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 a vegan 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, make an effort and find 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 barely-there 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.

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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!

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.
Thank you so much, Ramya!xx
This is so beautiful that I think I will have to make it today!
Thank you so much, Tanya! Happy baking! 🙂
Are you sure for syrup, we have to use 1.5tb of water?
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.
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.
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! 🙂
looks yummy
Thank you, Jayshree! 🙂
Hi ,can we use coconut milk
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. 🙂
Vegans do not eat honey
Hi Kruti, thank you for pointing that out. I’ll make the necessary changes to the blog. 🙂
This looks so good. I want to try it but wanted to check which cup measurement you used. Regular 250ml cup or something else?
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.
Such a gorgeous recipe.. A must try 🙂
Oh thank you so much, Ashmee! 🙂
Wow this looks so good, can I add 2 eggs instead of the yogurt please suggest
Thanks Malvika! Yes, I’m sure that will work well. 🙂
Batter looking so hard…is that fine
Its a thick batter. It shouldn’t be dry or hard. Please add a tablespoon or 2 of milk.
Please tell me the exact quantity of honey you used in batter.
Hi Priya, there was a typo! Thanks for pointing it out. The amount of honey used is 1/4 cup + 1 tbsp. Happy baking! 🙂
I’d like to make this today. Can I use almond flour instead of almond meal?
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 🙂
Hey
I wanted the serving for 12 people. So by how much should I increase the measurements.
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