with gluten free flours, almonds, honey, orange, and a touch of browned butter. It's sweet, warm, and nutty.

Ingredients

For The Cake Batter

  • 1 cup almond flour
  • 1/2 cup of gluten free flour, I use Bob's Red Mill 1 to 1 baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter, browned (instructions below)
  • 1/2 cup of 2% plain Greek yogurt
  • 1/2 cup of honey
  • 3 large eggs
  • 2 teaspoons of pure vanilla extract
  • 1/2 teaspoon of almond extract
  • 1 teaspoon fresh orange zest

For The Orange Almond Honey Topping

  • 1/3 cup of honey
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh orange juice
  • 2/3 cups sliced almonds, toasted

Instructions

  1. Preheat the oven to 350º. Spray a 9" springform pan with cooking spray and dust the bottom and sides with almond flour. Set aside.

Brown the butter:

  1. Place a stick of unsalted butter in a small sauce or saute pan. I recommend using a stainless steel or a light colored pot, that way you can see the color of the browned butter easier.
  2. Melt the butter over medium low to medium heat. After the butter melts, gently swirl the pan to prevent sputtering, do not walk away!
  3. Keep swirling the pan gently for 4-5 minutes until the foam starts to disappear and the butter begins to turn a caramel/golden brown.
  4. Once golden brown, remove from the heat immediately but keep swirling gently. The butter will continue cooking off the heat and should be an amber color at the end of the process. The smell should be nutty and not burnt. Set aside to cool slightly.

Making The Cake Batter:

  1. In a medium sized bowl, combine the almond flour, gluten free flour, baking powder, and salt. Use a fork or a whisk to combine.
  2. In a small mixing bowl or a 4 cup measuring cup, combine the yogurt, honey, and eggs. Use a hand mixer to mix well. 
  3. Next, beat in the browned butter. Beat on medium low for 1 minute until well mixed and slightly thickened. 
  4. Add in the vanilla, almond extract, and orange zest. Give a final stir to combine.
  5. Pour the wet ingredients on top of the dry ingredients. 
  6. Mix on low until barely combined and then turn the mixer up to medium speed. Mix the almond cake batter for 1 minute. The batter should be well combined and thickened.
  7. Gently pour the mixture into the prepared springform pan and use a rubber spatula to spread the batter out to the sides of the pan. Spread evenly.
  8. Place the springform pan on a cookie sheet and pop it in the oven. Bake at 350º for 30-35 minutes until browned and a toothpick inserted comes out clean.
  9. While the cake bakes, make the topping.

To make the topping:

  1. Toast the almond slices by pouring them into a dry saute pan. Heat the nuts over medium heat, stirring constantly with a rubber spatula to prevent burning. Continue tossing and stirring the almonds until they've browned lightly and smell toasty, about 6-8 minutes. Remove from the heat and set aside.
  2. In a small saucepan, melt the butter, honey, and orange juice. Simmer the mixture until thickened, about 4-5 minutes, stirring often to prevent burning. To test thickness, coat the back of a spoon in the syrup mixture, run your finger down the back, and see if the gap you've created fills in immediately. If it doesn't, you're good to go!
  3. Once thickened, add the toasted almonds. Toss to coat the almonds completely in the honey syrup and set aside. Do not allow the mixture to get cold.

Finishing the Cake

  1. Once the cake has finished baking, remove it from the oven and the cookie sheet and set it on a cooling rack. Allow the cake to sit for about 5-7 minutes.
  2. While the cake is still very warm, pour the honey almond topping over the top of the cake. Use a spoon to gently spread the topping over the cake evenly.
  3. Let the cake cool for at least 1 hour before unmolding.
  4. Once the cake has cooled, run a knife around the edge of the cake and pan. Unbuckle the sides of the springform pan and gently lift off the sides. 
  5. Transfer the cake to your serving dish. Slice and enjoy! 
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 360Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 75mgSodium: 158mgCarbohydrates: 40gFiber: 3gSugar: 21gProtein: 8g

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