I initially made this cake to bring in to work for my co-worker’s birthday, but after I tasted it, I cut a slice for my co-worker and kept the rest for myself. I shared two other slices with my grandparents. When my grandmother bit in to her piece, her eyes grew wide and I knew she loved it.
I adapted the recipe from Almond Butter Honey Cake. Instead of the different flours, I just used Daisy flour and a little bit of coconut flour. Instead of plain almond butter, I used Blind Spot Nut Butter’s Super Squirrelly Nut Butter. This nut butter has cashews, almonds, walnuts, sunflower seeds, and flax. In addition, it also has apples and cranberries which is the reason I chose it for this cake. The little bits of apples and cranberries provide a chewy tartness that blends perfectly with the sweetness of the cake.
You are definitely going to want to serve this cake warm with a glass of milk. This cake is sweet, but not too sweet. It’s light, but it does not crumble. It is great for a mid-afternoon snack and you could even eat it for breakfast. I did.
Nut Butter Honey Cake
- 1 cup Daisy flour
- 2 Tbsp coconut flour
- ½ cup coconut oil, melted
- 1 cup Super Squirrelly Nut Butter
- ¾ cup honey
- 1 tsp vanilla
- 1 egg, room temperature
- ¼ tsp cream of tartar
- ¾ tsp baking soda
- ½ tsp salt
- Preheat oven to 350. Line a cake pan with greased parchment paper.
- Whisk together the dry ingredients. In a separate bowl, stir together the wet ingredients. Combine the wet and dry ingredients.
- Pour in the cake pan and bake 35-40 minutes.