Honey Almond Snack Cake (Gluten-Free)

A tender, naturally sweet cake that tastes like a treat but works beautifully for breakfast—honey and almonds create a delicate crumb that's both impressive and genuinely easy to pull together.

Ingredients:

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

Method:

1. Preheat oven to 350°F and grease a loaf tin or small cake pan.
2. Whisk together almond flour, tapioca starch, baking powder, and salt.
3. In another bowl, beat eggs with honey and melted coconut oil until well combined, then stir in vanilla and lemon zest if using.
4. Fold wet ingredients into dry until just combined—don't overmix.
5. Pour into prepared pan and bake 25–30 minutes, until a skewer 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: Toast your almond flour lightly in a dry skillet before mixing—it brings out a deeper, more complex nuttiness that transforms the whole cake.