The lockdown altered the essence of celebration in the true sense of the word. I've celebrated three birthdays during it, and it hit home every time. You can't go out for dinner or even gift shopping. So, I, like everyone else in the world, fashioned a new kind of celebration.
For me, it's all about cakes. Cakes that are a sacred indulgence.
So for the kids, I baked Swedish Chocolate Cake and Buckwheat Chocolate Layer Cake. For the man of the house, it was Baked Ricotta Mango Cheesecake.
This past Wednesday was my sister's birthday. Since she has egg allergies and pounces upon tea cakes like the Tasmanian Devil, her celebration included this honey almond cake.
The cake is healthy, at least as far as cakes go, but that's just an incidental benefit. What matters most is when the first bite hits the palate, there is only one thought, "Gosh, this is delicious! You should try it."
Or that's what my sister said after she had polished off her first helping and was well into the second
How to Make Honey Almond Cake?
Sift all-purpose flour with salt, baking powder, and baking soda. Add in almond meal and raw sugar. Whisk them together quite well.
The all-purpose flour gives the cake structure and loft, while the almond flour lends a wonderfully moist and hearty texture.
I grind almond meal at home by blanching almonds, drying them, and then blitzing because the aroma and flavor of the homemade stuff are fantastic. Of course, you can buy almond flour online, if that's your preference.
For the wet ingredients, mix coconut oil, almond extract, coconut yogurt, honey, and a splash of rose water.
Fold the dry ingredients into the wet, and you'll have a thick batter. Please don't overmix.
Pour the batter into your prepared 6-inch baking pan, top it with slivered almonds and then let the oven do its thing.
In about 30 to 35 minutes, the cake should be done. Do a skewer test to check. It should come out clean.
When you're making something with as basic ingredients as this honey almond cake, your job is made ten times easier with decent ingredients. So, instead of reaching for commercial honey, do try to use some good quality raw, organic honey.
If you bake, you know that honey is a natural sweetener, and it does so indulgently. But good honey imparts exceptional flavors and delivers layers of benefits.
For this cake, its organic acids enhance the nutty flavor of almonds, and honey's hygroscopicity makes the cake moist, delicate, and tender. But most important of all, it bakes the cake uniformly, giving you that gorgeous golden-hued crust.
The same rule applies to rose water. The aromatic works wonders with almonds, but if you don't have access to food-grade, top-quality rose water, skip it.
Variations of the honey almond cake
This hearty honey almond cake is versatile, so let your cravings be your guide. Instead of all-purpose flour, use whole wheat.
I haven't tried it with gluten-free flour, but if you do, make sure you replace the yogurt with egg to give it a better structure.
If you don't have raw sugar, white sugar will be fine, simple, and sweet.
Lately, I've fallen in love with coconut yogurt, and it works brilliantly in the honey almond cake. But you can replace it with plain Greek yogurt or even hung yogurt.
While the cake has no coconut taste, despite the yogurt and the oil, if you wish for a substitute, use melted butter or refined oil.
Serving the Honey Almond Cake
Birthday cakes, to me, are a chance to stop thinking about the health value of what we are eating. I didn't bake this cake because honey is probiotic and a good source of antioxidants. I didn't bake it because almonds are full of healthy fats and a great source of protein.
I baked it because it tastes so good. And part of its appeal is the honey syrup.
While the cake bakes, boil water, switch off the heat, and then add honey. You can add rose water to the honey syrup, but it's entirely optional.
Poke a few holes using your skewer in the cake and then pour the honey syrup over it. As cake soaks, it makes the crumbs even more moist, making the syrup an almost mandatory step.
On the cooled cake, dust a few dried rose petals, and voila, you have a birthday cake ready to be devoured!
Two bowls, one whisk, and a spatula are all it takes to make the cake. The almond, honey, and rose water blend in a slow dancing melody very reminiscent of middle eastern flavors.
Don't be fooled by the number of almond ingredients. The taste is not in your face; rather, it's sufficiently molecular to give the fluffy honey almond cake a language you'll relish.
I’d love to hear from you! Please tag me on Instagram @tashasartisanfoods, using the hashtag #tashasartisanfoods. You can also FOLLOW ME on INSTAGRAM, PINTEREST for more fabulous recipes!
This blog post contains affiliate links. These don’t cost you anything, but they allow me to continue running this site and providing free content for my readers.
📖 Recipe
Honey Almond Cake
Ingredients
- 1.5 cup All purpose flour
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/4 cup Almond meal
- 1/4 cup Raw sugar You can use regular white sugar
- 3/4 cup Coconut yogurt You can use plain Greek yogurt or hung yogurt
- 1/3 cup Coconut oil You can use any oil
- 1/4 cup + 1 tbsp Honey
- 4-5 drops Almond extract
- 1/2 tsp Rose water Optional
- 1/4 cup Slivered almonds
Honey syrup
- 1.5 tbsp Water
- 1.5 tbsp Honey
- 4-5 drops Rosewater Optional
Instructions
- Preheat oven to 180C. Grease a 6" cake tin.
- Sift the flour, baking powder, baking soda, and salt in a bowl.
- Add almond meal and raw sugar to the dry ingredients.
- In another bowl, whisk together honey, yogurt, coconut oil, almond extract and rosewater.
- Pour over the dry ingredients and gently mix.
- Do not overmix.
- Pour into the prepared pan. Smoothen the surface and sprinkle slivered almonds.
- Bake for 30-35 minutes or until a skewer inserted in the center comes out clean.
- Let the cake cool in the pan for 5-10 minutes before turning it out on a cooling rack.
Honey Syrup
- Bring the water to a boil. Take it off the heat, stir in honey and rosewater. Let the syrup cool.
- Once the cake is ready, use a skewer to poke holes all over the top of the warm cake. Spoon over the cooled honey syrup.
- Let the syrup soak in for 30 minutes or so.
- Garnish with dried rose petals and serve at room temperature. Enjoy!
Nutrition
Padmini Shastry says
Hi! Did anyone try this with Almond flour instead of AP ot whole wheat flour? Just curious. Did you need to change anything?
Falguni Chitalia says
Hi Your recipe looks amazing. Can I omit honey and add same amount of sugar? And if I want to make chocolate cake, is it ok to add some cocoa powder to the batter?
Natasha Minocha says
Hi Falguni, So sorry for the late response. I'm on vacation!
I haven't tried substituting sugar for honey in this cake. Yes you can add cocoa powder to the batter.
Hope this helps:)
Prasanna Raja says
Hi Natasha,
I have made this cake multiple times and this is an absolute favourite. I am planning to make for my friend's surprise birthday party tomorrow. Wanted to know if I double the recipe what size pan I should be using ?
I have a 13*9 round pan. I wanted to make one big cake as we are having close to 15 people.
Appreciate your inputs.
Thanks in advance.
Best ,
Prasanna
Natasha Minocha says
Hello Prasanna, I'm so happy to hear that you've been enjoying this cake. Thank you for your lovely feedback and your friend is rather lucky!:)
I think a 9" pan will work well for double the recipe.
Happy baking and a very happy birthday to your friend! xx
Prasanna Raja says
Thank you so much for your quick reply. Will bake in my 13*9 pan. Thanks very much for your sweet birthday wishes and will certainly pass it on to her!
Can't wait for my friends to taste this divine indulgence!
Totally in love with your blog! Wanted to confirm if 2.5 teaspoons of baking powder is the right amount when I double the recipe. Thanks much again!
Natasha Minocha says
Thank you very much, Prasanna! It's readers like you who make all the hard work worth it.
Yes, 2.5 tsp baking soda would be the correct amount, but keep the baking soda at 3/4 tsp.
Do let me know how this cake turned out! xx
Vandita says
Hi, can the same be turned into muffins? If so, what needs to be changed? Thank you!
Natasha Minocha says
Hi Vandita, I'm sure this recipe can be used to make muffins. I think the bake time will be reduced to 18-20 minutes. Hope this helps.
Shivani says
Hi Tasha,
The cake looks delicious. I am planning to make it now. Can I avoid almond meal since i don't have any and just add that much whole wheat flour??
Natasha Minocha says
Hi Shivani, yes, absolutely. You could also just grind some almonds in your grinder to make almond meal, instead of getting a store-bought pack. Thank you so much for appreciating and following along! 🙂
Kunjan says
Hi Natasha,
Can we bake this cake with just Almond Flour? If so, would be the proportion be the same?
Natasha Minocha says
Hi Kunjan, I haven't this with just almond flour so I'm really not sure how it will turn out. Please do let me know if you try it. I'm sure a lot of readers here would be interested. Thank you for following along. Really appreciate it! xx
kathy says
I make this cake all the time, one of my family's favorite recipes! So simple and decadent.
Saachi Dhawan says
I replaced the yogurt with three eggs and it turned out beautiful! This has to be one of the softest, most moist cakes I've ever made. Definitely going to keep coming back to this one
Natasha Minocha says
So happy to hear that, Saachi! Thank you for your wonderful feedback. This is really one of my favourite cakes too. xoxo
Nutan parekh says
Hi, what is the cup size in this recipe
Natasha Minocha says
Hi Nutan, I use a standard US cup size, 240 ml for a cup. Typically, it weighs 125 gms of all-purpose flour for a cup. Hope this was helpful.????????
Riya says
Need a suggestion. Can i add glazed almond on the cake. N when would be the right time to add it
Natasha Minocha says
Hi Riya, with glazed almonds, you mean roasted almonds? If yes, then just sprinkle some right after the cake has baked. Otherwise, the almonds may get burnt. Hope this helps.:)
Riya says
No i mean almonds in sugar syrup. Can that be put on this cake when half done?
Natasha Minocha says
Hi Riya, Maybe top the cake with these almonds as soon as it's done. If you put it while the cake is in the oven, the sugar syrup may burn. Hope this helps.
PRIYA KANJANI says
Hi, can we make this cake using a gluten free flour.
Natasha Minocha says
Hi Priya, yes I think that would work, though I haven't tried it myself. 🙂
Anjali says
Can we replace maida with wholewheat ?
Natasha Minocha says
Hi Anjali, yes absolutely! 🙂
Marie says
Can honey be replaced bu maple syrup?
Natasha Minocha says
I think you can. The taste will be a bit different though, but just as good. 🙂
Monica says
I made this with some chocolate chunks mixed in, the combination was really good! Great recipe
Natasha Minocha says
That is such a yummy addition, need to try it out next time! Glad you liked it, Monica 🙂 Thanks for stopping by
Pooja Diwekar says
my go to cake recipe, comes out amazing every time!
Natasha Minocha says
Aww I'm so glad to hear that, Pooja! Thank you for stopping by xx
Mrinalini Vaish says
Hey
I wanted the serving for 12 people. So by how much should I increase the measurements.
Natasha Minocha says
Hi Mrinalini! You could double the recipe, changing the baking tin accordingly. I hope it turns out great, do let me know how it goes xx
Tana says
I’d like to make this today. Can I use almond flour instead of almond meal?
Natasha Minocha says
Hi Tana, I suppose you can. I haven't tried it with almond flour though. I'd love to know how this worked out for you. Have a wonderful day 🙂
Priya says
Please tell me the exact quantity of honey you used in batter.
Natasha Minocha says
Hi Priya, there was a typo! Thanks for pointing it out. The amount of honey used is 1/4 cup + 1 tbsp. Happy baking! 🙂
Kran says
Batter looking so hard...is that fine
Natasha Minocha says
Its a thick batter. It shouldn't be dry or hard. Please add a tablespoon or 2 of milk.
Malvika says
Wow this looks so good, can I add 2 eggs instead of the yogurt please suggest
Natasha Minocha says
Thanks Malvika! Yes, I'm sure that will work well. 🙂
Ashmee says
Such a gorgeous recipe.. A must try 🙂
Natasha Minocha says
Oh thank you so much, Ashmee! 🙂
Alar says
Hi. The recipe sounds delicious. Could you please clarify some doubts I have?
-You have said it’s possible to replace the maida with whole wheat flour. Will it make the cake more stodgy?
- Could I replace part of the maida with spelt flour?
-I don’t have a six inch cake pan. Would a normal 8”, shallow, round or square pan work?
Thank you.
Natasha Minocha says
Hi, thank you so much!
- I have used wholewheat flour a lot and it works out very well. Not stodgy at all.
-I suppose you can. I have never used spelt flour as it's not available here in India.
- Yes, an 8" pan will work. Your cake may be a bit flat, But it will definitely work.
Hope this was helpful. 🙂
Kruti says
Vegans do not eat honey
Natasha Minocha says
Hi Kruti, thank you for pointing that out. I'll make the necessary changes to the blog. 🙂
Jerusha says
This looks so good. I want to try it but wanted to check which cup measurement you used. Regular 250ml cup or something else?
Natasha Minocha says
Thanks so much! Yes, my baking cup size is 250ml. This measures 120 gms of all-purpose flour. So 1.5 cups would be 180 gms.
Hope this helps.
Deepika says
Hi ,can we use coconut milk
Natasha Minocha says
Hi Deepika, I haven't tried this cake with coconut milk. If you can't find coconut yogurt, please use regular yogurt. Just drain it to make sure it's thick and creamy. Hope this helps. 🙂
jayshree says
looks yummy
Natasha Minocha says
Thank you, Jayshree! 🙂
Prat says
This looks amazing, I want to bake this for my mom. I only have a 9” pan and can I use the basic math multiplier 2.25 and try this? Thanks in advance.
Natasha Minocha says
Thanks so much for appreciating! I think, just doubling the quantities would also work. Do let me know how it worked out for you. Happy baking! 🙂
Ginny says
Are you sure for syrup, we have to use 1.5tb of water?
Natasha Minocha says
Hi Ginny, yes. We are heating a little bit of water to make a small quantity of honey syrup, without heating the honey directly. Hope this helps.
Tanya says
This is so beautiful that I think I will have to make it today!
Natasha Minocha says
Thank you so much, Tanya! Happy baking! 🙂
Ramya says
This looks divine! I love that it's a simple recipe yet so indulgent and perfect for a birthday celebration. Will try this soon for my daughter's birthday - she's allergic to egg as well.
Natasha Minocha says
Thank you so much, Ramya!xx