Desserts, cakes

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.

Flourless Honey-Almond Cake
Remote video URL
Prep time 20
Cook Time 100
Total Time 120

Nutritional Information

Makes: 10 Servings
Calories 234kcal
Fat 14g
Saturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 85mg
Sodium 208mg
Carbohydrates 22g
Dietary Fiber 3g
Added sugars 16g
Total sugars 17g
Protein 8g
Potassium 54mg


STEP 1 Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
STEP 2 Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 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.
STEP 3 Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held 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.
STEP 4 Bake the cake until golden brown and a skewer inserted into the center comes out clean, 25 to 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.
STEP 5 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
STEP 6 a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
© Meredith Corporation. All rights reserved. Used with permission.


1 ½ cups whole almonds , toasted

4 large eggs , at room temperature, separated

½ cup honey

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons honey

¼ cup sliced almonds , toasted

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