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
- 1-Bowl Carrot Apple Snack Cake
- The Ultimate Gluten-Free Banana Bread (Bakery Worthy!)
- Vegan Trail Mix Cookies (Gluten-Free + Grain-Free)
- 1-Bowl Pumpkin Muffins (Vegan + GF)
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!
1-Bowl Honey Almond Snack Cake (GF/DF)
Ingredients
- 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
Instructions
- 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.
Video
Notes
*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.
Sara says
I made this today with flax egg and it came out beautifully.
Some specifics:
My flax egg was made with aquafaba instead of water (I had some handy from a fresh pot of chickpeas).
My flour was a GF flour from my local grocery store’s private label.
I baked it in an 8″ round glass cake pan in my toaster oven.
My crumb was tender but a little more dense than yours (and darker due to the flax and my blend of flour).
Will make again. :)
We’re so glad the flax egg worked, Sara! Thanks so much for the lovely review and for sharing your modifications. xo
Or says
Hi!
Where do you manage to find Miyoko’s vegan butter? We live in Florida and sadly I haven’t been able to find it at our Whole Foods for almost a year already!! So sad as it has no replacement!
Also – I love honey in cakes but stopped using it as heated honey is unhealthy. Would maple work here if I can get the butter?
Hey there! Sprouts usually has Miyoko’s if Whole Food’s doesn’t. You could also use another vegan butter here. We have learned that heated honey isn’t necessarily unhealthy, heating it just get’s rid of some of the benefits of raw honey. It’s still safe to bake with! We’re not sure if maple syrup would work, but let us know if you try it!
Mattis says
Sounds like another great recipe!
Do you think I make it in muffin tins instead? How long would the bake time be then?
Thank you!
/Mattis
Hey Mattis! We haven’t tried the recipe as muffins, but we think it would definitely work! We would suggest starting with a 23 minute bake time and then checking them every 3-5 minutes after until done! Let us know if you try it.
Caryn Shore-Genack says
This recipe is perfect for Rosh Hashanah shana! I can’t wait to make it for the high holidays. Do you think that I could add chunks of apple or decorate it with sliced apples on top?
We’re so glad, Caryn! We’re not sure exactly how the cake would react to the apple, but our suggestion would be if you do add chunks to the cake to coat them in a little flour first to make sure they don’t sink to the bottom! Then you can fold the flour coated apples into the cake right before you add the batter to the pan. They might work on top of the cake, but we would suggest watching it while it bakes to make sure they don’t burn! Let us know if you try it either way!
manning tait says
I think I’m going to try subbing sourdough starter for yogurt–I’ll report back with results!
We would love to hear how it goes!