Decadent Almond Butter Honey Cake

Growing up, I thought almond butter was just for spreading on toast or adding to smoothies. That’s what my mom always did with it. When she baked, she stuck to peanut butter cookies and never ventured beyond that familiar territory.

But here’s the thing about almond butter – it makes an incredible addition to cake. The nutty, slightly sweet flavor creates something that’s both familiar and different at the same time. And when you pair it with honey? Well, let’s just say this almond butter honey cake has become my go-to recipe when I want something that feels special without being complicated.

What Kind of Almond Butter Should I Use?

For this cake, smooth almond butter is definitely the way to go – it’ll blend better with the other ingredients and give you a more consistent texture throughout your cake. Natural almond butter works great, but make sure it’s well-stirred before measuring since the oils tend to separate. If you’re grabbing a jar from the store, look for one that lists just almonds (or almonds and salt) as ingredients, avoiding those with added sugars or oils since they might affect the cake’s texture. If your almond butter is refrigerated, let it come to room temperature before using – this will make it much easier to mix into your batter and help ensure everything combines smoothly.

Options for Substitutions

This cake recipe has some room for adjustments if you need to make swaps:

• Almond butter: Since this is the main ingredient that gives the cake its structure and flavor, stick with nut butters. You can use cashew butter for a milder taste, or natural peanut butter for a different but equally good flavor. Just make sure whatever you use is smooth and well-stirred.
• Almond flour: You can replace this with other nut flours like cashew or hazelnut flour. Regular flour won’t work here as the recipe is designed specifically for nut-based ingredients.
• Honey: Maple syrup works great as a 1:1 replacement, though it will change the flavor slightly. Agave nectar is another good option if you need a vegan version.
• Almond milk: Any non-dairy milk will work fine here – try oat milk, soy milk, or even regular dairy milk if you don’t need it to be dairy-free.
• Eggs: For this recipe, eggs are pretty important for structure. While you could try commercial egg replacers, the texture might not be quite the same.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond butter is preventing the cake from becoming too dense or dry – make sure to measure your almond butter precisely, as even a small variation can affect the texture significantly. Another common mistake is overmixing the batter, which can lead to a tough cake – instead, fold the ingredients gently just until they’re combined, and stop as soon as you no longer see streaks of flour. Since this cake doesn’t contain traditional flour, the baking time can be tricky – start checking for doneness at the 25-minute mark by inserting a toothpick in the center, as even a few extra minutes in the oven can result in a dry cake. For the best texture, let the cake cool in the pan for exactly 10 minutes before transferring it to a wire rack – removing it too soon can cause it to break, while leaving it too long can make it stick to the pan.

What to Serve With Almond Butter Honey Cake?

This nutty, sweet cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on top. For breakfast or brunch, serve it alongside fresh berries and a hot cup of coffee or tea – the fruit adds a nice tartness that balances the honey’s sweetness. If you’re feeling fancy, try drizzling each slice with a little extra honey and sprinkling some toasted sliced almonds on top. A simple glass of cold almond milk also makes a perfect companion to this cozy cake, especially when it’s still slightly warm from the oven.

Storage Instructions

Counter Storage: This almond butter honey cake stays fresh at room temperature for up to 2 days when kept in an airtight container. Just make sure to place a piece of parchment paper on top to maintain its moisture. It’s perfect for enjoying over a weekend!

Refrigerate: For longer storage, pop your cake in the fridge in a sealed container – it’ll stay good for up to a week. The almond butter keeps this cake nice and moist even when chilled. I like to take it out about 30 minutes before serving to let it come to room temperature.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap them in plastic wrap, and store in a freezer bag for up to 3 months. This way, you can grab a slice whenever you’re craving something sweet!

Thaw: When you’re ready to enjoy a frozen slice, just transfer it to the fridge overnight or let it sit at room temperature for about 2 hours. The cake will maintain its texture and taste just as good as fresh!

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1600
• Protein: 35-40 g
• Fat: 100-110 g
• Carbohydrates: 130-140 g

Ingredients

• 2 tablespoons finely ground almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups smooth plain almond butter (roughly 12 ounces)
• 1/3 cup honey
• 5 tablespoons almond milk (1/4 cup plus 1 tablespoon)
• 2 large eggs, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 tablespoon cinnamon, if desired

Step 1: Prepare the Baking Pan and Oven

Preheat your oven to 325°F (163°C).

Line an 8-by-8-inch square baking pan with parchment paper, ensuring there is an overhang on two opposite sides for easy removal later.

Lightly coat the bottom and sides of the pan with nonstick cooking spray to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In the bowl of a stand mixer, whisk together the dry ingredients: almond flour, baking soda, baking powder, and salt.

This can be done by hand to ensure everything is evenly distributed.

Step 3: Combine Wet Ingredients and Form the Batter

Add almond butter, honey, 1/4 cup almond milk, eggs, and vanilla extract to the bowl with the dry ingredients.

Attach the bowl to the stand mixer fitted with the paddle attachment.

Mix on medium speed until the ingredients come together to form a smooth and thick batter, which should take about 5 minutes.

Use a spatula to scrape down the sides and bottom of the bowl, then mix again for an additional 30 seconds to ensure everything is well incorporated.

Step 4: Create and Swirl the Cinnamon Mixture

If you want to add a cinnamon swirl, reserve 1/4 cup of the prepared batter and place it in a small bowl.

Pour the remaining batter into the prepared baking pan, spreading it evenly.

To the reserved batter, add 1 tablespoon of almond milk and a sprinkle of cinnamon.

Mix well, then randomly dollop this cinnamon batter over the batter in the pan.

Use a butter knife to lightly swirl the cinnamon mixture throughout the batter, creating a marbled effect.

Step 5: Bake the Cake

Bake the cake in the preheated oven for 20-25 minutes.

Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.

The cake should be firm to the touch when it’s ready.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 20 minutes.

Then, using the parchment paper overhang, lift the cake out of the pan and transfer it to a cooling rack to cool entirely.

Once the cake has cooled, it’s ready to serve.

Enjoy your delicious creation!