Gluten-Free Almond Butter Honey Cake
Dense, fudgy cake made entirely from almond butter and bound with eggs and honey, naturally gluten-free and grain-free. Warm cinnamon swirl optional. Nutty, subtly sweet crumb with almond milk keeping it tender. Serve as an afternoon treat or light dessert; pairs well with coffee or tea. This version uses straightforward mixing without leavening agents beyond minimal baking soda and powder, letting almond butter's richness dominate.
Ingredients
- 2 tablespoon almond flour, ground
- ½ teaspoon baking soda, sifted
- ½ teaspoon baking powder, sifted
- ¼ teaspoon salt, fine
- 1 ¼ cup almond butter, creamy, plain
- ⅓ cup honey, liquid
- ⅓ cup almond milk, unsweetened, divided
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract, pure
- ½ tablespoon cinnamon, ground(optional)
Instructions
- 1
Preheat oven to 325°F. Line 8-by-8-inch square baking pan with parchment paper, leaving overhang on two sides. Coat bottom and sides lightly with nonstick spray.
- 2
Whisk together almond flour, baking soda, baking powder, and salt by hand in stand mixer bowl.
- 3
Add almond butter, honey, 1/4 cup almond milk, eggs, and vanilla to bowl. Attach bowl to mixer with paddle attachment. Mix on medium speed until smooth and thick batter forms, about 5 minutes. Scrape down sides and bottom, mix 30 seconds more.
- 4
If making cinnamon swirl, set aside 1/4 cup batter in small bowl. Pour remaining batter into prepared pan.
- 5
Mix reserved batter with 1 tablespoon almond milk and cinnamon. Dollop randomly over batter in pan. Lightly swirl with butter knife throughout.
- 6
Bake until cake is firm and toothpick inserted in center comes out clean or with a few moist crumbs, 20-25 minutes.
- 7
Cool in pan for 20 minutes. Lift parchment and transfer cake to wire rack to cool completely.
Tips
Almond butter brands vary in oil content; if batter seems too thick after 5 minutes mixing, add 1 teaspoon almond milk at a time until you reach spreadable consistency.
Use a toothpick with a slight bend when testing doneness; almond butter cakes continue cooking slightly as they cool, so slightly underbaked is preferable to dry.
Good to Know
Keep in airtight container at room temperature up to 3 days, or refrigerate up to 5 days. Can be wrapped tightly and frozen up to 2 months.
Prepare batter up to 2 hours ahead; store in airtight container in fridge. Bring to room temperature 15 minutes before baking.
Serve at room temperature or slightly warm with coffee, tea, or alongside fresh berries and yogurt. Do not frost.
Common Mistakes
Overmixing after adding wet ingredients to avoid dense, gummy crumb from overdeveloped gluten-free structure
Underfilling pan to avoid overflow; almond butter batter expands during bake
Baking above 325°F to avoid dark edges before center sets; low temp ensures even bake
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this without the cinnamon swirl?
Yes, omit the swirl entirely and bake as single-batter cake. Bake time remains 20-25 minutes. Cake will be uniform almond flavor without spice complexity.
How long can I keep this cake?
Room temperature in airtight container: 3 days. Refrigerated: 5 days. Frozen wrapped tightly: 2 months. Thaw at room temperature 2-3 hours before serving.
What if my batter is too thick to swirl?
Add 1 teaspoon almond milk to cinnamon portion at a time until pourable. If main batter is too thick, the stand mixer may not have run the full 5 minutes; continue mixing and scrape sides well.