Honey Almond Cake


  • 2 cups almond flour
  • 1 1/2 teaspoon baking powder
  • 3 large eggs
  • 1/2 cup powdered sugar
  • 1/3 cup honey
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • Zest of 1 orange or lemon
  • 3/4 cup slivered almonds, divided

YIELD: 1 - 9 inch cake


Preheat oven to 350F. Grease a 9 inch cake pan or line with parchment.

Combine almond flour and baking powder in a bowl. Set aside

Combine eggs, sugar, honey, almond extract, and salt in a large bowl. Combine using an electric mixer for 3 minutes. Add zest and dry ingredients, mix until just combined.Fold in 1/2 cup of the almonds and pour batter into greased pan.

Bake at 350F for 25-30 minutes. Let the cake cool before topping with the remaining 1/4 cup of almonds and powdered sugar.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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