How to Make a Light and Fluffy Almond Flour Cake with Cashew and Honey Drizzle

Gluten-free baking often comes with the challenge of achieving lightness and texture. Fortunately, almond flour rises to the occasion. This naturally gluten-free flour, made from finely ground almonds, offers moisture, softness, and subtle nutty undertones, making it a wonderful base for delicate cakes. Almond flour provides a soft, moist texture and a slightly sweet, nutty flavor. Unlike many gluten-free flours that require starches or binders to mimic wheat, almond flour naturally contains fat and protein that enrich baked goods. Pair it with a smooth honey drizzle and crunchy, toasted cashews, and you’ve got a dessert that is not only elegant and flavorful but also packed with nourishment. Cashews complement almonds beautifully since they’re buttery, mildly sweet, and develop a deep richness when toasted. When combined with a honey drizzle, they add textural contrast and a caramel-like finish, elevating this cake from simple to sublime. So in this guide, we’ll take you through every step of creating a light and fluffy almond flour cake with cashew and honey drizzle, along with key baking tips to get the perfect crumb.

Ingredients:

• 2 cups almond flour (finely ground and blanched)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 large eggs (room temperature)
• 1/3 cup honey
• 1/4 cup melted coconut oil or neutral vegetable oil
• 1 tsp pure vanilla extract
• 1 tsp lemon zest or orange zest (optional, for brightness)
• 2 tbsp almond milk or dairy milk (for thinning the batter slightly)

For the cashew honey drizzle:

• 1/4 cup chopped cashews (toasted)
• 3 tbsp honey
• 1 tbsp unsalted butter or ghee (for richness)
• Pinch of salt
• 1/4 tsp cinnamon or cardamom (optional, for depth)

Method:

1. Preheat your oven to 175C or 350F.
2. Line a round cake pan or loaf tin with parchment paper and lightly grease the sides. Almond flour tends to stick, so proper lining ensures an easy release.
3. In a medium bowl, whisk together the almond flour, baking soda, and salt. Set aside. Almond flour is prone to clumping, so break up any lumps with a fork or sieve if needed.
4. In another large mixing bowl, whisk the eggs until slightly frothy. Then add the honey, oil, vanilla, and citrus zest. Whisk until smooth. Stir in the almond milk to slightly loosen the batter.
5. Now gently fold the dry ingredients into the wet using a rubber spatula. The batter will be thick but spreadable. Mix until just combined and then stop, since overmixing will make the cake dense.
6. Pour the batter into your prepared pan and smooth the top.
7. Bake for about 30 minutes or until golden and a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
9. While the cake cools, prepare the drizzle. Toast the chopped cashews in a dry skillet over medium heat until golden and fragrant. Set aside. In a small saucepan, combine honey, butter or ghee, a pinch of salt, and optional cinnamon or cardamom. Warm over low heat until the mixture begins to bubble gently. Stir continuously for 2 minutes, then remove from the heat. Fold in the toasted cashews and let the drizzle cool slightly. It will thicken as it cools.
10. Once the cake has cooled completely, spoon or pour the cashew honey drizzle over the top. Let it set for 10 minutes before slicing to allow the drizzle to slightly soak into the cake.
11. This cake is ideal served as is or with a dollop of Greek yogurt or mascarpone for added creaminess.
12. This cake stores well in an airtight container. If kept at room temperature, it's good for up to 2 days. In the refrigerator, it will last 6 days. Or wrap individual slices in plastic film and freeze for up to a month. Reheat gently in the microwave or oven for best results.

Tips:

• Use blanched almond flour since almond flour made from blanched almonds aka skins removed is lighter in texture. Almond meal, which includes skins, tends to be coarser and denser.
• For an even lighter texture, you can separate the eggs. Whip the whites to soft peaks and fold them in after combining the rest of the batter. This adds lift and airiness to the batter.
• Too much mixing breaks down the air in the batter and activates the oiliness of almond flour, making the cake dense.
• Almond flour browns quickly, so start checking for doneness at 25 minutes. A light touch yields a moist, tender crumb.
• The cake sets as it cools. Cutting into it too soon may result in crumbling. Give it 40 minutes before slicing.