Paleo Honey Almond Breakfast Cakes
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Since starting Paleo there is one item that is always in demand with my family: my Honey Almond Breakfast Cakes. They are fast to make, easy to keep (if you don’t eat them all in one day) and the flavor is subtle enough that you can have them as a sweet snack, a dessert or with a meal. You can make these as drop snack cakes (shown), press them into rolls or pat them into pancake size. My favorite way to eat these is with a little maple syrup and chopped pecans – Yum!
Variations:
- For a sweeter cake, use pure maple syrup instead of honey
- For a more hearty, meal cake – add dried fruit, seeds or nuts
- For a lighter color cake, use blanched almond flour
I haven’t attempted to make these large enough for a sandwich yet – but my husband has already put in a request. If anyone tries making sandwich size cakes – please let me know how it goes!
Paleo Honey Almond Breakfast Cakes
Author: RemakingJuneCleaver.com
Recipe type: Breakfast, Snack
Cuisine: Paleo
Prep time:
Cook time:
Total time:
Serves: 10-12
A quick and easy almond cake for breakfast, snack or with a meal.
Ingredients
- 5 cups almond flour
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp baking powder
- 5 tbsp melted coconut oil
- 2 tbsp raw honey
- 4 – 5 tbsp almond or coconut milk*
- 4 eggs
- * adjust amount of almond or coconut milk according to the size and shape you want for your cakes and required batter firmness.
Instructions
- Preheat oven to 350 degrees
- In a medium bowl combine almond flour, salt, baking soda and baking powder.
- In another bowl whisk coconut oil and honey together while the coconut oil is still warm.
- Add coconut/almond milk and eggs to your oil/honey mixture and whisk until combined.
- Stir the wet mixture into the dry mixture until completely blended.
- For drop biscuits: scoop batter with a spoon onto a parchment-lined baking sheet about 2 inches apart.
- For classic roll style: scoop batter into your hand and roll into a medium sized ball before placing on the parchment-lined baking sheet.
- Bake 15 – 18 minutes until firm to the touch on top and a toothpick inserted in the middle comes out clean.
- Garnish with sliced almonds, honey, pure maple syrup, fruit or just eat as is!
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Yum! This looks like an amazing breakfast. It would be fun to experiment with different fruits and nuts…I’ve got a bunch of pecans that would go well with this recipe.
looks good and yummy
thanks for the idea-looks soooo good!
Oh my these look lovely – and delicious! I make my own almond milk, and I process the pulp into almond flour so I’m always looking for new recipes that call for it. Thanks! Both maple syrup and honey sound good as sweeteners.
Okay, now I’m hungry! I have a paleo cook book but haven’t used it yet. Thank you for this recipe
yummmy
I’d also try Agave for a sweetener.
This looks delicious! I love that it doesn’t take too long to make. Would love to try it!
This looks delicious!
These look YUMMY! The added coconut milk would give it a special touch!!
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Very good recipe, I can’t wait to try it.
Loved these! Made them with maple syrup. Plan to cut them open for a biscuit breakfast sandwich tomorrow! Thank you!
really creative and it looks amazing!
I want to make this so bad but I don`t have enough almond flour
I wonder if I can use 3 cups of almond Flour and 2 of coconut flour???
I’m sure you could, Angelica. It might make them a tad bit sweeter, but otherwise it should be fine. Let me know how it turns out
I whipped these up super fast last night…definitely beats the hell out of making flour biscuits! I used a cookie scoop and made a heap of little biscuits…they are SOOO good. This recipe is a keeper…and I’ll modify it 20 different ways before too long to make them a side to any meal!
[...] the past two months I’ve been striving to have a healthier lifestyle. I switched to a Paleo diet (and managed to convince my husband to follow along) and recommitted myself to working out at [...]
Is almond meal the same as almond flour? I can only seem to find “almond meal” by Bob’s Red Mill. Will this suffice?
yes, almond meal is the same as almond flour. I had to ask while looking for it at Sprouts yesterday!
These look good. I’ve never used coconut milk before and this is the second time I have seen a recipe with it this week. I just might have to get me some.
You mentioned they keep well if you don’t eat them all in one day, but I didn’t see how to store them or how long they’ll keep. Can they be frozen? My sister-in-law is eating Paleo but she’s a beginner baker so I thought I could make some for her to have on hand if they freeze well and she can just heat them up each time she wants one. If they can freeze, how would you recommend reheating?
thanks!
Oh these look so good and would be gluten free for me too!
I just made these! They are very good. I cut the recipe in half and it made 18 cakes. They taste more “biscuit-y” to me and satisfy that craving.
Pinning these! We have recently gone gluten free and I am on the hunt for recipes
I would love for your to join in THE Pin it Party with your most pinnable posts & The Weekend Block Party (where you can link up your facebook, twitter, bloglovin, intagram, and pinterest – so bloggers can stalk you ALL over social media) both going on now at One Organic Mama.
Happy Mother’s Day <3
These look super yummy, I would love to try these for breakfast.
[...] was going to make these Paleo Honey Almond Breakfast Cakes by Remaking June Cleaver, when I realized I didn’t have 5 cups of almond flour. My mind went [...]