Pre-heat even to 350F.

Mix almond flour, coconut flour, cocoa powder, baking powder, and salt. Sift dry ingredients together.

Mix almond milk, honey, eggs, vanilla. Whisk until incorporated.

Add dry ingredients to wet. Fold with a spatula until smooth.

I used 6 3” cake rings to make this recipe. You can use a 8x8” square baking pan, or a 8” round cake pan if you want to, and fill and frost the cake as one and not as 6 mini cakes.

If you are using cake rings, make sure to spray some non-stick spray in the rings. If you are using a bigger dish, you can use non-spray stick, and also line it with parchment paper.

Bake small cakes for 20-30 minutes, maybe you will have to turn the temperature down a bit if the cake starts to burn on the outside but it is still not cooked on the inside.

The bigger cakes will take about 40 minutes to bake, or more.

Cover the cake with foil if the outside is baking too fast, and the inside isn’t baked yet.

To identify when the cake is ready to be pulled out, press the top of the cake very gently with your finger, and if the cake springs back, it means the cake is done. You can also use a toothpick, if it comes out clean of batter means the cake is ready. If it comes out and has a few cake crumbs stuck to it, but no batter, you can trust that your cake is done.

Let cakes cool down before frosting.

The cakes are very fluffy, so might be a good idea to refrigerate it for a few hours, to make it easier to slice the cake in the middle to fill with the honey caramel.

Mix all ingredients in a small saucepan. Bring to a boil while whisking constantly. Keep whisking mixture until smooth. Take it off the heat and let it cool down for just a few seconds. Then pour mixture. It will start to set pretty quickly, so you have to pour right after you turn the heat off. Otherwise, it will have more of a spreadable consistency.

Place chocolate chips in a heat-safe bowl. Or chop your chocolate and place it in the bowl.

Heat the heavy cream until it almost comes to a boil.

Pour heavy cream over chocolate chips. Let it sit for 1 minute. Stir mixture until the chocolate chips have completely melted.

If you still see lots of chunks of chocolate, simply place bowl in the microwave for a few seconds at a time, stirring in between, until all chocolate melts.

Be careful not to mix your ganache too much of you end up incorporating too many air bubbles into it.

Slice cooled cake in half. Spread honey caramel over the bottom layer. Top with another layer.

Pour ganache on top. Wait for chocolate to set. Pour some more honey on top, and salt flakes.

This cake will keep really well for a few days in the fridge, probably up to 5 days.