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    Home > Recipes > Cakes

    July 17, 2020

    Honey Almond Cake

    Jump to Recipe Print Recipe

    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.

    Honey Almond Cake | Vegan recipe

    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 this 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

    Honey Almond Cake | Vegan recipe

    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. 

    Process of making Honey Almond Cake | Vegan recipe

    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, do try to use 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 nutty 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.

    Honey Almond Cake | Vegan recipe

    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.

    Honey Almond Cake | Vegan recipe

    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. 

    Honey Almond Cake | Vegan recipe

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    Honey Almond Cake | Easy Eggless Recipe
    Print Recipe
    4.75 from 4 votes

    Honey Almond Cake

    Soft and fluffy, this eggless Honey Almond Cake is a delight! Almonds, honey, and rose water come together to give a lovely Middle Eastern touch!
    Prep Time25 mins
    Cook Time40 mins
    Course: Dessert
    Keyword: almond cake, honey cake
    Servings: 8 servings
    Calories:
    Author: Natasha Minocha

    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!
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    Reader Interactions

    Comments

    1. Ramya says

      July 17, 2020 at 4:07 pm

      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.

      Reply
      • Natasha Minocha says

        July 17, 2020 at 4:09 pm

        Thank you so much, Ramya!xx

        Reply
    2. Tanya says

      July 17, 2020 at 5:48 pm

      This is so beautiful that I think I will have to make it today!

      Reply
      • Natasha Minocha says

        July 17, 2020 at 5:56 pm

        Thank you so much, Tanya! Happy baking! 🙂

        Reply
    3. Ginny says

      July 25, 2020 at 6:35 pm

      Are you sure for syrup, we have to use 1.5tb of water?

      Reply
      • Natasha Minocha says

        July 26, 2020 at 3:23 pm

        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.

        Reply
    4. Prat says

      July 29, 2020 at 10:33 am

      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.

      Reply
      • Natasha Minocha says

        July 29, 2020 at 1:02 pm

        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! 🙂

        Reply
    5. jayshree says

      October 10, 2020 at 10:11 pm

      looks yummy

      Reply
      • Natasha Minocha says

        October 12, 2020 at 4:23 pm

        Thank you, Jayshree! 🙂

        Reply
    6. Deepika says

      October 19, 2020 at 10:47 am

      Hi ,can we use coconut milk

      Reply
      • Natasha Minocha says

        October 19, 2020 at 2:59 pm

        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. 🙂

        Reply
    7. Kruti says

      October 23, 2020 at 7:57 pm

      Vegans do not eat honey

      Reply
      • Natasha Minocha says

        October 26, 2020 at 11:16 am

        Hi Kruti, thank you for pointing that out. I'll make the necessary changes to the blog. 🙂

        Reply
      • Jerusha says

        November 10, 2020 at 4:46 pm

        This looks so good. I want to try it but wanted to check which cup measurement you used. Regular 250ml cup or something else?

        Reply
        • Natasha Minocha says

          November 11, 2020 at 12:09 pm

          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.

          Reply
    8. Ashmee says

      November 13, 2020 at 1:13 pm

      Such a gorgeous recipe.. A must try 🙂

      Reply
      • Natasha Minocha says

        November 17, 2020 at 1:08 pm

        Oh thank you so much, Ashmee! 🙂

        Reply
        • Alar says

          June 18, 2021 at 4:06 pm

          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.

          Reply
          • Natasha Minocha says

            June 20, 2021 at 12:25 pm

            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. 🙂

            Reply
    9. Malvika says

      November 15, 2020 at 10:18 pm

      Wow this looks so good, can I add 2 eggs instead of the yogurt please suggest

      Reply
      • Natasha Minocha says

        November 17, 2020 at 1:07 pm

        Thanks Malvika! Yes, I'm sure that will work well. 🙂

        Reply
    10. Kran says

      December 07, 2020 at 6:39 am

      Batter looking so hard...is that fine

      Reply
      • Natasha Minocha says

        December 07, 2020 at 1:07 pm

        Its a thick batter. It shouldn't be dry or hard. Please add a tablespoon or 2 of milk.

        Reply
    11. Priya says

      December 18, 2020 at 12:52 am

      Please tell me the exact quantity of honey you used in batter.

      Reply
      • Natasha Minocha says

        December 19, 2020 at 12:34 pm

        Hi Priya, there was a typo! Thanks for pointing it out. The amount of honey used is 1/4 cup + 1 tbsp. Happy baking! 🙂

        Reply
    12. Tana says

      January 31, 2021 at 10:25 pm

      I’d like to make this today. Can I use almond flour instead of almond meal?

      Reply
      • Natasha Minocha says

        February 01, 2021 at 1:07 pm

        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 🙂

        Reply
    13. Mrinalini Vaish says

      February 17, 2021 at 6:06 pm

      Hey
      I wanted the serving for 12 people. So by how much should I increase the measurements.

      Reply
      • Natasha Minocha says

        February 19, 2021 at 11:23 am

        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

        Reply
    14. Pooja Diwekar says

      March 09, 2021 at 7:22 pm

      5 stars
      my go to cake recipe, comes out amazing every time!

      Reply
      • Natasha Minocha says

        March 12, 2021 at 9:33 am

        Aww I'm so glad to hear that, Pooja! Thank you for stopping by xx

        Reply
    15. Monica says

      March 09, 2021 at 7:23 pm

      5 stars
      I made this with some chocolate chunks mixed in, the combination was really good! Great recipe

      Reply
      • Natasha Minocha says

        March 12, 2021 at 9:34 am

        That is such a yummy addition, need to try it out next time! Glad you liked it, Monica 🙂 Thanks for stopping by

        Reply
    16. Marie says

      March 21, 2021 at 4:07 am

      Can honey be replaced bu maple syrup?

      Reply
      • Natasha Minocha says

        March 22, 2021 at 2:44 pm

        I think you can. The taste will be a bit different though, but just as good. 🙂

        Reply
    17. Anjali says

      March 22, 2021 at 3:07 pm

      Can we replace maida with wholewheat ?

      Reply
      • Natasha Minocha says

        March 23, 2021 at 1:03 pm

        Hi Anjali, yes absolutely! 🙂

        Reply
    18. PRIYA KANJANI says

      April 01, 2021 at 8:35 am

      Hi, can we make this cake using a gluten free flour.

      Reply
      • Natasha Minocha says

        April 01, 2021 at 12:40 pm

        Hi Priya, yes I think that would work, though I haven't tried it myself. 🙂

        Reply
    19. Riya says

      May 08, 2021 at 7:15 pm

      Need a suggestion. Can i add glazed almond on the cake. N when would be the right time to add it

      Reply
      • Natasha Minocha says

        May 14, 2021 at 10:47 am

        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.:)

        Reply
        • Riya says

          May 24, 2021 at 5:18 pm

          No i mean almonds in sugar syrup. Can that be put on this cake when half done?

          Reply
          • Natasha Minocha says

            May 27, 2021 at 12:56 pm

            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.

            Reply
    20. Nutan parekh says

      July 07, 2021 at 12:35 am

      4 stars
      Hi, what is the cup size in this recipe

      Reply
      • Natasha Minocha says

        July 10, 2021 at 10:35 am

        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.????????

        Reply
    21. Saachi Dhawan says

      July 08, 2021 at 3:41 pm

      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

      Reply
      • Natasha Minocha says

        July 10, 2021 at 10:32 am

        So happy to hear that, Saachi! Thank you for your wonderful feedback. This is really one of my favourite cakes too. xoxo

        Reply
    22. kathy says

      October 07, 2021 at 8:32 am

      5 stars
      I make this cake all the time, one of my family's favorite recipes! So simple and decadent.

      Reply
    23. Kunjan says

      January 08, 2022 at 12:37 am

      Hi Natasha,

      Can we bake this cake with just Almond Flour? If so, would be the proportion be the same?

      Reply
      • Natasha Minocha says

        January 09, 2022 at 11:27 am

        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

        Reply
    24. Shivani says

      February 19, 2022 at 5:40 pm

      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??

      Reply
      • Natasha Minocha says

        February 23, 2022 at 12:52 pm

        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! 🙂

        Reply
    25. Vandita says

      October 09, 2022 at 9:42 am

      Hi, can the same be turned into muffins? If so, what needs to be changed? Thank you!

      Reply
      • Natasha Minocha says

        October 09, 2022 at 11:57 am

        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.

        Reply

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