Almond Flour and Honey Layer Cake
A naturally gluten-free masterpiece featuring moist almond flour sponge layers sweetened with floral honey and topped with a silky honey-vanilla buttercream. This cake offers a sophisticated nutty flavor profile and a tender, melt-in-your-mouth crumb.
Ingredients
Ingredients
- 3 cups super-fine almond flour loosely packed
- 0.5 tsp baking soda
- 0.5 tsp sea salt
- 3 large eggs room temperature
- 0.5 cup raw honey liquid state
- 0.25 cup coconut oil melted and cooled
- 1 tbsp vanilla extract
- 1 cup unsalted butter softened for frosting
- 0.33 cup honey for frosting
- 0.5 cup sliced almonds toasted for garnish
Notes
Store the cake in an airtight container in the refrigerator for up to 5 days. For the best texture, let the cake sit at room temperature for 20 minutes before serving. You can substitute coconut oil with melted butter if preferred.