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Ginger, Honey & Almond Cake

This is such a delicious cake to serve for any occasion. The ginger in it really comes through and is deliciously complemented by the honey. In the picture I’ve made a three tiered version just because we are greedy; if you are too then feel free to make the extra layer by adding an extra half to the amount of ingredients. 


Recipe information

Paleo, Veg
Serves 12
1 hour 10 minutes


For the cake

420g almond meal

8 eggs

coconut oil, melted

1 cup honey

3 tbs ginger, ground

1 tsp cinnamon

1/2 tsp vanilla bean powder

1 tsp sea salt

1 tsp baking powder

1 tsp baking soda

1 lemon

For the icing

2 cans coconut cream refrigerated overnight

1 tbs coconut sugar


1 handful slivered almonds

1 tbs honey



Pre-heat the oven to 180C.

Grease two 6 inch spring-form pans with coconut oil and line them with a circle of baking paper at the bottom.

Pour the almond meal into a large bowl, add the ginger, cinnamon, vanilla, salt, baking powder and baking soda. Stir.

Separate the egg whites from the yolks in two separate bowls.

Squeeze the lemon into the bowl with the yolks then add the honey and 6 tablespoons of coconut oil. Beat until everything is combined then pour into the dry mix, stir well to combine.

Whisk the egg whites until they form soft peaks then gently fold through the batter with a spatula.

Pour the batter into the two tins, dividing it as equally as you can, and bake for 50 minutes. Check the cakes halfway through, if they are browning too much cover with foil. To check if they're done, insert a sharp knife - it should come out clean. 

Remove the cakes from the tins, place them on a wire rack and let them cool completely. 

To make the icing, scoop the hardened flesh from the cans of coconut cream into a bowl, add the coconut sugar and whisk for a minute or two. Place the cream in the fridge for 10 minutes then ice the cake all the way around using a flat knife.

Sprinkle slivered almonds and drizzle some honey on top then serve.