Gluten-Free Almond Butter Cake from

“I want to be famous to shuffling men
who smile while crossing streets,
sticky children in grocery lines,
famous as the one who smiled back.

I want to be famous in the way a pulley is famous,
or a buttonhole, not because it did anything spectacular,
but because it never forgot what it could do.”

— from “Famous,” by Naomi Shihab Nye

Gluten-Free Almond Butter Cake from
Gluten-Free Almond Butter Cake from

Things famous to me lately:

— The notecard I finally took off our fridge and for the perfect words inside, “a mother you’ll always be.”
— The man who took a break today in the middle of his afternoon work schedule to pray with me on the sofa
This talk about shame and its perfect timing a few weeks ago
— The gluten-free almond butter cake we’ve been eating lately, with its caramelized edges and wonderful almond flavor. It is both light and dense, not heavy but yet super filling. Fresh out of the oven, I told Tim it tasted “healthy,” but by the second day I couldn’t stop myself from eating more than one slice for breakfast.

Gluten-Free Almond Butter Cake


Serving Size: 9" round cake

Gluten-Free Almond Butter Cake

Adapted from the gluten-free almond cake we made a few Septembers ago, because I was telling Tim about an almond butter cake my friend Mrs. Newman used to make (and I used to looooooove) and this one reminds me a little of it. Here, we add a few different flours we had on had and the added step of placing almonds in the pan better batter, but the result is something special.


  • 1/2 cup sliced almonds
  • 1 cup (132g) cashew meal
  • 1/2 cup (60g) almond meal
  • 1/4 cup (34g) buckwheat flour
  • 1/4 cup (40g) millet flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temperature
  • 3/4 cup honey
  • 3 eggs
  • 1 egg white
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract


Preheat the oven to 350° and grease a 9" cake pan. Toss sliced almonds on top, distributing as evenly as you can. In a medium bowl, combine cashew meal, almond meal, buckwheat flour, millet flour, baking powder and salt.

In a large bowl, cream together the butter and honey. Add eggs, one at a time, mixing after each combination. Mix in water and extracts. Pour batter into prepared cake pan, and bake for 30 minutes, until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes, then run a butter knife around the edges and turn it out onto a plate.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 21 Comments

    1. Shanna Mallon

      Marie, Please get it and read it and let’s talk about it via email. I read this one essay about church potlucks two times and still can’t get it out of my head. But the first three I have also read were each lovely, too. So inspiring and food for my soul.

  1. Christa Schneider

    This looks awesome. I’m not very familiar with millet flour though. Any ideas for a substitute if I don’t have that around? Just add more of one of the other flours? Or some coconut flour perhaps? Would love any suggestions.

    1. Shanna Mallon

      I’m new to millet flour, too (but I like it! It’s a good option for GF stuff, especially paired up with buckwheat!). I’d say try an all-purpose flour like spelt or einkorn or regular all-purpose. Buuut coconut flour is a smart idea, too. Actually the original (simpler) version of this cake (link above in recipe) uses almond and coconut flours, if that helps!

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