Butter-Free Honey and Nut Cake

Butter-Free Honey and Nut Cake

This is a honey cake that doesn't use refined sugar or butter. It's moist, lightly sweet, and has the fragrance of nuts that makes it a splendid snack.


Cake flour
90 g
90 g
1 g
Almond flour
20 g
Walnuts, almonds
as needed
Non-melting powdered sugar
as needed


1. Line a square pan with parchment paper and scatter in the nuts.
2. Add the honey and shio-koji to the egg and beat until creamy, thickened, and slightly heavy.
3. Combine the almond flour and cake flour. Sift them both at once into the batter while mixing everything together.
4. Pour the batter into the pan with the nuts.
5. Top the batter with more nuts.
6. Bake in an oven preheated to 180° for about 40~45 minutes.
7. The honey will burn easily, so once the top has browned, quickly cover with aluminum foil before you continue baking.
8. Once baked, let cool and remove from pan, flip the pan over, and cover the cake.
9. If you let it chill in the refrigerator overnight, you'll be able to remove the parchment paper more easily.
10. Cut into easy-to-eat pieces and dust with non-melting powdered sugar.

Story Behind this Recipe

Honey is nutritious and a great natural remedy for colds, so I wanted to make a cake using honey instead of sugar. It's a creative and amazingly tasty treat.