Honey almond snack cake — this gorgeous loaf is perfectly moist with a lightly floral flavor and beautiful sponge texture. 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.
How to Make Gluten-Free Honey Almond Cake
This light, fluffy gluten-free honey almond cake is made with 10 simple ingredients:
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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. The almond flour contributes a light, fluffy texture (to prevent gumminess), and the sliced almonds add a lovely crunch on top.
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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 can sub all-purpose flour.
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Honey – it adds a lovely rich flavor, keeps things naturally sweetened, and the amount is just enough to make it taste indulgent yet snacking-friendly.
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Eggs – eggs ensure maximum fluffiness and structure. If you’re egg-free, you could try using applesauce and/or aquafaba, but the result will likely be more dense and crumbly.
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Dairy-free butter + coconut yogurt – these ingredients add wonderful richness and moisture to the cake. Dairy versions will work too.
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Baking powder to help the cake rise and sea salt for flavor balance.
After mixing together your wet ingredients, then adding your dry ingredients, pour the batter into a parchment-lined loaf pan. The parchment paper will prevent sticking and make it easy to remove the cake from the pan.
This cake would also work beautifully in an 8-inch round cake pan, though it will bake much faster.
Before baking, sprinkle sliced almonds over the top of the batter for a delicate crunch and a beautiful finish once the cake comes out of the oven.
