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This delicious Gluten-Free Honey Almond Snacking Cake is tender, perfectly sweet, and topped with a buttery honey glaze that makes every bite better. Warm cardamom and a little almond crunch give this snacking cake an irresistible twist!

GLUTEN-FREE HONEY ALMOND SNACKING CAKE

Okay, I have a confession to make. I love finding ways to make recipes healthier and sneaking in veggies, but sometimes I just want something “naughty.” So, when I want cake, I want cake! I prefer treats with wholesome ingredients, and if I can’t find exactly what I’m craving, I’m gonna make it and figure out how to make it better for me. My Gluten-Free Honey Almond Snacking Cake is the first of many snacking cake recipes to come!

I kept seeing snacking cakes online and thought, “I can make that over.” I mean, hello, that’s why I started Mita’s Made-Over Meals, right? I love playing around with flavor combinations, and this one is a HIT.

The first time I tested this recipe, I told myself I’d only have one piece. Then that turned into two pieces. I’m not even gonna lie to you, I eventually ate seven! In my defense, snacking cake pieces are small, so seven pieces were basically two normal slices. At least that’s what I’m telling myself!

Every bite has the perfect amount of honey, plenty of nutty almond goodness, a crunchy almond topping, and a buttery honey glaze that takes it over the top. Cardamom adds a subtle floral finish, while the cake is tender and moist with a soft crumb.

Of course, my family always gets recruited as my official taste testers, and my mom literally could not stop talking about this one. I’ll definitely be making it over and over again, and I really hope it becomes a hit in your home, too.

Now, let’s go bake some cake!

HOW I MADE OVER THIS CAKE:

At the end of the day, it is still a cake, but I still use the best ingredients I can while sneaking in a little nutritional value along the way.

Almond flour provides plant-based protein, fiber, vitamin E, magnesium, and healthy unsaturated fats. Eggs pack in high-quality protein, choline, vitamin B12, selenium, and several other essential nutrients. Coconut oil supplies medium-chain fatty acids and small amounts of vitamin E. Unsweetened applesauce adds fiber, vitamin C, and beneficial plant compounds, including antioxidants. Honey contains antioxidants and beneficial plant compounds, including polyphenols. Pure maple syrup offers small amounts of manganese, riboflavin, and other minerals. Greek yogurt adds protein, calcium, vitamin B12, and probiotics. Cardamom contributes antioxidant-rich plant compounds, including flavonoids and polyphenols.

So yes, we’re still eating cake, but there’s no reason we can’t sneak in some goodness while we’re at it!

This recipe is gluten-free, refined-sugar-free, soy-free, corn-free, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Gluten-free 1:1 baking flour
Almond flour
Eggs
Coconut oil
Unsweetened applesauce
Honey
Pure maple syrup
Plain Greek yogurt
Vanilla extract
Almond extract
Ground cardamom
Sliced almonds
Baking powder
Baking soda
Salt
Butter, salted

THIS IS HOW YOU’LL MAKE IT:

This is truly a cake I am so proud of, especially the combination of flavors, so I really hope you love it!

First, take the eggs and Greek yogurt out of the refrigerator and let them come to room temperature. Room-temperature ingredients blend together more smoothly and evenly, which helps create a consistent batter and a better crumb. Melt the coconut oil at the same time, then set it aside to cool so you’re not adding hot oil to the other ingredients.

Preheat your oven to 340°F. I bake this cake at a slightly lower temperature because my oven runs hot, but the lower temperature also works well for this particular cake. With honey, applesauce, and Greek yogurt adding plenty of moisture, a gentler temperature gives the center time to bake through without letting the top and edges brown too quickly. Line an 8 x 8-inch metal baking pan with parchment paper, leaving enough hanging over the sides so you can easily lift the cake out later. Lightly grease the parchment and any exposed sides of the pan. I like using coconut oil spray.

In a medium bowl, whisk together the gluten-free flour, almond flour, ground cardamom, baking powder, baking soda, and salt.

In a separate large bowl, whisk the eggs until smooth. Add the cooled, melted coconut oil, unsweetened applesauce, honey, maple syrup, Greek yogurt, vanilla extract, and almond extract. I use unsweetened applesauce to replace some of the oil, which keeps the cake moist without making it feel too heavy. Whisk everything until smooth and well combined.

Add the dry ingredients to the wet ingredients and gently fold everything together just until combined. Don’t overmix it! Overmixing can make the cake denser instead of giving you that soft, tender crumb we’re after. I always like to let batters sit for 5 minutes to give the gluten-free flour and starches time to absorb the moisture, which helps create a more even, tender crumb. Spread the batter evenly into the prepared pan. Sprinkle the sliced almonds evenly over the top.

Bake for about 20 to 25 minutes, but start checking around 18 to 20 minutes. And you know the drill, ovens have minds of their own! I always check in early rather than too late. Don’t rely on just one toothpick test with this cake. Check two or three spots near the center. The center should look set rather than wet or shiny, spring back gently when lightly touched, and shouldn’t wobble when you gently move the pan. A toothpick can have a few moist crumbs, but you don’t want wet batter. If the top and edges have browned enough but the center still needs more time, loosely tent the cake with foil and continue baking until the center is set.

Place the pan on a wire cooling rack and let the cake cool in the pan for 10 minutes. While the cake rests, make the honey butter glaze. You must use salted butter here because that little hit of salt balances the sweetness of the honey, enhances its flavor, and gives the glaze that perfect salty-sweet finish. If you don’t have salted butter, add a pinch of salt. Gently warm the honey and butter together just until the butter melts, then stir until smooth. You can pop it in the microwave for a few seconds or warm it in a small pan on the stove.

Brush the warm honey butter glaze evenly over the top so the warm cake absorbs the glaze. Use the parchment paper to carefully lift the cake out of the pan, then place it directly on the wire rack to finish cooling.

Let the cake cool completely for about 1 to 2 hours before slicing. I know it’s tempting to get in there immediately, but giving it time to cool allows the crumb to set so you get those beautiful, clean slices.

Then slice it up and try to stop at one. That is the challenge with this snacking cake!

Enjoy!

SERVING SUGGESTIONS:

Serve it for breakfast, brunch, an afternoon snack, or dessert.

Pair it with fresh berries or sliced fruit.

Enjoy it with a hot cup of coffee or tea.

Serve it on its own or with a dollop of Greek yogurt or whipped cream. (You can check out my recipe for homemade whipped cream here.)

Top a warm slice with a scoop of vanilla ice cream for dessert.

It’s simple enough for an everyday treat but special enough to serve to friends or after a dinner party.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, keep it in an airtight container in the refrigerator for up to 1 week. Let it come to room temperature before serving for the best texture.

To freeze, wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 2 months, then thaw at room temperature before enjoying.

If the cake starts to feel a little dry after a few days, warm a slice for a few seconds in the microwave to soften it back up.

ADDITIONAL NOTES:

Make sure your eggs come to room temperature and your melted coconut oil has cooled before mixing the wet ingredients together. This helps everything combine smoothly.

Don’t overmix the batter once you add the dry ingredients. Fold everything together just until combined to keep the cake soft and tender.

Start checking the cake around 18 to 20 minutes since ovens can vary. Check the center in a few different spots and look for a set center with no wobble or wet batter. If the top is browning too quickly but the center needs more time, loosely tent it with foil and continue baking.

Let the cake cool completely before slicing. This gives the crumb time to set and makes it much easier to get clean, beautiful slices.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Breakfast IDEAS, check these out!

Brunch Worthy Veggie-Stuffed “Mexican” Egg Bake
Gluten-Free Honey-Glazed Fresh Peach Cake

For more great DESSERT RECIPES, check these out!

5 Minute Healthy’ish Bourbon Sauce
Refined Sugar-Free Mixed Berry Compote
Creamy Dreamy Piña Colada Mojito Lite Ice Cream
Ninja Creami Blueberry Coconut Cheesecake Protein Ice Cream

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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