This Honey Soaked Gluten Free Almond Cake is all about sweetness and flavor! Made with almond flour, it’s soft, moist, and perfect for anyone avoiding gluten.
I love how the honey adds a lovely sticky finish that makes each bite feel like a treat. Plus, it’s super easy to whip up, so I can enjoy it anytime I want! 🍯
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the cake its lovely nutty flavor and moist texture. If you’re in a pinch, you can use hazelnut flour, but keep in mind it will alter the taste slightly.
Honey: It sweetens the cake and adds a sticky glaze. If you’re looking for a vegan option, agave syrup or maple syrup works well as substitutes.
Butter: I love the richness of unsalted butter, but for a dairy-free option, coconut oil is perfect. Just make sure to use refined coconut oil to avoid a strong coconut flavor.
Milk: You can use any milk you like! Almond milk or oat milk are great alternatives if you need dairy-free options.
How Do You Ensure Your Almond Cake is Fluffy and Moist?
Getting a fluffy and moist texture is key for any cake, especially gluten-free. Here are some tips to help you achieve that:
- Make sure your eggs are at room temperature before mixing. This helps them incorporate better.
- Don’t overmix the batter; mix just until the ingredients combine to maintain airiness.
- Let the cake soak in the honey while it’s still warm, allowing it to absorb more moisture.
Following these tips will help your cake turn out successfully every time! Enjoy baking!
Honey Soaked Gluten Free Almond Cake
Ingredients You’ll Need:
- 2 1/2 cups almond flour (blanched and finely ground)
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 tsp baking powder (gluten-free)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup milk (dairy or almond milk)
- 1/2 cup honey (plus extra 2-3 tbsp for soaking)
- 1/2 cup sliced almonds (for topping)
- Powdered sugar (for dusting, optional)
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prep and 30-35 minutes to bake. Plus, don’t forget to let it cool and soak in the honey for the best flavors! Total time is around 1 hour including cooling.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent the cake from sticking. This is an important step for easy removal!
2. Combine the Dry Ingredients:
In a large bowl, whisk together the almond flour, granulated sugar, baking powder, and salt. Make sure there are no lumps; this will help your cake rise nicely!
3. Mix the Wet Ingredients:
In another bowl, beat the eggs well. Then add the melted butter (or coconut oil), milk, vanilla extract, and 1/2 cup of honey. Mix everything until it’s smooth and well combined.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until everything is fully blended; don’t overmix. The batter should be lusciously thick and smooth!
5. Prepare for Baking:
Pour the batter into your prepared cake pan. Use a spatula to smooth the top evenly. This helps the cake bake uniformly.
6. Add the Almonds:
Sprinkle the sliced almonds evenly over the top of the batter. This will create a lovely crunchy topping once baked.
7. Bake the Cake:
Place the cake in the preheated oven and bake for 30-35 minutes. It’s ready when the top is golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing!
8. Soak the Cake in Honey:
While the cake is baking, warm 2-3 tablespoons of honey slightly in the microwave or on the stove to make it easier to pour. Just make sure it’s not too hot!
9. Pour Honey Over the Cake:
When the cake is done, remove it from the oven and carefully drizzle the warm honey over the hot cake right in the pan. This soaking process keeps it moist and delicious!
10. Cool Down:
Let the cake cool completely in the pan. This allows the honey to penetrate the cake, making it extra tasty.
11. Serve the Cake:
Once cooled, gently lift the cake out of the pan using the parchment paper. If you like, dust the top with powdered sugar for an elegant touch. Slice, serve, and enjoy this delightful treat!
This moist, tender almond cake infused with honey is naturally gluten free and perfect for a sweet treat any time of day! Enjoy each bite!
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Can I Substitute Almond Flour with Another Flour?
Almond flour is essential for this recipe, but if you need a substitution, try using a gluten-free all-purpose flour blend. Just check that it includes a binding agent, as almond flour acts differently in baking.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
Can I Make This Cake in Advance?
Absolutely! You can bake the cake a day before you plan to serve it. Just let it cool completely, soak it in honey, and store it in an airtight container in the fridge. The flavors will meld beautifully overnight!
What Can I Use Instead of Honey?
If you prefer not to use honey, agave syrup or maple syrup can be great alternatives. They will yield a similar sweetness and moisture, though the flavor will vary slightly!
