6 comments already!

Honey Almond Cake Recipe

Honestly, there is a reason I don’t bake. If I start experimenting with baking I just know that I will be eating non-stop. Eating is a part of my job. Like with this honey almond cake recipe – I swear me and Alex ate most of it when I first made it for Easter. Yes, it is a healthier cake but it is still sugar and a cake. I ain’t gonna fool myself. I can’t stop with desserts so I trained myself better not to start at all. Plus I LOVE fruit so much that it keeps my sweet tooth completely satisfied. Plus wine. Gotta leave some room for wine.

Honey Almond Cake Recipe

However, once in a while I get an urge to create a cake and nothing will kill it until l make one. And that is OK. Once in a while, it is fine, especially for special occasions.

I also want to mention when I do not eat desserts I do not crave them. So, I am not suffering at all once I go through the withdrawal process.

Honey Almond Cake Recipe

I first baked with almond meal and eggs the berry almond muffins last summer. I instantly fell in love with their delicate light texture and nutty taste. I did use a cup of whole wheat flour where as this honey almond cake recipe is completely gluten free.

I made sure to whip up the eggs to a fluffy texture. I am not a scientific baker so can’t tell you exactly why you need to do that but my grandma always did when she was baking airy light desserts. Plus, fluffy eggs means chewy cake edges.

Honey Almond Cake Recipe

You will need 2 cake pans lined with cut out unbleached parchment paper circles and sprayed well with cooking spray. This step is very important as it ensures easy release of the cakes. Cake pans are cheap and although they are non-stick coated which I avoid but I can’t find any other ones. I thought one time won’t hurt us. So, you definitely need 2 cake pans to make this strawberry honey almond cake recipe.


You can use any fruit you have on hand. I am saying that because fruit season is upon us and don’t worry if it is cherries, peaches or berries that you have access to. Just slice or dice them and voila.

Now, I had very bad luck with whipping coconut cream lately. I always used to say that Thai Kitchen full fat coconut milk is the best for these purposes. Well, the last 2 cans I bought were not good – cream wouldn’t whip but rather separate into fat and liquid. I tried and I know how to whip the coconut cream. Weird.

So, I ended up with less coconut cream as I should have but whatever. Cake tasted super delicious! The combination of cream with strawberries was out of this world! We had it with tea and friends. My oldest one ate 2 huge slices. Boys love fruit and berry cakes.

Honey Almond Cake Recipe

What are you up to this weekend? Since we have no hockey (emoji for this feeling doesn’t exist yet) I plan on going to a home show, making donuts and playing Uno (game my 9 year old just introduced me to – don’t laugh – I’m an immigrant) – all with the kids. For myself, I plan not to eat or drink any sugar, do a quick HIIT workout, sleep in, read and garden. I bet I will go for a walk or all of us will do a bike ride. Maybe meet a friend wth her kid in a park?! Go shopping for photography props?! OMG, maybe I will attack a few garage sales?! Now I am excited. As we used to say in Ukraine – plans as big as of Napoleon’s. But I’m talking about a 3 day weekend because I don’t work on Fridays (yay!).

Weather is supposed to be fabulous. Perfect for making and enjoying this honey almond cake on your patio or a balcony. Talk to you on Monday when I present you with the BEST spinach salad you will ever try. Forget spinach and strawberries.

Strawberry Honey Almond Cake Recipe

Strawberry Honey Almond Cake Recipe



  1. Place can of coconut milk in a fridge overnight.
  2. Place 2 cake pans bottom down on top of unbleached parchment paper, circle with a pen and cut out 2 rounds. Place rounds inside the cake pans and spray well with cooking spray, including the sides. Preheat oven to 350 degrees F.
  3. In a large bowl, add eggs and beat with a mixer until very fluffy. Add honey, vanilla, baking powder, and salt; beat until well combined. Add almond meal and mix well with a spatula.
  4. Divide batter between 2 cake pans and bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove from the oven and let cool in pans for an hour or so. Using a flat spatula carefully separate edges of the cake from a pan and transfer to a cooling rack to cool off completely.
  5. Flip can of coconut milk upside down and open. Drain the liquid on top and transfer cream into a medium bowl. Add a touch of vanilla and beat with a mixer until fluffy.
  6. To assemble the cake, place carefully one cake on a serving platter and top with sliced strawberries. Then top with half of the whipped coconut cream. Place second cake on top and press gently. Decorate with remaining cream and fruit as you wish.
  7. Storage Instructions: Refrigerate covered for up to 3-4 days.


*Make your own by grinding raw almond in a food processor or high-speed blender. Measure after. **Not all coconut milk whips well. I used to buy Thai Kitchen but lately it is not good. Trader Joe’s and Compliments brands work well. ***Any fruit or berries work. Pit and slice/dice them.


Nutritional Info (without fruit)

Servings Per Recipe: 10

Amount Per Serving = 1 slice:
Calories: 334.7
Total Fat: 24.0 g
Cholesterol: 86.0 mg
Sodium: 139.0 mg
Total Carbs: 20.6 g
Sugars: 14.3 g
Dietary Fiber: 3.6 g
Protein: 11.1 g
WW Points+: 9

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Vera (@ Vera'sCooking)

    This is one gorgeous cake! I’m the same way with desserts, I don’t have it – I don’t crave it. You have no idea how much I’d like a slice of that cake right now! You know, it’s kinda funny, but I always have “Napoleon ‘ s” plans for the weekend, but when the weekend comes, plans often change 😉

    • Olena

      It’s like I am sitting and craving a nice meat kebab right now and watching my 8 lb chunk of venison completely frozen. It won’t happen till tomorrow. I know, my weekend is already looking different 24 hours later LOL. On Sunday we decided to explore Squamish.

  2. Kit

    Lol, yes, plans always do change, for sure!

    That cake! Looks so good I don’t dare to make it! Maybe if I cut the recipe down. I have 2 5″ pans. I wonder if it could translate scaled down and come out okay. I know I would devour the whole thing if it’s looking at me. I am like you with sweets, I don’t miss them, but once I start with sweet things, I have a really hard time putting on the breaks.

    This is at least a healthy balance! I will try making a small recipe to enjoy now, then save it for our family summer reunion where there won’t be any leftovers.

    Thank-you Olena, for another great recipe!



  1.  Garlic Butter Shrimp, Quinoa and Asparagus - iFOODreal
  2.  Healthy Hot Fudge (Paleo & Vegan) - Vitamin Sunshine

Leave a Comment

  • (will not be published)