Almond Butter Honey Cake Recipe

Name: Almond Butter Honey Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 egg

Servings: persons

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 egg

1
Preparing to bake. Heat the oven to 350u00b0 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.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Almond Butter Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Butter Honey Cake

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