recipe image

Almond Butter Honey Cake

Photo by Shauna Ahern
  • Serves
Author Notes

This almond butter honey cake came from the desire to make a snacking cake that is only lightly sweet. Imagine a warm almond butter sandwich, with honey, made on whole-grain bread with browned crusts. (Except, in this case, the flours are all grain-free.) It’s a late afternoon kind of cake, not a decadent airy cake meant for a birthday party. —glutenfreegirl

  • Test Kitchen-Approved


  • 70 grams

    almond flour (make sure it’s finely ground)

  • 70 grams

    buckwheat flour (make sure it’s gluten-free)

  • 30 grams

    arrowroot flour

  • 1/2 teaspoon

    baking soda

  • 1/2 teaspoon

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    ground nutmeg

  • 100 grams

    coconut oil, melted (about 1/2 cup)

  • 200 grams

    almond butter, at room temperature (or 3/4 cup)

  • 185 grams

    honey (or 3/4 cup)

  • 1 teaspoon

    vanilla extract

  • 1


  1. Preparing to bake. Heat the oven to 350° F. Line an 8 x 8 baking pan with greased parchment paper.
  2. Combining the dry ingredients. Whisk together the almond flour, buckwheat flour, arrowroot flour, baking soda, baking powder, salt, and nutmeg. (For best results, aerate these ingredients together in a food processor or stand mixer.) Set aside.
  3. Combining the wet ingredients. Stir together the melted coconut oil, almond butter, honey, and vanilla. (For best results, use a stand mixer.) Add the vanilla extract, and then the egg, mixing well.
  4. Finishing the batter. Slowly, add the dry ingredients to the wet ingredients. When all traces of flour have disappeared into the batter, you are done.
  5. Baking the cake. Bake the cake until the edges start to pull away from the pan and the center is springy to the touch, 30 to 40 minutes. The edges may grow dark, since baked goods made with honey darken more easily. Don’t worry. Your cake will still taste good.

Shauna writes about food. Danny cooks it.

We grow excited every Saturday morning to go to the farmers’ market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.

Every day is new. I have no idea what we’re having for dinner tonight. But I’m sure interested to find out.

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