Almond Honey Cake
Soft, moist, and fluffy, this almond honey cake is incredibly easy to make! The honey-soaked almond cake is gently sweet and bakes into a tender crumb with a gorgeous golden-hued crust.
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. And the result is a very homey cake that gets a makeover with honey syrup and rose petals! Delicate, light, slightly nutty, this cake is just right for a special occasion or a cozy weekday treat!
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Why You'll Love This Recipe
✨ Quick & easy! Two bowls, one whisk, and a spatula are all it takes to make the cake. Can it get easier than that?
✨ Beautiful flavors! The combination of almond, honey, and rose water adds a unique Middle Eastern touch you’ll love.
✨ Soft & moist! Honey almond cake is incredibly moist thanks to yogurt and honey. Even without eggs, the cake is light and spongy!
✨ Not overly sweet! Honey adds a deep flavor, too. So, it can be easily eaten with your evening tea, morning coffee, or after dinner.
If you love subtle spice in your cakes, try my cardamom almond tea cake or chai-spiced apple cake next. They are delicate, fragrant, and perfect with chai!
Recipe Ingredients
Flour: 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.
Honey: 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’ll make your mouth water. Honey also makes the crumb moist and tender.
Almonds: Along with the almond flour, we also use almond extract and slivered almonds for that delicious nutty flavor.
Yogurt: I’ve used plain Greek yogurt for this almond cake. I’ve also made it a few times with vegan coconut yogurt! Both work beautifully.
Sugar: Regular granulated sugar works great, but you can also use raw sugar, if you wish.
Oil: I used coconut oil. But melted butter or any oil of your preference works too!
Please see the recipe below for full information about the ingredients and quantities.
Variations
Flour: Instead of all-purpose flour, use whole wheat like I did for my coffee banana cake.
Rose water: The aromatic works wonders with almonds. Use only food-grade, top-quality rose water. Don’t have it? Skip it.
Egg: I first made this for my sister’s birthday. She’s allergic to eggs, so it's eggless! But if you prefer, you can use 2 eggs instead of yogurt.
Looking for an eggless bake that’s full of charm and nostalgia? Don’t miss my almond tutti frutti cake and eggless carrot cake!
How To Make Almond Honey Cake
Step 1: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, combine the yogurt, oil, honey, almond extract, and rosewater. Mix well.
Step 3: Pour the wet ingredients over the dry ingredients and mix well. Don't overmix!
Step 4: Transfer the batter into the prepared cake pan and sprinkle with almond flakes.
Step 5: 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.
Step 6: 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.
Step 7: 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!
How To Make Honey Rosewater Syrup
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. 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.
Pro Tips
- Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.
- Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.
- This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.
- If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!
- Allow the honey syrup to cool before spooning it on the warm cake.
- Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!
How To Serve
This honey almond cake is lovely served on its own, but you can pair it with -
- A scoop of vanilla ice cream
- Warm custard
- A dollop of whipped cream
- A drizzle of rose-scented glaze
Store the leftovers in an air-tight container for up to 2 days at room temperature or in the refrigerator for 3-4 days. I prefer to refrigerate the cake as it's so hot and humid here these days.
Recipe FAQs
Can I make this almond cake ahead of time?
Yes, you can make this cake a day in advance. It actually tastes better the next day as the flavors deepen.
Can I make this almond honey cake vegan?
Absolutely! Just use plant-based yogurt like coconut or soy and a sweetener like maple syrup or agave instead of honey.
What size pan can I use instead of a 6-inch?
You can use an 8-inch pan. This will give you a slightly flatter cake and bake faster, so start checking around the 25-minute mark.
More Almond Dessert Recipes
Orange Semolina Almond Cake
Almond Ricotta Cookies
Easy Cape Gooseberry Almond Cake
Cherry Almond SconesHalf the joy of baking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this almond honey cake as much as we do!
Recipe
Almond Honey Cake
Ingredients
- 1.5 cup All purpose flour
- 1/4 cup Almond flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 cup Greek yogurt
- 1/3 cup Coconut oil You can use any oil
- 1/4 cup + 1 tbsp Honey
- 1/2 tsp Almond extract
- 1 tsp Rose water Optional
- 1/4 cup Almond flakes
Honey syrup
- 1.5 tbsp Water
- 1.5 tbsp Honey
- 1/2 tsp Rosewater Optional
Instructions
- Preheat oven to 180C. Grease a 6" cake tin.
- In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.1.5 cup All purpose flour, 1/4 cup Almond flour, 1/4 cup Sugar, 1 1/4 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Salt
- In another bowl, whisk together honey, yogurt, coconut oil, almond extract, and rosewater.3/4 cup Greek yogurt, 1/3 cup Coconut oil, 1/4 cup + 1 tbsp Honey, 1/2 tsp Almond extract, 1 tsp Rose water
- Pour over the dry ingredients and gently mix.
- Do not overmix.
- Pour into the prepared pan. Smooth the surface and top with almond flakes.1/4 cup Almond flakes
- 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.
- Let the cake cool for about 20 minutes and 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!
Honey Syrup
- Bring the water to a boil. Take it off the heat, stir in honey and rosewater. Let the syrup cool.1.5 tbsp Water, 1.5 tbsp Honey, 1/2 tsp Rosewater
Video
Notes
- Use room-temperature ingredients. They blend easily, giving a smooth texture to the batter, which will give you a better quality cake.
- Don’t overmix the ingredients. Mix until just combined and there are no dry white streaks visible. This keeps the crumb light and soft.
- This batter is quite thick. If yours seems too dry, please add some warm milk, 1 tablespoon at a time.
- If you don’t have almond flour, you can use store-bought or homemade almond meal, like in my chocolate zucchini cake. Just grind whole almonds in your food processor until they resemble a fine meal!
- Allow the honey syrup to cool before spooning it on the warm cake.
- Let the cake soak in the syrup for at least 30 minutes before slicing. The longer the cake sits, the better the flavor! And the syrup also makes the cake stay super moist!
I’d like to make this today. Can I use almond flour instead of almond meal?
Natasha Author
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 🙂
Please tell me the exact quantity of honey you used in batter.
Natasha Author
Hi Priya, there was a typo! Thanks for pointing it out. The amount of honey used is 1/4 cup + 1 tbsp. Happy baking! 🙂
Batter looking so hard...is that fine
Natasha Author
Its a thick batter. It shouldn't be dry or hard. Please add a tablespoon or 2 of milk.
Wow this looks so good, can I add 2 eggs instead of the yogurt please suggest
Natasha Author
Thanks Malvika! Yes, I'm sure that will work well. 🙂
Such a gorgeous recipe.. A must try 🙂
Natasha Author
Oh thank you so much, Ashmee! 🙂
Alar
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.
Natasha Author
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. 🙂
Vegans do not eat honey
Natasha Author
Hi Kruti, thank you for pointing that out. I'll make the necessary changes to the blog. 🙂
Jerusha
This looks so good. I want to try it but wanted to check which cup measurement you used. Regular 250ml cup or something else?
Natasha Author
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.