Moist Honey and Almond Cake

Makes one 9-inch round cake


Canola oil spray, for greasing
2 cups granulated sugar
4 large eggs
¾ cup canola oil
¼ cup honey
1 teaspoon vanilla extract
¼ cup tea, lukewarm
1 cup almond flour
1 cup White gold gluten-free all purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
4 tablespoons sliced almond


  1. Preheat the oven to 350°F and grease a 9-inch round cake pan with canola oil spray. In a large mixing bowl, mix the sugar and eggs. Add the oil, honey, vanilla extract and tea.
  2. Using a sifter, sift together the almond flour, flour, baking soda, baking powder and cinnamon. Mix the flour mixture into the egg mixture gradually until a smooth batter forms.
  3. Pour the batter into the pan, sprinkle with almond slices, and bake for 30 to 40 minutes until a toothpick inserted in the middle comes out with a few crumbs on it. Transfer to a wire rack and cool before slicing. May be refrigerated in an airtight container for up to 3 days.