Why You’ll Love This Recipe
I love this cake because it feels indulgent without being overly sweet. The almond flour gives it a wonderfully tender texture, and the honey adds just the right touch of natural sweetness. With the bright hint of lemon zest and a delicate almond topping, it’s a delightful dessert that also doubles as a wholesome snack or breakfast treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 2 cups almond flour (finely ground)
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons melted coconut oil (or butter)
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons baking powder
- Pinch of salt
- Zest of 1 lemon
- 1/4 cup sliced almonds (for topping)
Directions
- I preheat the oven to 350 °F (175 °C) and line an 8-inch (20 cm) round cake pan with parchment paper or lightly grease it.
- In a large bowl, I whisk together the eggs, honey, Greek yogurt, melted coconut oil, and vanilla until smooth.
- I stir in the almond flour, baking powder, salt, and lemon zest until just combined.
- I pour the batter into the prepared pan and smooth the top with a spatula.
- I sprinkle the sliced almonds evenly over the batter.
- I bake the cake for 25 to 30 minutes, until it’s golden around the edges, the top is slightly firm, and a toothpick inserted into the center comes out mostly clean.
- I let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- I serve it as is, or with a light dusting of powdered sugar or a drizzle of melted chocolate for a touch of extra indulgence.
Servings and timing
This recipe makes 10 servings.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Approximate Calories: 240 kcal per slice
Variations
Sometimes I add a touch of almond extract for deeper almond flavor. I also love mixing in a few blueberries or raspberries into the batter for a fruity twist. If I’m serving guests, I dress it up with a lemon glaze or a spoonful of whipped cream.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days. I enjoy it cold or gently warmed in the microwave for 10–15 seconds.
FAQs
Can I use almond meal instead of almond flour?
Yes, I can, but the texture will be slightly denser. Finely ground almond flour gives a lighter crumb.
Can I make this cake dairy-free?
Absolutely. I use a dairy-free yogurt and coconut oil or plant-based butter.
Is this cake freezer-friendly?
Yes, I slice and freeze it in individual portions wrapped tightly. I thaw it at room temperature before serving.
Can I reduce the honey or use another sweetener?
Yes, I adjust the sweetness to taste or substitute with maple syrup or agave.
What can I serve with this cake?
I like it with fresh berries, a spoonful of Greek yogurt, or a drizzle of dark chocolate.
Conclusion
Norwegian Almond Cake with a Healthy Twist is a delightful way to enjoy a naturally sweet, protein-rich dessert. It’s simple to make, beautiful to serve, and satisfying in every bite. Whether I’m enjoying it with coffee or bringing it to a brunch, this cake never disappoints.
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Norwegian Almond Cake with a Healthy Twist
- Total Time: 40 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
This Norwegian almond cake is tender, lightly sweet, and topped with crunchy sliced almonds. Made with almond flour and honey, it’s a simple and wholesome gluten-free treat.
Ingredients
2 cups almond flour (finely ground)
2 large eggs
⅓ cup honey or maple syrup
¼ cup plain Greek yogurt (or dairy-free alternative)
2 tablespoons melted coconut oil (or butter)
1 teaspoon pure vanilla extract
1½ teaspoons baking powder
Pinch of salt
Zest of 1 lemon
¼ cup sliced almonds (for topping)
Instructions
Preheat oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment or light grease.
In a bowl, whisk eggs, honey, yogurt, oil, and vanilla until smooth.
Stir in almond flour, baking powder, salt, and lemon zest until combined.
Pour batter into the pan and smooth the top.
Sprinkle sliced almonds over the batter.
Bake for 25–30 minutes, until golden and a toothpick comes out mostly clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add almond extract for enhanced flavor.
Mix in berries or top with lemon glaze or melted chocolate.
Serve with yogurt, fresh fruit, or whipped cream for a lovely finish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Brunch
- Method: Baking
- Cuisine: Scandinavian, Nordic