When I wanted to cut out gluten and sugar from my diet a few years ago, I found this wonderfully light and fluffy almond flour cake recipe on Healthy Recipes by Vered DeLeeuw.  

This cake is one of my favorite desserts now, and I’ve been making my own version ever since.

“Despite containing just a ½ cup of honey, this cake is delightfully sweet but not overly so. And it’s easy to mix in a single bowl – the prep time is just 15 minutes.”

The Original Almond Flour Cake Recipe

Here’s the original recipe.

Original Ingredients

Here’s an overview of what you’ll need:

• Butter: For greasing the pan.
• Eggs: I use large eggs in most of my recipes, this one included.
• Honey: Real honey or a sugar-free substitute.
• Vanilla extract: It’s best to use pure vanilla extract.
• Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe.
• Salt: Just a little to enhance the other flavors.
• Baking soda: You can replace it with 2 teaspoons of baking powder (gluten-free if needed).

My Variations

The ingredients I use are mostly the same as above. I use honey only.

Rather than using butter, I use a regular baking pan lined with parchment paper. 

Sometimes I add cream cheese and honey icing.

1. Lemon Poppy Seed Almond Flour Cake: Add some lemon extract and 1/4 cup poppy seeds.
2. Fruity Almond Flour Cake: Add 1/4 cup dried cranberries or sliced apricots, and candied ginger (chopped up).
3. Nutty Almond Flour Cake: Add 1/4 cup of small walnut pieces.