Most honey cake recipes include coffee, I left it out of this one to simplify the recipe and make it a couple of steps easier.
My husband loved this cake — as you can see from the photo, a large piece has been devoured. And a friend said it was the best honey cake she had ever eaten, gluten-free or not; however, I'll let you all be the judge of that!
See all cake recipes.
- 2 1/2 Cups blanched almond flour, plus more for the cake pan
- 1/2 Teaspoon sea salt, preferably Celtic
- 1 Teaspoon baking soda
- 1 Tablespoon cinnamon
- 1/4 Teaspoon cloves
- 1/2 Cup honey
- 1/2 Cup vegan palm oil shortening, plus more for the cake pan
- 4 eggs
- 1/2 Cup raisins
Preheat the oven to 350 degrees.
In a large bowl, combine the almond flour, salt, baking soda, cinnamon, and cloves. In a separate bowl, combine the honey, shortening, and eggs. Mix the wet ingredients into the dry ingredients, then stir in the raisins. Grease and flour an 8-inch cake pan. Transfer the batter to the cake pan and bake for 30-35 minutes.