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Gluten-Free Burnt Butter Honey Almond Joy Cake

For centuries, different cultures have favoured almond desserts...and for good reason. They bring a deliciously tart flavour to the sweetest of treats, like this easy gluten-free honey almond cake.

Gluten-Free Burnt Butter Honey Almond Joy Cake


Serves 10



  • 180g unsalted butter, chopped
  • 5 eggs at room temperature
  • ⅓ cup raw caster sugar
  • 2 tsp vanilla bean paste
  • ½ cup honey, plus extra to serve
  • 2 ½ cups almond meal
  • 2/3 cup gluten-free plain flour
  • ¾ tsp baking powder
  • ¼ cup almond milk
  • 1 cup flaked natural almonds



  1. Preheat oven to 160°C (140°C fan forced). Line a lightly greased 23cm (base measurement) spring form tin with non-stick baking paper.
  2. Place butter in a small saucepan over medium heat and cook for 5 minutes or until nutty brown. Remove from heat and cool to room temperature.
  3. Place the eggs, sugar, a pinch of sea salt, vanilla and ¼ cup honey in the bowl of an electric stand mixer fitted with a whisk and whisk on high speed for 4 minutes or until doubled in volume.
  4. Fold in almond meal, flour, baking powder and almond milk. Measure ½ cup nutty brown butter and add, folding gently to combine. Pour into the tin. Bake for 30 minutes.
  5. Meanwhile, combine the flaked almonds, remaining butter and remaining honey in a bowl. Mix well, then after 30 minutes scatter evenly over the cake. Bake for a further 35-40 minutes, or until golden and a skewer inserted comes out clean.
  6. Set aside to cool. Drizzle with honey and serve with cream.


Smart Tip

This cake is a twist on the favourite honey joys made with cornflakes and honey. Instead of cornflakes, we used almonds.


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