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+ servings
5 from 39 votes

Almond Flour Vanilla Cake

by: claire cary

This almond flour cake has a rich vanilla flavor, moist texture and is both gluten free and grain free. It can easily be made refined sugar free, dairy free and is topped with a simple vanilla frosting. Perfect for a healthy birthday cake!
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Prep: 15 minutes
Cook: 35 minutes
Total: 45 minutes



  • 6 large eggs
  • cup butter melted
  • 1 cup granulated sugar see notes
  • ½ cup honey
  • cup full fat coconut milk
  • 1 ½ tablespoon vanilla extract
  • optional: 1/4-1/2 teaspoon almond extract



  • 1 cup butter room temperature
  • ¼ cup full fat canned coconut milk
  • 4-5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease and line two 8 inch cake pans with parchment paper. Be sure to grease AND line because the cake will stick otherwise!
  • In a large mixing bowl, whisk together all wet ingredients. Be sure to shake up the can of coconut milk before measuring so it's not lumpy and pours out smooth. If you have a hard time with this (certain brands can be tricky) blitz it in the blender for a few seconds!
  • Whisk until smooth.
  • Whisk in the dry ingredients until a smooth batter forms. Be sure to spoon and level all flours, don't scoop from the bag!
  • Transfer evenly to your prepared pans. Let sit for 5 minutes.
  • Bake for 28-35 minutes or until a toothpick comes out clean.
  • The tops of the cakes will brown much more than a traditional vanilla cake, don't worry, this is just the nature of almond flour and is to be expected!
  • Let cool in the pans for 10-15 minutes, then slice around the edge of the cake to make sure nothing is stuck to the sides, then flip onto a wire rack to finish cooling.
  • Meanwhile, cream the butter for the frosting with an electric mixer for 2-3 minutes.
  • Beat in the powdered sugar, followed by the milk, vanilla and salt. Start with 4 cups of the sugar and add more if you need it thicker.
  • When the cakes have cooled completely, add a layer of frosting to the top, then add an optional layer of jam, followed by the next cake layer and finish it off with more frosting.
  • Top with berries or serve as is!


You can use dairy free or regular butter for the cake and frosting.
I opted to use white sugar to keep the cake a more traditional color, but you can swap for coconut sugar or a keto granulated sugar instead. I do not recommend any substitutes for the honey.
Serving: 1slice / Calories: 412kcal / Carbohydrates: 59g / Protein: 7g / Fat: 22g / Fiber: 3g / Sugar: 44g

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