Gluten Free Almond Honey Cake

Name: Gluten Free Almond Honey Cake
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tsp butter (softened); 4 size 7 Better Eggs; 1/2 cup runny honey; 1 tbsp vanilla essence; 1 1/2 cup FreshLife almond flour; 1 tsp cinnamon; 1/2 tsp baking soda; 1/4 tsp salt

A whole cale on a cake stand at rear and a sliced wedeg on a plate with cream and raspberries on top in the front.

This is a light, delicately flavoured gluten free cake - perfect for a morning or afternoon tea.

Print Pin Rate

Prep Time 10

Cook Time 25

cooling time 10

Total Time 45

Course Dessert, Snacks

Cuisine New Zealand

Ingredients

1 tsp butter softened
4 size 7 Better Eggs
½ cup runny honey
1 tbsp vanilla essence
1 ½ cup FreshLife almond flour
1 tsp cinnamon
½ tsp baking soda
¼ tsp salt

Instructions

Preheat the oven to 180°C. Grease a 20cm nonstick cake tin generously with soft butter.
Whisk the eggs lightly in a large bowl, then gradually whisk in the honey and vanilla mixing until well combined.
In a separate bowl, whisk together the almond flour, cinnamon, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until just combined. Don’t over-mix the batter or the cake can collapse as it cools.
Pour the batter into the prepared cake tin and bake for 20-25 minutes. Use a toothpick to check if the centre of the cake is baked after 20 minutes.
Cool the cake in the tin on a rack for 10 minutes, then turn out onto the cake rack to finish cooling. Serve with Greek yoghurt and berries.