Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Honey Almond Snack Cake (GF/DF) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 41 reviews

This 1-Bowl Honey Almond Snack Cake is a delightful gluten-free and dairy-free treat perfect for snacking or enjoying with tea. Made with wholesome ingredients like almond flour, honey, and dairy-free yogurt, it offers a lightly sweetened, moist crumb topped with toasted sliced almonds for added texture and flavor. The simple preparation and single bowl method make it an easy go-to cake for those seeking a delicious and allergy-friendly baked good.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 1/3 cup softened dairy-free butter
  • 3/4 cup honey
  • 2 large eggs (pasture-raised, organic when possible)
  • 1/2 cup dairy-free yogurt (plain, unsweetened; a thicker variety like Culina is preferred; Greek yogurt can be used if not dairy-free)
  • 1/2 tsp almond extract (or vanilla extract if preferred)

Dry Ingredients

  • 1 ½ cup MB 1:1 Gluten-Free Flour Blend
  • 3/4 cup almond flour (Wellbee’s recommended)
  • 2 tsp baking powder
  • 1/4 tsp sea salt

Topping

  • 1/4 cup sliced almonds

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (176°C) and line an 8 x 4-inch loaf pan with parchment paper. Set aside to ensure the pan is ready for the batter.
  2. Combine wet ingredients: In a medium mixing bowl, add the softened dairy-free butter and honey. Whisk them together vigorously until the mixture is light and well combined. Next, add the eggs and whisk again until smooth. Then add the dairy-free yogurt and almond extract, whisking thoroughly to incorporate all ingredients evenly.
  3. Add dry ingredients: Into the wet mixture, add the gluten-free flour blend, almond flour, baking powder, and sea salt. Gently whisk together until just combined, taking care not to overmix to maintain a tender crumb.
  4. Prepare to bake: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle the sliced almonds evenly over the top to add a crunchy, nutty topping.
  5. Bake the cake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
  6. Cool and serve: Let the cake cool in the pan for 10 minutes. Carefully remove it from the pan and transfer to a wire rack to cool completely before slicing. Serve at room temperature, optionally with a drizzle of honey for extra sweetness.
  7. Storage instructions: Store any leftovers lightly covered at room temperature for up to 3 to 4 days. The cake can also be sliced and frozen with parchment paper between slices to prevent sticking. Defrost frozen slices either overnight in the refrigerator or for a few hours at room temperature before serving.

Notes

  • Use a sturdy dairy-free butter substitute that softens well for the best texture.
  • Ensure the gluten-free flour blend includes xanthan gum or appropriate binding agents for best results.
  • Almond extract adds a lovely nutty aroma, but vanilla extract can be substituted if preferred.
  • Do not overmix batter once dry ingredients are added to keep the cake tender.
  • Make sure to line the loaf pan well for easy removal.
  • Storage at room temperature maintains texture best; freezing is ideal for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Snack Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/honey-almond-snack-cake-gfdf-recipe/