Honey almond snack cake!? You know you want to jump in on the fun! This GORGEOUS loaf is perfectly moist with a lightly floral flavor and beautiful sponge texture. Bonus? It’s made without gluten or dairy, but no one will know.
It’s the perfect cake for afternoon tea, brunch gatherings, and beyond! Just 10 ingredients, 1 bowl, and simple methods (no mixer) required. Let’s bake!
How to Make Gluten-Free Honey Almond Cake
This light, fluffy gluten-free honey almond cake is made with 10 simple ingredients:
- Almond flour + almond extract + sliced almonds – the almond extract is the main contributor of a sweet almondy flavor in this cake, but the almond flour and sliced almonds also do their part. Additionally, the almond flour contributes a light, fluffy texture (to prevent gumminess), and the sliced almonds add a lovely crunch on top!
- Our Best 1:1 Gluten-Free Flour Blend – this reliable gluten-free all-purpose flour substitute complements the almond flour nicely, providing structure and a neutral flavor. If you’re not gluten-free, you could sub all-purpose flour.
- Honey – this is our first cake recipe relying on honey as the sweetener and it may not be the last! It adds a lovely rich flavor, keeps things naturally sweetened, and the amount is just enough to make it taste indulgent yet snacking-friendly!
- Eggs – though we often share vegan recipes, we went with eggs in this one to ensure maximum fluffiness and structure. If you’re egg-free, you could try using applesauce and/or aquafaba, but we suspect it will create a more dense and crumbly result.
- Dairy-free butter + coconut yogurt – these ingredients add wonderful richness and moisture to this cake. We opted for dairy-free versions, but dairy will work, too.
- The final two: baking powder to help the cake rise and sea salt for flavor balance.
After mixing together your wet ingredients, then adding your dry ingredients, it’s time to pour the batter into a parchment-lined loaf pan. The parchment paper will prevent sticking and make it super easy to remove the cake from the pan.
We also think this cake would work beautifully in an 8-inch round cake pan, but it will bake much faster!
Top with sliced almonds before baking, then pop that beauty in the oven! After baking and letting the cake cool slightly, we love to add an extra drizzle of honey. Deliciousness awaits, friends!
We hope you LOVE this honey almond cake! It’s:
Fluffy
Floral
Spongy
Subtly sweet
Perfectly moist
& SO delicious!
Grab a slice of cake, pour yourself a mug of coffee or tea, kick back, and get your snack on! It would also pair well with Earl Grey Tea, our Lemon Ginger Jasmine Iced Tea, or a Cinnamon Vanilla Dandelion Tea Latte.
More Sweet Treats for Snacking
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Slices)
- 1/3 cup softened dairy-free butter (we like Miyoko’s salted // dairy butter would also work)
- 3/4 cup honey
- 2 large eggs (pasture-raised, organic when possible)
- 1/2 cup dairy-free yogurt (plain, unsweetened // we like a thicker one like Culina // Greek yogurt would also work if not dairy-free)
- 1/2 tsp almond extract (or vanilla extract if you’re not a fan of almond extract)
- 1 ½ cup MB 1:1 Gluten-Free Flour Blend (or DIY* // or all-purpose flour if not GF)
- 3/4 cup almond flour (we like Wellbee’s)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup sliced almonds
Preheat your oven to 350 degrees F (176 C) and line an 8 x 4-inch loaf pan with parchment paper. Set aside.
To a medium mixing bowl, add softened vegan butter and honey. Use a whisk to whip together fully. The mixture should look light and well combined. Next, add eggs and whisk again. Add dairy-free yogurt and almond extract and whisk thoroughly.
Add gluten-free flour blend, almond flour, baking powder, and sea salt. Whisk together until just combined.
Pour the batter into your prepared loaf pan and top with sliced almonds. Bake for 45-50 minutes or until a toothpick can be removed from the cake with just a few crumbs left behind.
Let cool for 10 minutes, then gently remove from the pan and place on a wire rack to cool completely before slicing and serving. Serve at room temperature plain or with a drizzle of honey!
Store leftovers lightly covered at room temperature for up to 3-4 days. After cooling, it can also be sliced and frozen with parchment paper between slices to prevent sticking. Defrost from frozen by placing in the refrigerator overnight or at room temperature for a few hours.
*Our original DIY GF Flour Blend works well in this recipe as a 1:1 substitute for our new 1:1 gluten-free blend. We suspect store-bought blends with similar ingredients (such as Bob’s Red Mill 1:1 GF Baking Flour) will also work well, but we haven’t tested it — let us know if you do!
*Loosely adapted from Delish.
*Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 slice Calories: 245 Carbohydrates: 33.7 g Protein: 3.7 g Fat: 11.8 g Saturated Fat: 5.7 g Polyunsaturated Fat: 1.3 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 31 mg Sodium: 180 mg Potassium: 138 mg Fiber: 1.7 g Sugar: 17.9 g Vitamin A: 50 IU Vitamin C: 0.1 mg Calcium: 81 mg Iron: 1.2 mg
