I was looking for a simple, dairy-free treat to serve when some friends came over, and remembered seeing this recipe from Elana’s Pantry that I wanted to try. I modified it slightly, because my boys don’t want things like dried fruit interfering with their cake (they prefer to eat their fruit and cake separately), and I prefer other fats to palm shortening.

The cake was simple to make, and turned out moist and delicious. It was a wonderful treat for an afternoon gathering with dear friends. Here’s the version I made:

Grain-Free Honey Cake Recipe

2 ½ cups Almond Flour
½ teaspoon Salt
1 tablespoon ground Cinnamon
¼ teaspoon ground Cloves
½ cup Honey
½ cup Coconut Oil
4 Eggs

Combine all of the dry ingredients in a large bowl: almond flour, salt, cinnamon, and cloves.

Add the eggs, honey, and coconut oil. Mix until thoroughly combined.

Pour into a greased 8×8 baking pan.

Cook at 350 for 40 minutes, or until the cake is cooked through.

Let cool before removing from pan.

Serve and enjoy.

NOTES: While this cake wasn’t super sweet, it was sweeter than most desserts we make. I’ll probably try adding 1/3 cup Honey next time.