Ingredients
70 grams almond flour (make sure it’s finely ground)
70 grams buckwheat flour (make sure it’s gluten-free)
30 grams arrowroot flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
100 grams coconut oil, melted (about 1/2 cup)
200 grams almond butter, at room temperature (or 3/4 cup)
185 grams honey (or 3/4 cup)
1 teaspoon vanilla extract
1 egg
Instructions
Preparing to bake. Heat the oven to 350° F. Line an 8 x 8 baking pan with greased parchment paper.
Combining the dry ingredients. Whisk together the almond flour, buckwheat flour, arrowroot flour, baking soda, baking powder, salt, and nutmeg. (For best results, aerate these ingredients together in a food processor or stand mixer.) Set aside.
Combining the wet ingredients. Stir together the melted coconut oil, almond butter, honey, and vanilla. (For best results, use a stand mixer.) Add the vanilla extract, and then the egg, mixing well.
Finishing the batter. Slowly, add the dry ingredients to the wet ingredients. When all traces of flour have disappeared into the batter, you are done.
Baking the cake. Bake the cake until the edges start to pull away from the pan and the center is springy to the touch, 30 to 40 minutes.
Key Points About Ingredients:
- Almond butter provides healthy monounsaturated fats and adds rich, creamy texture while keeping the cake moist without dairy.
- Buckwheat flour is naturally gluten-free and adds an earthy, nutty depth of flavor along with fiber and essential minerals.
- Arrowroot flour acts as a light binder and thickener, giving the crumb a delicate, soft texture without heaviness.
- Honey serves as both sweetener and moisture-retainer, adding floral complexity and helping the cake stay fresh longer.
- Coconut oil replaces butter for a dairy-free fat source that keeps the crumb tender and adds a subtle tropical note.
Key Nutritional Insights:
- Each serving provides a meaningful amount of healthy fats from almond butter and coconut oil, supporting satiety and nutrient absorption.
- Almond flour contributes vitamin E, an antioxidant that supports skin health and immune function.
- This cake is naturally gluten-free thanks to the combination of almond, buckwheat, and arrowroot flours.
- Honey adds natural sugars with trace antioxidants, though it is still a source of added sugar to enjoy mindfully.
- Buckwheat flour contributes magnesium and manganese, minerals important for bone health and energy metabolism.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories430
- Standard DV% Daily Value*
- Total Fat30 g72 g41.67%
- Saturated Fat12 g20 g60%
- Trans Fat0 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat12 g
- Cholesterol23 mg300 mg7.67%
- Sodium220 mg2300 mg9.57%
- Total Carbohydrate37 g275 g13.45%
- Dietary Fiber3 g28 g10.71%
- Total Sugars25 g
- Added Sugars23 g50 g46%
- Sugar Alcohal0 g
- Protein8 g50 g16%
- Vitamin D (Cholecalciferol)4 mcg20 mcg20%
- Calcium90 mg1300 mg6.92%
- Iron1.4 mg18 mg7.78%
- Potassium230 mg4700 mg4.89%
- Vitamin A30 mcg900 mcg3.33%
- Vitamin C (Ascorbic Acid)0 mg90 mg0%
- Vitamin E (Tocopherol)5 mg15 mg33.33%
- Vitamin K1 mcg120 mcg0.83%
- Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
- Vitamin B2 (Riboflavin)0.12 mg1.3 mg9.23%
- Vitamin B3 (Niacin)1.2 mg16 mg7.5%
- Vitamin B6 (Pyridoxine)0.08 mg1.7 mg4.71%
- Folate18 mcg400 mcg4.5%
- Vitamin B12 (Cobalamine)0.04 mcg2.4 mcg1.67%
- Biotin4 mcg30 mcg13.33%
- Vitamin B5 (Pantothenic acid)0.3 mg5 mg6%
- Choline35 mg550 mg6.36%
- Phosphorus180 mg1250 mg14.4%
- Iodine2 mcg150 mcg1.33%
- Magnesium60 mg420 mg14.29%
- Zinc0.9 mg11 mg8.18%
- Selenium4 mcg55 mcg7.27%
- Copper0.25 mg0.9 mg27.78%
- Manganese0.7 mg2.3 mg30.43%
- Chromium2 mcg35 mcg5.71%
- Molybdenum8 mcg45 mcg17.78%
- Chloride40 mg2300 mg1.74%
