Soft, moist, and fluffy, this almond honey cake is incredibly easy to make! The honey-soaked almond cake is gently sweet and bakes into a tender crumb with a gorgeous golden-hued crust.
This eggless honey almond cake is so delicious with a rich almond flavor and a hint of rose water! The recipe is very simple and uses an easy, no-fuss approach to baking. Just whisk, mix, and bake - no complicated steps or techniques. And the result is a very homey cake that gets a makeover with honey syrup and rose petals! Delicate, light, slightly nutty, this cake is just right for a special occasion or a cozy weekday treat!
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Why You'll Love This Recipe
✨ Quick & easy! Two bowls, one whisk, and a spatula are all it takes to make the cake. Can it get easier than that?
✨ Beautiful flavors! The combination of almond, honey, and rose water adds a unique Middle Eastern touch you’ll love.
✨ Soft & moist! Honey almond cake is incredibly moist thanks to yogurt and honey. Even without eggs, the cake is light and spongy!
✨ Not overly sweet! Honey adds a deep flavor, too. So, it can be easily eaten with your evening tea, morning coffee, or after dinner.
If you love subtle spice in your cakes, try my cardamom almond tea cake or chai-spiced apple cake next. They are delicate, fragrant, and perfect with chai!
Reader Love ❤️
I make this cake all the time, one of my family's favorite recipes! So simple and decadent.
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!
I made this with some chocolate chunks mixed in, the combination was really good! Great recipe
Recipe Ingredients
Flour: All-purpose flour gives the cake a tender crumb. Almond flour makes it wonderfully moist and nutty. You can also use almond meal if you prefer. Store-bought is fine, or simply grind whole almonds into a coarse powder and use that.
Honey: Use the best-quality honey you can get. I love to use raw, organic honey! It will give the cake such yummy-licious taste that’ll make your mouth water. Honey also makes the crumb moist and tender.
Almonds: Along with the almond flour, we also use almond extract and slivered almonds for that delicious nutty flavor.
Yogurt: I’ve used plain Greek yogurt for this almond cake. I’ve also made it a few times with vegan coconut yogurt! Both work beautifully.
Sugar: Regular granulated sugar works great, but you can also use raw sugar, if you wish.
Oil: I used coconut oil. But melted butter or any oil of your preference works too!
Please see the recipe below for full information about the ingredients and quantities.
Variations
Flour: Instead of all-purpose flour, use whole wheat like I did for my coffee banana cake.
Rose water: The aromatic works wonders with almonds. Use only food-grade, top-quality rose water. Don’t have it? Skip it.
Egg: I first made this for my sister’s birthday. She’s allergic to eggs, so it's eggless! But if you prefer, you can use 2 eggs instead of yogurt.
Looking for an eggless bake that’s full of charm and nostalgia? Don’t miss my almond tutti frutti cake and eggless carrot cake!
How To Make Almond Honey Cake
Step 1: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, combine the yogurt, oil, honey, almond extract, and rosewater. Mix well.
Step 3: Pour the wet ingredients over the dry ingredients and mix well. Don't overmix!
Step 4: Transfer the batter into the prepared cake pan and sprinkle with almond flakes.
Step 5: 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.
Step 6: Let the cake cool for 15-20 minutes, and use a skewer to poke holes all over the top of the warm cake. Spoon over the cooled honey syrup.
Step 7: Allow the honey syrup to soak into the almond cake for at least 30 minutes. Sprinkle the top with toasted almond flakes and dried rose petals. Slice and serve!
How To Make Honey Rosewater Syrup
Bring the water to a boil. Take it off the heat and stir in honey and rosewater. Allow this syrup to cool completely before using. This is a very simple but flavorful syrup, similar to the syrup for my baklava cheesecake. We don't need to cook it to a thick consistency. We are heating the water just so it's easy to dissolve the honey.
Pro Tips
- Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.
- Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.
- This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.
- If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!
- Allow the honey syrup to cool before spooning it on the warm cake.
- Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!
How To Serve
This honey almond cake is lovely served on its own, but you can pair it with -
- A scoop of vanilla ice cream
- Warm custard
- A dollop of whipped cream
- A drizzle of rose-scented glaze
Store the leftovers in an air-tight container for up to 2 days at room temperature or in the refrigerator for 3-4 days. I prefer to refrigerate the cake as it's so hot and humid here these days.
Recipe FAQs
Yes, you can make this cake a day in advance. It actually tastes better the next day as the flavors deepen.
Absolutely! Just use plant-based yogurt like coconut or soy and a sweetener like maple syrup or agave instead of honey.
You can use an 8-inch pan. This will give you a slightly flatter cake and bake faster, so start checking around the 25-minute mark.
📖 Recipe
Almond Honey Cake
Ingredients
- 1.5 cup All purpose flour
- 1/4 cup Almond flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Greek yogurt
- 1/3 cup Coconut oil You can use any oil
- 1/4 cup + 1 tbsp Honey
- 1/2 tsp Almond extract
- 1 tsp Rose water Optional
- 1/4 cup Almond flakes
Honey syrup
- 1.5 tbsp Water
- 1.5 tbsp Honey
- 1/2 tsp Rosewater Optional
Instructions
- Preheat oven to 180C. Grease a 6" cake tin.
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.1.5 cup All purpose flour, 1/4 cup Almond flour, 1/4 cup Sugar, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
- In another bowl, whisk together honey, yogurt, coconut oil, almond extract, and rosewater.3/4 cup Greek yogurt, 1/3 cup Coconut oil, 1/4 cup + 1 tbsp Honey, 1/2 tsp Almond extract, 1 tsp Rose water
- Pour over the dry ingredients and gently mix.
- Do not overmix.
- Pour into the prepared pan. Smooth the surface and top with almond flakes.1/4 cup Almond flakes
- 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.
- Let the cake cool for about 20 minutes and 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!
Honey Syrup
- Bring the water to a boil. Take it off the heat, stir in honey and rosewater. Let the syrup cool.1.5 tbsp Water, 1.5 tbsp Honey, 1/2 tsp Rosewater
Video
Notes
- Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.
- Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.
- This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.
- If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!
- Allow the honey syrup to cool before spooning it on the warm cake.
- Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!
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