Almond Flour Cake Recipe Without Eggs

If you’re looking for a delicious and moist cake that’s perfect for those with egg allergies or sensitivities, this recipe for almond flour cake is for you. Made with almond flour, honey, and coconut oil, it’s a delicious and satisfying dessert that everyone can enjoy.

One of the things I love about this recipe is that it’s made with almond flour, which gives it a moist and tender texture and a delicious nutty flavor. The honey and vanilla and almond extracts add a touch of sweetness and a depth of flavor that complements the almond flour perfectly.

To make this cake, you’ll need the following ingredients:

• 1 1/2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup honey
• 1/3 cup unsweetened almond milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp almond extract

To begin, preheat your oven to 350°F and grease a 9-inch round cake pan. In a mixing bowl, whisk together the almond flour, baking powder, and salt. In a separate mixing bowl, whisk together the honey, almond milk, coconut oil, vanilla extract, and almond extract until well combined. Add the dry ingredients to the wet ingredients and stir until well combined.

Pour the batter into the prepared cake pan and smooth the top with a spatula or spoon. Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.

Once the cake is cool, you can serve it as is or top it with your favorite frosting or glaze. It will keep in an airtight container at room temperature for up to 3 days.

I hope you’ll give this recipe a try and let me know what you think! It’s a delicious and moist cake that’s perfect for those with egg allergies or sensitivities, and it’s packed with delicious almond flavor. Enjoy!

Almond Flour Cake Recipe (Egg-Free)

This moist and tender almond flour cake is made without eggs, making it perfect for those with egg allergies or sensitivities.

It's sweetened with honey and flavored with vanilla and almond extract for a delicious and satisfying dessert that everyone can enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Equipment

• 9-inch round cake pan
• Mixing bowls
• Whisk or spoon for stirring
• Measuring cups and spoons
• Spatula or spoon for spreading batter

Ingredients

  

• 1 1/2 cups almond flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup honey
• 1/3 cup unsweetened almond milk
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1/2 tsp almond extract

Instructions

 

• Preheat your oven to 350°F and grease a 9-inch round cake pan.
• In a mixing bowl, whisk together the almond flour, baking powder, and salt.
• In a separate mixing bowl, whisk together the honey, almond milk, coconut oil, vanilla extract, and almond extract until well combined.
• Add the dry ingredients to the wet ingredients and stir until well combined.
• Pour the batter into the prepared cake pan and smooth the top with a spatula or spoon.
• Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely.
• Once the cake is cool, you can serve it as is or top it with your favorite frosting or glaze. It will keep in an airtight container at room temperature for up to 3 days.

Notes

This recipe makes a single-layer cake, but you can easily double it to make a larger, multi-layer cake if desired.

If you don’t have coconut oil on hand, you can use another type of oil in its place, such as vegetable oil or olive oil. Just be aware that these oils may have a stronger flavor than coconut oil, which could affect the overall flavor of the cake.

You can use any type of honey you like in this recipe, but be aware that the flavor of the honey will come through in the finished cake. So if you use a particularly strong-flavored honey, it could affect the overall flavor of the cake.

If you don’t have almond extract on hand, you can omit it and use an extra teaspoon of vanilla extract instead.