This moist almond cake is a sweet treat that’s also gluten-free! It’s soaked in honey, making every bite a little piece of heaven. Plus, the almond flavor shines through with each forkful!
Baking this cake always fills my kitchen with a warm, cozy smell. I love to pair it with a cup of tea for a delightful afternoon snack. It’s a tasty way to impress friends or just enjoy all by yourself! 😊
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! Almond flour gives the cake its lovely texture. If you’re in a pinch, you can use finely ground hazelnut flour as a substitute, but it will change the flavor a bit.
Sugar: Regular granulated sugar is fine, but I enjoy using coconut sugar for a more caramel-like taste. Honey might also be used to sweeten if you want a more natural option.
Yogurt: Plain yogurt makes this cake moist. Greek yogurt is great too! If dairy is a concern, try almond milk yogurt or any plant-based yogurt.
Vegetable Oil or Butter: Both work well, but I lean towards melted butter for a richer taste. You can use coconut oil for a subtle coconut flavor.
Honey: Make sure to use high-quality honey for the best soaking effect! Agave syrup can work in a pinch if needed.
What’s the Best Way to Ensure a Moist Cake?
The key to a moist cake lies in the soaking step with honey! After baking, poke holes in the top of the warm cake before drizzling the honey. This allows the honey to seep in, making every bite deliciously moist.
- Bake until the edges are golden and a toothpick inserted comes out clean—this signals doneness.
- Let the cake cool slightly before soaking, but don’t wait too long or it won’t absorb the honey well.
Also, be gentle when mixing your batter; over-mixing can make the cake dense. Fold until just combined for that perfect texture!
Honey Soaked Gluten Free Almond Cake
Ingredients You’ll Need:
Main Ingredients:
- 2 cups almond flour (finely ground)
- 1/2 cup sugar (granulated or coconut sugar)
- 1/4 teaspoon salt
- 1 teaspoon baking powder (gluten-free)
- 4 large eggs, at room temperature
- 1/2 cup plain yogurt or Greek yogurt
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/2 cup honey (for soaking)
- 1/2 cup sliced almonds, plus extra for topping
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious almond cake requires about 15 minutes for prep and around 30-35 minutes for baking, followed by extra time to cool and soak with honey. Overall, you should plan for about 1 hour and 30 minutes before serving, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it heats, grease and line an 8-inch round cake pan with parchment paper, making sure it’s ready for that delicious batter!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the almond flour, sugar, salt, and gluten-free baking powder. Use a whisk to mix everything evenly together. This helps distribute the baking powder and sugar, ensuring a nice rise and sweet flavor throughout the cake.
3. Whisk the Wet Ingredients:
In another bowl, crack the eggs and beat them well. Then, add the yogurt, vegetable oil (or melted butter), and vanilla extract. Mix everything together until it’s fully combined and smooth.
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently fold the two mixtures together using a spatula or wooden spoon. Be careful not to over-mix—just fold until you have a smooth, thick batter.
5. Pour and Add Toppings:
Transfer the batter to your prepared cake pan, spreading it evenly with a spatula. Sprinkle the sliced almonds generously over the top, which will give a beautiful crunch and flavor.
6. Bake the Cake:
Place the cake in the oven and bake for 30 to 35 minutes. Keep an eye on it—when the cake turns golden brown and a toothpick comes out clean from the center, it’s done!
7. Prepare the Honey Soak:
While the cake is baking, gently warm the honey in a small saucepan or microwave until it’s runny (but don’t let it boil!). This helps the honey soak into the cake better.
8. Soak the Cake:
Once the cake is out of the oven, while it’s still warm, poke a few holes on the top using a skewer or fork. Drizzle the warm honey all over the top, letting it soak in beautifully to enhance the flavor.
9. Cool and Serve:
Allow the cake to cool completely in the pan on a wire rack. Once cooled, gently remove it from the pan. If you like, sprinkle some extra sliced almonds on top and dust with powdered sugar for a sweet touch.
10. Enjoy:
Slice up your honey-soaked almond cake and serve it up! It pairs wonderfully with a cup of tea or coffee for a delightful gluten-free dessert or snack. Enjoy every moist and fragrant bite!
Can I Substitute Almond Flour with Another Type of Flour?
Almond flour is key for the texture of this cake, but if you need a substitute, try using a gluten-free all-purpose flour. Keep in mind that the flavor and texture may differ slightly.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week, or freeze it for up to 3 months. Just make sure to wrap it well in plastic wrap before freezing.
Can I Use Honey Alternatives?
Yes! If you prefer not to use honey, agave syrup or maple syrup can be used as alternatives. Just be mindful that they will slightly change the flavor and sweetness of the cake.
Is There a Dairy-Free Option for This Recipe?
Absolutely! You can replace the yogurt with a dairy-free yogurt made from almond, coconut, or soy milk. This way, you can enjoy the cake while keeping it dairy-free!
