Ingredients
Scale
- 1/3 cup softened dairy-free butter
- 3/4 cup honey
- 2 large eggs
- 1/2 cup dairy-free yogurt
- 1/2 tsp almond extract
- 1 ½ cup MB 1:1 Gluten-Free Flour Blend
- 3/4 cup almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350°F (176°C) and prepare an 8 x 4-inch loaf pan with parchment paper.
- In a medium mixing bowl, combine softened vegan butter and honey, whisking until the mixture is light and well blended. Incorporate eggs and whisk again.
- Stir in dairy-free yogurt and almond extract, whisking until thoroughly mixed.
- Add gluten-free flour blend, almond flour, baking powder, and sea salt; combine until just mixed.
- Transfer the batter to the prepared loaf pan, then sprinkle sliced almonds on top.
- Bake for 45-50 minutes, or until a toothpick inserted comes out with a few crumbs.
- Let the cake cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing and serving.
- Enjoy plain or drizzled with honey at room temperature!
- Store leftovers lightly covered at room temperature for 3-4 days. Freezing instructions available.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use a thicker dairy-free yogurt for the best texture, such as Greek yogurt that is dairy-free.
Substitute almond extract with vanilla extract if you prefer a milder flavor.
The cake can be frozen and thawed by placing in the refrigerator overnight.
- Prep Time: N/A
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg