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
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