Honey Almond Breakfast Cakes, since starting Paleo, is one item that is always in demand with my family. 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!
If you are looking for more Paleo inspiration, make sure to check out our Cranberry Raisin Bars and our Paleo Chicken and Mushroom Ratatouille!
To make our Honey Almond Breakfast Cakes, you will need almond flour, baking soda, salt, baking powder, coconut oil, raw honey, almond or coconut milk, and eggs.
Variations for our Honey Almond Breakfast Cakes:
- 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!
- 5 cups almond flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 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.
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Preheat oven to 350 degrees
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In a medium bowl combine almond flour, salt, baking soda and baking powder.
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In another bowl whisk coconut oil and honey together while the coconut oil is still warm.
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Add coconut/almond milk and eggs to your oil/honey mixture and whisk until combined.
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Stir the wet mixture into the dry mixture until completely blended.
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For drop biscuits: scoop batter with a spoon onto a parchment-lined baking sheet about 2 inches apart.
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For classic roll style: scoop batter into your hand and roll into a medium sized ball before placing on the parchment-lined baking sheet.
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Bake 15 - 18 minutes until firm to the touch on top and a toothpick inserted in the middle comes out clean.
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Garnish with sliced almonds, honey, pure maple syrup, fruit or just eat as is!
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!
These look YUMMY! The added coconut milk would give it a special touch!!
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!
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.
I used the almond pulp from almond milk making and 1/2 cup of dry ground almonds. Its perfect :D
If I make these with flax & wheat flour, would they still be paleo? And do you think they would still turn out?
Also, do you store them in the fridge/freezer and for how long?
Hi Janaica! Flax is Paleo, but wheat products are not. I store my almond cakes in the fridge, but I’ve never kept them for longer than a week.
Thanks. I tried them anyways… because the photo looked irrisistable. Needless to say, they were great the first day; but hard as a rock the next morning (stored on counter in ziploc bag). They didn’t even soak up any syrup. :(
I will have to get some almond flour and try them again. :)
I’m wondering if you can bake them in muffin tins and make muffins or cupcakes out of them? I’m looking for a healthy alternative to cupcakes for my daughters birthday and I bet these would be amazing with a coconut whip frosting!!! I think I may try it!!
I used rice flour as there was no almond flour in the supermarket.. They looked fine but when I cut them they were really dense and heavy and when I ate them they were so hard to swallow! Super dry and tasteless! So disappointing! Is this because of the rice flour do u think?? Thanks!
Hi Dierdre. Yes, rice flour is used as a thickening agent so it made the bars more dense.