Sock-It-To-Me Cake

1 cup pecans, finely chopped

3/4 cup raw sugar

1/4 cup gluten-free flour blend, such as Steve’s GF Cake Flour

1 1/2 teaspoons ground cinnamon

3 tablespoons unsalted butter, melted

Pinch of sea salt

1 3/4 cups gluten-free flour blend, such as Steve’s GF Cake Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground chia seeds

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1 teaspoon sea salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan

1/2 cup honey

1/4 cup raw sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/4 cups plain yogurt or sour cream

2 tablespoons chopped dark chocolate

1 cup pecans, finely chopped

3/4 cup raw sugar

1/4 cup gluten-free flour blend, such as Steve’s GF Cake Flour

1 1/2 teaspoons ground cinnamon

3 tablespoons unsalted butter, melted

Pinch of sea salt

1 3/4 cups gluten-free flour blend, such as Steve’s GF Cake Flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground chia seeds

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1 teaspoon sea salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan

1/2 cup honey

1/4 cup raw sugar

4 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 1/4 cups plain yogurt or sour cream

2 tablespoons chopped dark chocolate