Flourless Honey Almond Cake

"Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites — they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools. From EatingWell.com. I saved this recipe for my sister who is gluten-intolerant. Haven't made it yet."
photo by a food.com user photo by a food.com user
Ready In:
1hr 50mins


  • 1 12 cups almonds, toasted
  • 4 large eggs, at room temperature, separated
  • 12 cup honey
  • 1 teaspoon vanilla extract
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 2 tablespoons honey
  • 14 cup sliced almonds, toasted


  • Preheat oven to 350 degrees. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
  • Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda, and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
  • Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a handheld mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
  • Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  • If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

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  1. I baked this cake for Valentine's Day. Due to dietary changes I needed a recipe without wheat flour. This cake was so delicious we had seconds! I used a regular cake pan lined with parchment paper. 28 minutes was a little too long so monitor your cake after 25 minutes. Nice change from chocolate- and I love chocolate!!!
  2. My husband and I will soon be celebrating our 30th wedding anniversary and our oldest son will be cooking for us. Since I am gluten intolerant, a regular cake is out of the question so I started looking for flour-less cakes that don't need a lot of special flours and this is one of the recipes that I found. This is an excellent cake and I will definitely be making this again. The only thing that I would do different next time would be to use a light colored springform pan as my cake was a little dark using a black springform pan. Thanks for posting this ZeeCooks. Made for Healthy Choices ABC Tag.


I'm the mother of triplet daughters and now 4 grandchildren; 2 step-grandchildren. I'm a critical care nurse by background, as well as hospice nursing. I love to cook and bake. My husband is a wonderful taste tester for me and never, ever complains about my many experiments and new dishes. Love that man. We have 4 cats: a neurotic gray calico named Cupcake, a kitten named RubyMae, a Maine coon named Arwen, a short-haired dilute torti Gigi,. One dog...a shepherd/sheltie, Greta. I been her since RecipeZaar days (miss that place). I'm from Pittsburgh, PA.
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