Almond Flour Birthday Cake

This recipe is inspired and adapted from my new favourite cookbook: Grain Free Gourmet (if you are grain free, run, don’t walk to get this cookbook)!

I was trying to make their lemon cake but totally didn’t read the instructions! I thought the lemon custard part was the icing, but it was supposed to be part of the batter!

This time the mistake was a blessing really, because this basic cake recipe works well with pretty much any kind of icing on top- we’ve done chocolate too! It is easy and no one will know it isn’t wheat, especially if you use a less granular almond flour.

Almond Flour Birthday Cake

What you will need:
1/2 cup butter
1/2 cup honey (add a 1/4 cup if you are going to serve them as cupcakes)
1/2 tsp unrefined salt
1/2 tsp baking soda
4 cups almond flour (I use Bob’s Red Mill)
1/2 cup yogurt
1/2 cup water
3 whole eggs
1 Tbsp vanilla extract
1/2 tsp almond extract (optional)

How to do it:
1) Mix almond flour, water and yogurt in a glass or stainless steel bowl.
2) Cover with a cloth and let stand 4hrs (optional).
3) Melt butter and honey (if solid) on the stovetop.
4) Blend all remaining ingredients into the batter with a fork or electric mixer.
5) Generously coat a muffin tray with butter or coconut oil.
6) Bake at 325 degrees for 40 min.

Variations: Add citrus juice 1/4 cup, plus the rind (as shown in the photo!)


  • caryn

    I can’t wait to try this! How do you make the lemon custard? Also, what do you mean about the citrus juice and rind “as shown in photo”? Does that just mean that this cake was made with these? Do you have to reduce some other ingredient to compensate? Thanks.

    • Sherry

      Hey Caryn,

      Yes I added the juice of a lemon and the rind to the batter without changing any other ingredients!


  • Larissa

    The cake in the photo looks chocolate. How much cocoa powder would you add? And would you share your icing recipe? I made this last year for my daughter’s birthday and it was great! Want to try
    chocolate this time!