1-Bowl Honey Almond Snack Cake (GF/DF)
A tender, moist honey almond snack cake made in one bowl with just 10 ingredients. Naturally sweetened with honey and both gluten-free and dairy-free.
Whisk everything in one bowl, pour it into a loaf pan and bake: honey and almond flour give this snack cake a tender, moist crumb, with sliced almonds turning golden on top. It uses pantry staples and needs no gluten or dairy.
Instructions
- 1
Preheat the oven to 350°F (175°C) and line an 8 x 4-inch (20 x 10 cm) loaf pan with parchment paper. Set aside.
- 2
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.
- 3
Add gluten-free flour blend, almond flour, baking powder, and sea salt. Whisk together until just combined.
- 4
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.
50 min
- 5
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!
10 min
- 6
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.
Ago's Notes
- Egg-free: replace the eggs with 5 tablespoons of applesauce (or possibly aquafaba). This substitution has not been tested.
- Gluten-free flour: the original Minimalist Baker DIY gluten-free flour blend works as a 1:1 substitute for the MB 1:1 blend. Similar store-bought blends (such as Bob's Red Mill 1:1 Gluten-Free Baking Flour) should also work, though this has not been tested.
I love how this cake turns out: tender, moist and just sweet enough, with honey doing the work that refined sugar usually does. The one-bowl method is exactly my kind of baking, a whisk and a bowl with no fuss, ideal for a busy afternoon. Compared with an Italian ciambellone or torta di mandorle, it is softer and lighter, made with almond flour and a gluten-free blend instead of wheat flour, yet it shares that gentle almond fragrance. The honey and the sliced almonds that turn golden on top give it a warm, mellow sweetness that pairs beautifully with a cup of tea.
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