Description
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!
Ingredients
Scale
CAKE
- 1 1/2 Cups gluten-free 1:1 baking flour
- 1/2 Cup fine almond flour
- 2 Large eggs, room temperature
- 2 Tablespoons coconut oil, melted and cooled
- 1/4 Cup unsweetened applesauce
- 1/2 Cup honey
- 2 Tablespoons pure maple syrup
- 1/2 Cup plain Greek yogurt
- 2 Teaspoons vanilla extract
- 3/4 Teaspoon almond extract
- 1 Teaspoon ground cardamom
- 1/4 Cup sliced almonds
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon salt
HONEY BUTTER GLAZE
- 2 Tablespoons honey
- 1 Tablespoon butter, salted
Instructions
- Bring the eggs and Greek yogurt to room temperature. Melt the coconut oil and let it cool.
- Preheat the oven to 340°F. Line an 8 x 8-inch metal baking pan with parchment paper and lightly grease it.
- Whisk together the gluten-free flour, almond flour, cardamom, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, coconut oil, applesauce, honey, maple syrup, Greek yogurt, vanilla extract, and almond extract.
- Fold the dry ingredients into the wet ingredients just until combined. Let the batter rest for 5 minutes.
- Spread the batter into the pan and top with sliced almonds.
- Bake for 20 to 25 minutes, checking around 18 to 20 minutes. The center should look set with no wobble or wet batter.
- Cool in the pan for 10 minutes.
- Melt the honey and salted butter together, then brush the glaze over the warm cake.
- Lift the cake from the pan and cool completely for 1 to 2 hours on a wire rack before slicing.
- Enjoy!