Honey Almond Snack Cake (Gluten-Free)

This isn't just a cake—it's the French breakfast revelation you didn't know you needed. Moist, delicately floral, and tender as a cloud, this gluten-free honey almond loaf tastes like something from a Parisian pâtisserie but comes together in one bowl. Serve it warm with good coffee and feel instantly continental.

Ingredients:

• 1¾ cups almond flour
• ½ cup tapioca starch
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ⅓ cup honey
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• Zest of 1 lemon (optional but encouraged)

Method:

1. Preheat your oven to 350°F and line a loaf pan with parchment paper.
2. Whisk together almond flour, tapioca starch, baking powder, and salt in a bowl.
3. In another bowl, whisk eggs with honey, coconut oil, vanilla, almond extract, and lemon zest until smooth.
4. Fold wet ingredients into dry until just combined—don't overmix.
5. Pour into the loaf pan and bake 35–40 minutes until a skewer comes out clean.
6. Cool 10 minutes in the pan, then turn out onto a wire rack.

Full recipe at Minimalist Baker →

Chef's tip: Slice it while still slightly warm and toast it gently—the honey caramelizes just enough to make each bite feel luxurious.