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Snickerdoodle Cake Bars (Gluten-Free, Dairy-Free)

Author Samah Dada


For cake bars

  • 1 1/4 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup coconut oil, melted & cooled
  • 1/4 cup creamy almond butter (or sub creamy peanut butter or cashew butter)
  • 1 egg
  • 1/2 cup coconut sugar
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt

For topping

  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees. Prepare an 8x8 pan by greasing with coconut oil, or lining with coconut oil greased parchment paper. 

  2. In a medium bowl, cream together almond butter, and melted and cooled coconut oil until smooth.

  3. Now add in beaten egg, and mix until smooth.

  4. Add vanilla extract to almond butter mixture. Stir to combine.

  5. Add coconut sugar to almond butter mixture and cream together until smooth & well incorporated

  6. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, baking soda, and salt.

  7.  Combine wet and dry ingredients.

  8. Add almond milk to batter so as to allow mixture to incorporate more smoothly.

  9. Once batter is thoroughly combined, transfer to prepared 8x8 pan. Smooth out until batter is evenly distributed throughout the pan.

  10. Top with the 1 tbsp of coconut sugar and ½ tsp cinnamon.

  11. Bake for 16-20 minutes in the oven at 350 degrees until edges of cake bars are golden brown.

  12. Let cool before slicing and serving. Enjoy!