Honey almond cake coffee dessert feels soft, confident, and effortlessly impressive, like you pretending this was totally easy.
Nutty almonds flirt with floral sweetness, while coffee adds depth and attitude.
This vegan cake proves dessert can multitask beautifully.

Honey Almond Cake Coffee Dessert Recipes

moka coffee pot

A moist vegan honey-almond style cake infused with coffee notes, balanced sweetness, and a tender crumb perfect for dessert cravings.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings 8 servings

Calories 260 kcal

Ingredients

Almond flour: 1 cup
All-purpose flour: ¾ cup
Almond milk: ¾ cup
Brewed coffee cooled: ½ cup
Maple syrup honey-style sweetness: ½ cup
Coconut oil melted: ⅓ cup
Baking powder: 1½ teaspoons
Baking soda: ½ teaspoon
Vanilla extract: 1 teaspoon
Salt: ¼ teaspoon
Slivered almonds: 2 tablespoons

Instructions

Preheat oven to 180°C and line the cake pan with parchment paper.
Whisk almond flour, all-purpose flour, baking powder, baking soda, and salt together.
In another bowl, mix almond milk, coffee, maple syrup, coconut oil, and vanilla.
Pour wet mixture into dry ingredients and fold gently until smooth.
Transfer batter into prepared pan and level the surface.
Sprinkle slivered almonds evenly on top.
Bake for 35 minutes until a toothpick comes out clean.
Cool completely before slicing and serving.