Honey Almond Snack Cake

Photo by Joseph De Leo
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  • Makes one 9x13 inch cake

Here is a cake that you can feel really great about making for your family. It’s sweetened with honey, has a velvety tender crumb, and the frosting is just sweet enough without being over-the-top. You feel good after eating it. Almost as good as if you had eaten a plate of fruit. For a gluten-free alternative for this cake, instead of 1 1/2 cups all-purpose flour, try substituting ½ cup sorghum flour, plus 1/2 cup sweet rice flour, plus 1/2 cup potato starch. (This recipe is excerpted with permission from Baking with Less Sugar by Joanne Chang, Chronicle Books copyright © 2015)


  1. Check 1/2 cup vegetable oil, such as canola
  2. Check 2/3 cup honey
  3. Check 2 teaspoons vanilla extract
  4. Check 2 teaspoon almond extract
  5. Check 2 large eggs plus 2 egg yolks
  6. Check 1 cup crème fraîche
  7. Check 1 1/2 cups all-purpose flour
  8. Check 1 cup almond flour
  9. Check 2 teaspoons baking powder
  10. Check 1/4 teaspoon baking soda
  11. Check 1/2 teaspoon kosher salt
  12. Check For the Creamy Frosting:
  13. Check 8 ounces cream cheese, room temperature
  14. Check 6 tablespoons unsalted butter, softened
  15. Check 1/3 cup honey
  16. Check 2 teaspoons vanilla extract
  17. Check 1 teaspoon almond extract
  18. Check 1/4 teaspoon kosher salt


  1. Place a rack in the center of the oven and preheat to 350°F. Butter and flour the bottom and sides of a 9-by-13-in baking pan, spray with nonstick cooking spray, or butter and line the bottom of the pan with parchment paper.
  2. In a medium bowl, whisk together the vegetable oil, honey, vanilla, and almond extract until well mixed. Whisk in the eggs and egg yolks until well combined. Whisk in the crème fraîche. In a separate medium bowl, stir together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until thoroughly combined. Scrape the batter into the prepared pan.
  3. Bake for 30 to 40 minutes, or until the cake springs back when you poke it in the center and is pale golden brown. Remove from the oven and let cool completely in the pan on a wire rack.
  4. Meanwhile, make the frosting: Add cream cheese to a medium bowl and, using an electric mixer, beat on medium speed for at least 4 minutes, or until perfectly smooth. (Cream cheese has a tendency to lump up easily, so don’t skip this step.) Using a rubber spatula, scrape the bowl and add the butter. Add the honey, vanilla, almond extract, and salt and beat well on medium speed until thoroughly combined. The frosting can be stored in a covered container in the refrigerator for up to 1 week.
  5. When the cake is completely cool, using a rubber spatula or an offset spatula, frost with creamy frosting and serve. The frosted cake can be stored, well wrapped with plastic wrap or in an airtight container in the refrigerator, for up to 3 days; remove at least 1 hour before serving so the cake is not cold.


(This recipe is excerpted with permission from Baking with Less Sugar by Joanne Chang, Chronicle Books copyright © 2015)