Honey Almond Snack Cake (Gluten-Free)

This moist, naturally sweetened almond cake has a delicate floral honey note that feels luxurious enough for a Mediterranean brunch—yet it's humble enough to slice with morning coffee. Gluten-free and dairy-free, but no one will notice the difference.

Ingredients:

• 1¾ cups almond flour
• ½ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt
• 3 large eggs
• ½ cup honey
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• Zest of 1 lemon

Method:

1. Preheat oven to 350°F and grease a loaf pan.
2. Whisk together almond flour, coconut flour, baking soda, salt, and lemon zest.
3. In another bowl, beat eggs with honey, then stir in melted coconut oil and vanilla.
4. Fold wet ingredients into dry until just combined—don't overmix.
5. Pour into pan and bake 30–35 minutes until a toothpick comes out clean.
6. Cool in the pan for 10 minutes, then turn out onto a wire rack.

Full recipe at Minimalist Baker →

Chef's tip: Brush the warm cake with a thin drizzle of honey mixed with a little water—it keeps the crumb wonderfully moist and adds an extra kiss of elegance.