No ImageGrain-Free Apple Honey Cake

Did you make it? Rate it!

  1. Nancy

    Nice dense, not too sweet. First time using almond flour for baking. Since there is no leavening agent, my husband insisted it really wasn’t a cake. He ate it and loved it anyway! Ben and Jerry have frozen ice cream made with almond milk, an almond, toffee flavor. We had a half scoop of that with it and they paired well together.


  2. Sharon

    Can the cake be frozen?

    • Coco Morante

      Hi Sharon, Yes, it can be frozen! To protect it from freezer burn, I would wrap it in saran and aluminum foil, then store it in a zip-top freezer bag.

  3. Hanling

    Has anyone tried this with shredded carrot in place of the apple?

  4. [email protected]

    Can this be made with sliced apples? Or better if it’s small matchsticks?

    • Coco Morante

      Yes, you can use diced or sliced apples in this recipe! I would keep them sliced fairly thinly if you go that route, and make sure they’re evenly distributed throughout the batter.

  5. Daniella

    Just made this cake and it was really nice. not overly sweet and super simple to make! Only think I would change for next time is i would grate the apple instead of julliene since I think it would have held together better. thanks!


  6. Lili

    I made this and it was moist, and delicious! I will definitely be making it again. A very nice alternative to the apple cake I made prior to my husband having issues with gluten. Neither of will miss the old recipe at all!


  7. AE

    I made this today. I added about a 1/4 tsp baking powder to this. Cooked in a 9×5 muffin pyrex pan, I had no parchment left. I buttered the bottom and sides as best I could. It took about 45 minutes for a toothpick to come out clean. The loaf came out suprisingly clean from the pan except for one spot in the middle underneath-not bad at all for having no liner! I made a topping similar to what you suggested however, I had a bag of oranges in the crisper drawer and decided to use fresh squeezed orange juice in lieu of water. The glaze was so good, I kept “tasting” it. I didn’t use fresh almonds as a topping but I did cover the whole thing with confection sugar since I thought the cake still needed more delicious glaze and more sweetness. I would just make the glaze if I could and cover each slice of cake as if it were pancakes and syrup!

  8. Sandi

    Anita, have you heard of irbtrued Whey Low products? You order their sweeteners online . They have Whey Low D for diabetics since it is lower on the glycemic index. It responds well to heated liquids to dissolve it best and if added to whipped cream, the powdered Whey Low needs a day to dissolve well in that fir a smoother texture in the mouth. They all taste great and make a good sugar sub with no after taste.

  9. Allison

    What pan is best? Springform?

    • Emma Christensen

      Hi, Allison! We used an 8-inch cake pan like this one for testing this recipe. Hope that helps!

      • allison pratt

        Perfect Emma, thank you! I’ll be making it this week!

  10. Spencer

    Am I to understand there’s no leavening agent in this recipe?
    No baking soda or baking power whatsoever?

    • Emma Christensen

      Hi, Spencer! Yes, that’s correct — no leavening. The eggs give it a little lift, but this is meant to be a fairly dense cake. Enjoy!

      • Spencer

        Hi Coco,

        I made it and it was good. However, my almond flour had brown specks in it. I guess it included the skin during the milling process. From your photos, did you used blanched almond flour? The texture of the flour wasn’t fine as I expected judging by the mouth texture or feel.

        • Amanda Lamantia

          Spencer, you might have used almond meal. Almond meal is usually a coarser grind and includes the skins. Almond flour is much more fine, like a powder and (as you suggested) is made from blanched almonds.

  11. Marjorie Wax

    I just made this to take up for my Mother in law’s 87th birthday. It’s perfect and even used an apple from the family orchard. Thank you so much for sharing this recipe!


  12. Anita A Faulkner

    I am diabetic and try to limit my sugar intake to fruit and sweetener to Splenda and trehalose as my system tolerates them best. I can figure out a no sugar added glaze, but wondering how you think Splenda might work as a honey substitute in the cake since it is not a liquid sweetener.

    • Coco Morante

      I haven’t experimented with this, but I think it will probably work out just fine. The batter should be pretty forgiving, since it has a lot of moisture from the eggs and apple already.

      I like Hannah’s suggestion of using liquid Stevia, though I don’t believe it’d be a 1:1 equivalent to the amount of honey.

      Another option would be to use applesauce instead of honey — much less sugar and you’d still get the moisture in there!

      Let me know if you end up playing around with the recipe!

    • Hanna

      Try the liquid Stevia!

  13. Julie

    Thanks! This looks wonderful and I have everything I need in order to make it!

  14. Rose yu

    Will this cake taste good if you freeze and defrost and then assemble at the end?

    • Coco Morante

      Sure, you can definitely freeze the cake. Once it’s cooled completely, wrap it tightly in plastic wrap, then aluminum foil, and store it in a freezer bag for up to a month. You may have to spread the glaze a bit more carefully, since it won’t have the just-baked warmth of the cake to make it less viscous when you’re pouring it on.

  15. Jelena

    Would finely ground walnuts work instead of almonds, as I have plenty. Thanks in advance!

    • Coco Morante

      Walnuts are a bit more bitter, as well as higher in fat than almonds, so you may end up with a slightly different flavor and texture. It’s worth trying out though! I’ve used a half and half blend of walnut meal and GF flour blend in other recipes with good results — that might be a good place to start.

  16. Sandy S.

    All in on trying this recipe! It looks and sounds great!

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