What makes a honey cake paleo
A paleo honey cake leaves out grains, refined sugar and (in most versions) dairy and processed oils. Instead of wheat flour it uses nut flour such as almond flour, sometimes with a starch like arrowroot, and honey is the only sweetener. Definitions of paleo differ, so if you follow a strict version, check that each ingredient fits your own rules.
The result is a moist, tender cake with a pronounced honey flavour. It is naturally gluten-free (more ideas in our gluten and dairy free dessert recipes), although cross-contamination can matter for people with coeliac disease, so check labels.
Ingredients and why they work
For one 20 cm (8 inch) round cake or a standard loaf:
- 2 cups (about 224 g) blanched almond flour
- 1/4 cup (about 30 g) arrowroot or tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon, plus a pinch of ginger or nutmeg (optional)
- 4 eggs, at room temperature
- 1/2 cup (about 170 g) honey
- 1/4 cup melted coconut oil or ghee
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or orange juice
Almond flour has no gluten, so the eggs provide structure. Honey adds moisture and sweetness, and the baking soda reacts with the mild acidity of the honey and citrus juice to help the cake rise. Arrowroot lightens the crumb a little.
This is a general-purpose recipe, so expect to tweak it in your oven. Honey cakes made with almond flour are usually dense and moist rather than fluffy.
Method
- Heat the oven to 175°C (350°F). Grease and line your pan.
- Whisk the almond flour, starch, baking soda, salt and spices together, breaking up any lumps.
- In another bowl, whisk the eggs, honey, melted oil, vanilla and citrus juice until smooth. If the honey is thick, warm it gently first so it blends easily.
- Stir the wet ingredients into the dry until just combined.
- Pour into the pan and bake for about 30 to 40 minutes, depending on the pan. The cake is done when the top is golden and a skewer comes out clean.
- Cool in the pan for 15 minutes before turning out. Almond flour cakes are fragile when hot.
Pan options and timing
- Loaf pan: about 40 to 50 minutes. Cover with foil if the top browns too quickly.
- Round or square pan: roughly 30 to 35 minutes.
- Muffin or mini loaf pans: check from about 18 to 22 minutes.
- Bundt pan: grease thoroughly and allow longer cooling before turning out.
Honey glaze (optional)
For a shiny finish, warm a few tablespoons of honey with a little coconut oil until pourable, then brush or spoon over the cooled cake. A scattering of chopped walnuts or pecans adds crunch. Another option is a simple drizzle of honey and a pinch of sea salt.
Substitutions
- Nut-free: this recipe depends on almond flour, so a swap is not simple. Seed flours such as sunflower seed flour can work, but results vary and the cake may turn green from the baking soda reaction.
- Dairy-free: use coconut oil, as above.
- Coconut flour: it absorbs far more liquid than almond flour, so do not swap one for the other at the same quantity.
- Maple syrup in place of honey: a common swap, but the flavour and browning will change.
For a classic spiced honey loaf that uses wheat flour, see our Portuguese honey cake. If you want another sticky, deeply flavoured option, try our easy molasses cake. For a single-serve paleo treat, see the paleo banana mug cake.
Choosing honey
Mild honeys such as clover or wildflower give a gentle sweetness, while darker honeys like buckwheat taste stronger and more robust. Raw or processed honey both work in baking, since heat will change raw honey’s properties anyway. Do not give honey to babies under one year old.
Storage
Keep the cooled cake in an airtight container at room temperature for a day or two, then refrigerate. Slices freeze well when wrapped individually. Let them come to room temperature before eating.
Troubleshooting
- Cake sinks in the middle. Underbaking is a frequent cause. Bake a little longer and avoid opening the oven early.
- Too dark on top. Honey browns quickly. Lower the oven temperature slightly or tent with foil.
- Dense and eggy. Make sure the eggs are fully whisked into the honey and that the almond flour is finely ground and fresh.
- Falls apart when sliced. Cool completely before cutting.
FAQ
Is honey paleo? Most paleo guidelines allow honey in moderation as a natural sweetener, but some stricter plans limit sweeteners altogether.
Can I make this cake ahead? Yes. The flavour often improves after resting for a day.
Can I use regular flour instead? This recipe is designed for almond flour. Swapping in wheat flour would need a different ratio of liquid to flour.