Gluten Free Coconut Almond Cake

Gluten Free Coconut Almond Cake

Posted by Sharona Lomberg on

Dessert will always be dessert, but it can be nice to make it nutritious at the same time! Baking with unrefined or nutrient rich ingredients is a great way to do that, and raw honey is a perfect addition to the mix. Here is a great recipe for coconut almond cake that uses unrefined ingredients (and is gluten free!), that we adapted from a recipe from then “The Unrefined Kitchen” blog. Try it out – it makes a great birthday cake, Easter dessert, or just because.

Gluten Free Coconut Almond Cake with Organic Wilelaiki Honey

For the Cake – makes 2 8-inch cake rounds

  • 1 cup coconut flour
  • 1/2 cup arrowroot powder
  • 1/2 cup almond flour (fine almond meal)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2/3 cup Organic Wilelaiki Honey
  • 6 eggs
  • 2/3 cup coconut oil
  • 1 1/3 cup almond milk
  • 2 Tbsp lemon juice
  • 3/4 tsp vanilla


  1. 1. Preheat the oven to 350°F and grease or line (with parchment) two 8-inch cake pans
  2. 2. In a large mixing bowl, combine coconut flour, arrowroot, almond flour, baking powder and salt, and whisk to mix well.
  3. 3. Add honey, eggs, coconut oil, almond milk, lemon juice, and vanilla and beat until well combined (an electric mixer makes it easier).
  4. 4. Pour the cake batter into the prepared cake pans. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean, but be careful not to over-bake! Cool completely before frosting.


For the Frosting


  • 1/3 cup coconut oil
  • 1/2 cup butter, softened
  • 1 tsp arrowroot
  • 5 Tbsp cocoa powder
  • 1 1/2 tsp vanilla
  • 6 Tbsp Organic Wilelaiki honey
  • pinch of salt


  1. Use an electric mixer to blend all ingredients together until well mixed and smooth.
  2. Assemble cake – spread frosting on top of one of the cake rounds, then place the 2nd cake round on top. Cover the top and edges of the cake with remaining frosting.

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