1-Bowl Honey Almond Snack Cake (GF/DF)
Light, fluffy honey almond cake that’s undetectably gluten-free, dairy-free, and naturally sweetened. Perfect for snacking and made in 1 bowl with just 10 ingredients!
Servings 12 (Slices)
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
*If egg-free, we suggest replacing the eggs with 5 Tbsp applesauce (or possibly aquafaba). We haven't tested it this way — let us know if you do!
*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.
*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.
Nutrition (1 of 12 servings)
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