{"id":13127,"date":"2020-07-17T16:03:55","date_gmt":"2020-07-17T10:33:55","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13127"},"modified":"2025-07-24T18:49:06","modified_gmt":"2025-07-24T13:19:06","slug":"honey-almond-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/honey-almond-cake\/","title":{"rendered":"Almond Honey Cake"},"content":{"rendered":"\n

Soft, moist, and fluffy, this almond honey cake<\/strong> is incredibly easy to make! The honey-soaked almond cake is gently <\/em>sweet and bakes into a tender crumb with a gorgeous golden-hued crust.<\/p>\n\n\n\n

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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.\u00a0 And the result is a very homey cake that gets a makeover with honey syrup and rose petals!\u00a0 Delicate, light, slightly nutty, this cake is just right for a special occasion or a cozy weekday treat!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 Quick & easy!<\/strong> Two bowls, one whisk, and a spatula are all it takes to make the cake. Can it get easier than that?\u00a0<\/p>\n\n\n\n

\u2728 Beautiful flavors!<\/strong> The combination of almond, honey, and rose water adds a unique Middle Eastern touch you\u2019ll love.<\/p>\n\n\n\n

\u2728 Soft & moist!<\/strong> Honey almond cake is incredibly moist thanks to yogurt and honey. Even without eggs, the cake is light and spongy!<\/p>\n\n\n\n

\u2728 Not overly sweet!<\/strong> Honey adds a deep flavor, too.\u00a0So, it\u00a0can be easily\u00a0eaten\u00a0with your evening tea, morning coffee, or after dinner.\u00a0<\/p>\n\n\n\n

If you love subtle spice in your cakes, try my\u00a0cardamom almond tea cake<\/a>\u00a0or chai-spiced apple cake<\/a> next.\u00a0They are\u00a0delicate, fragrant, and perfect with chai!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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I make this cake all the time, one of my family's favorite recipes! So simple and decadent.<\/p>\n\n\n\n

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!<\/p>\n\n\n\n

I made this with some chocolate chunks mixed in, the combination was really good! Great recipe<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour<\/strong>: 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.<\/p>\n\n\n\n

Honey<\/strong>:  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\u2019ll make your mouth water. Honey also makes the crumb moist and tender.<\/p>\n\n\n\n

Almonds<\/strong>: Along with the almond flour, we also use almond extract and slivered almonds for that delicious nutty flavor.<\/p>\n\n\n\n

Yogurt<\/strong>: I\u2019ve used plain Greek yogurt for this almond cake. I\u2019ve also made it a few times with vegan coconut yogurt! Both work beautifully.<\/p>\n\n\n\n

Sugar<\/strong>: Regular granulated sugar works great, but you can also use raw sugar, if you wish.<\/p>\n\n\n\n

Oil:<\/strong> I used coconut oil. But melted butter or any oil of your preference works too!<\/p>\n\n\n\n

Please see the recipe below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

Flour<\/strong>:  Instead of all-purpose flour, use whole wheat like I did for my coffee banana cake<\/a>.<\/p>\n\n\n\n

Rose water:<\/strong> The aromatic works wonders with almonds. Use only f<\/strong>ood-grade, top-quality rose water. Don\u2019t have it? Skip it.<\/p>\n\n\n\n

Egg<\/strong>: I first made this for my sister\u2019s birthday. She\u2019s allergic to eggs, so it's eggless! But if you prefer, you can use 2 eggs instead of yogurt. <\/p>\n\n\n\n

Looking for an eggless bake\u00a0that\u2019s\u00a0full of charm and nostalgia?\u00a0Don\u2019t\u00a0miss my\u00a0almond tutti frutti cake<\/a> and eggless carrot cake<\/a>!\u00a0<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Almond Honey Cake<\/h2>\n\n\n\n
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Step 1:<\/strong> In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> In another bowl, combine the yogurt, oil, honey, almond extract, and rosewater. Mix well.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour the wet ingredients over the dry ingredients and mix well. Don't overmix!<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Transfer the batter into the prepared cake pan and sprinkle with almond flakes.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> 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.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> 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. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7:<\/strong> 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!<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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How To Make Honey Rosewater Syrup<\/h2>\n\n\n\n
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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<\/a>. 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.<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n