Name: Honey Lemon Almond Flour Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2.5 cups almond flour (finely ground); 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 4 large eggs (at room temperature); 0.5 cup honey (raw, unfiltered); 0.25 cup olive oil (light-tasting); 0.25 cup lemon juice (freshly squeezed); 2 tbsp lemon zest (from 2 lemons); 1 tsp vanilla extract (pure); 0.25 cup sliced almonds (for topping)

Jump to Recipe Print Recipe

Honey Lemon Almond Flour Cake

A moist and delicious cake made with almond flour, honey, and lemon. Perfect for a healthy dessert or afternoon treat!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Servings 8 slices

Calories 250 kcal

Equipment

1 9-inch Cake Pan
1 Mixing Bowls
1 Whisk
1 Spatula

Ingredients

Dry Ingredients

2.5 cups almond flour finely ground
1 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt

Wet Ingredients

4 large eggs at room temperature
0.5 cup honey raw, unfiltered
0.25 cup olive oil light-tasting
0.25 cup lemon juice freshly squeezed
2 tbsp lemon zest from 2 lemons
1 tsp vanilla extract pure

Optional

0.25 cup sliced almonds for topping

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
In a large bowl, whisk together almond flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together eggs, honey, olive oil, lemon juice, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the prepared cake pan. Sprinkle with sliced almonds (optional). Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.