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. Source: EatingWell Magazine, March/April 2009

EatingWell Test Kitchen
Advertisement

Ingredients

Cake

Topping

Directions

  • Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.

    Advertisement
  • 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 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.

  • 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.

  • 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.

Tips

Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving.

Equipment: 9-inch springform pan, parchment paper

Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Nutrition Facts

235 calories; 13.8 g total fat; 74 mg cholesterol; 208 mg sodium. 22 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (42)

Read More Reviews
42 Ratings
  • 5 star values: 10
  • 4 star values: 28
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
04/05/2019
too good. simple healthy and yummy.who said healthy food are not tasty.... this one was too good. Read More
Rating: 5 stars
09/12/2018
Followed recipe without changes. Cake was light subtle and full of flavor. Read More
Rating: 2 stars
09/09/2018
The directions on recipe really are not good. Baking is a science and directions are to "take out of oven when toothpick comes clean or about 28 minutes".I took cake out when toothpick was clean which was about 20 minutes at 350 degrees. Outsides were dark and almost burnt but middle was all wet and raw. I followed everything exact. Not worth the effort. Read More
Advertisement
Rating: 5 stars
07/17/2017
This is ridiculously delicious and healthy. I love it as there is no processed flour or sugars. I will definitely be baking this again again and again. Read More
Rating: 5 stars
05/03/2017
I made this cake. I love it! love it! love it! by far one of my favorite now. I did add 1cup of frozen mix berries on the top just before putting it in the oven. It was amazing. ( I am watching my calorie intake so I changed it a bit: 1/8 of honey in the receipe. and 2 teaspoons (not tbps) of honey on top. and 3 eggs instead of 4. ) thank you so much for this amazing receipe!! Read More
Rating: 2 stars
02/10/2017
Added 1/2 tsp nutmeg 1 tsp cinnamon 1 tsp Almond extract - glad I did this. It was easy to make. Ingredients were simple/basic. Also as others mentioned it burned around the edges and some of the bottom after 23 mins. The center puffed up (souffle' style) which made me believe the cake wasn't fully cooked but it was and more-so on the spongy side. As someone else mentioned it is a pretty "boring" cake and it's not exactly the cake you want to run to if you have a deep exaggerated taste for "cake" but will suffice. Just not one I plan to revisit. Read More
Advertisement
Rating: 4 stars
12/26/2016
As others mentioned it did brown more. So decided to try with a glass bakeware rectangular. Was hoping it would brown too much it did. also added cinnamon powder and blueberries. It took longer than 28 minutes. 45 minutes. It too the middle to get cooked longer. Maybe next time I should just cover the top with foil once it browns and let it cook till done. But not sealing the top just cover with foil maybe. Read More
Rating: 4 stars
03/20/2016
Weight of ground almonds? Could someone please confirm the ground down weight of the whole almonds please. The recipe reads 13/4 cups??? Read More
Rating: 4 stars
10/11/2015
Made the following adjustments...cake was light and delicious. Preheat oven 325 degrees. Brush melted clarified butter in 9 cake pan. Line bottom w/ parchment. Brush on more butter. Chill pan. Measure 214 grams Honeyville almond flour. Toast flour cool before using. Add 1 tsp almond extract in addition to vanilla. Bake top third of oven 30 minutes. After cooling brush cake with Amaretto. Drizzle Blossom Honey sprinkle toasted sliced almonds add more honey. Tried & true with my adjustments... Patricia 11 Oct 2015 Read More
Rating: 3 stars
03/29/2015
First gluten free recipe Since this was my first gluten free recipe I didn't really know what to expect but it was moist. My only feedback is that despite the fact that I cooked this at 325 degrees for 28 minutes it still got dark on the bottom. Is that because of the nuts? I might take it out at 24 or 25 mins next time. Also added a tsp. of cinnamon and 1/8 tsp of nutmeg as suggested by a reviewer. Gave some to friends along with whipping cream and they liked it a lot! Pros: Good flavor. Cons: Got dark on the bottom despite lower oven temp Read More
Rating: 2 stars
02/23/2015
Good/OK/Needs A Couple Tweaks We don't eat gluten-free this just seemed like it would be tasty. It was good but pretty boring. Toasted sliced almonds on top helped but more salt & maybe a pinch of cinnamon or nutmeg would have made it a lot better. Was a little over-brown around edges & on bottom after 20 minutes @ 350 & my oven runs cool. Pros: Low calorie gluten-free not over-sweet Cons: Not over sweet watch baking time not cheap to make Read More
Rating: 4 stars
06/29/2014
Yummy! I was looking for a wheat free cake (it's bad enough going without a sandwich let alone a cake) well now I've found one. I did what someone else did and made half the mixture for muffin tins - didn't have enough honey for the whole amount. The mixture only made 8 but the were lovely. The cakes took longer to cook than the other lady said - more like 15 minutes but the fact that I cook with bottled propane gas might make a difference. I also used ready ground almonds and baking powder because I didn't know it was different the baking soda. I'll definitely be making them again. Read More
Rating: 4 stars
04/14/2014
Amazing CAKE OMG this is the best healthy cake EVER...like seriously whoever came up with it... thank you. Its soooo yummmmyyy and smells like heaven. You can't tell its a healthy cake AT ALL!!! Pros: Easy to make easy ingredients less time required and OMG SO YUMMY Cons: You can't stop having it Read More
Rating: 4 stars
03/29/2014
Can't stop eating it! Followed the recipe exactly the first time I made it and it came out great but a little burnt around the edges. The second time I lowered the heat to 325 and all was well; it baked for just a few minutes more. I added a teaspoon of instant coffee powder and topped it with sweetened coconut. I've never made a gluten free recipe before and this was perfect for a beginner. I don't personally eat gluten free- but I love this cake! Pros: Quick and easy Read More
Rating: 5 stars
01/10/2014
Amazing but watch it close! I loved this my husband even said it's good and a lot better than my previous attempts at a healthy dessert.:) I rated this as awesome because the only thing that went wrong was my fault. I should know better! I checked it at 20 minutes and the middle still seemed to need a bit longer I checked it after 5 more minutes and it was too done! In the end ovens bake differently and I knew mine seems to bake faster I should have checked it again sooner. It's also like a sponge cake and that bakes a lot different than high-sugar/high-fat cake. Keep a sharp eye on it! Great flavor and texture though:) Pros: Soft and Sweet Read More
Rating: 4 stars
01/06/2014
versatile not only is this recipe healthy delicious and easy but very versatile. you can use different nuts and different flavorings like banana walnut cashew coconut and bourbon pecan Pros: versatile healthy Read More
Rating: 4 stars
01/03/2014
excellent Trying several new healthy dessert recipes lately and this is a really good and easy one. I think it needs about 40 minutes in the oven instead of 30. It's a bit dry so it's not for when you want real cake but it's still pretty good and being a healthy dessert you can eat goes a long way. Pros: healthy easy delicious Cons: dry Read More
Rating: 5 stars
06/25/2013
Better than Great recipe This is a great cake for breakfast too! I eat a big slice with a couple of over medium eggs. It is now one of my favorite breakfast meals! Pros: Tasty Read More
Rating: 4 stars
06/16/2013
Better than I thought This is delicious. I was concerned about how good this would be based on the ingredients. I was wrong. My only complaint is that the bottom of mine burnt a little bit cooking it for 25 minutes. If I was making again I would check after 20. Other than that great recipe! Pros: Easy to make Cons: Cooking time a bit too long Read More
Rating: 4 stars
05/27/2013
Everyone liked it! I made this for my friend's birthday. Her husband is diabetic and he told her to get the recipe! We were all pleasantly surprised how good it was. Pros: Easy to make and tasted good Read More
Rating: 5 stars
04/01/2013
This was my first attempt at gluten-free baking and I was very pleasantly surprised at how easy it was to make and how delicious! Very few ingredients and just the right amount of sweetness. This is my new go-to cake recipe. Read More
Rating: 5 stars
03/15/2013
Wonderful Dessert Gift Made this at Christmas for my brother and his family who are gluten free and wheat free. I also put a clemintine juice/zest honey glaze on top of the almonds when it was warm Everyone LOVED it- recipe is a keeper and will share and make again! Read More
Rating: 4 stars
01/14/2013
Fast easy delicious. I left off the drizzled honey and just added the slivered almonds to make it a little less sweet. Dinner guests raved and took some home. Read More
Rating: 4 stars
07/18/2012
This is one of my all-time favorite recipes! I use 3/4 cup finely ground almond meal instead of grinding my own and I top with fresh sliced strawberries and sweetened whipped cream. Its amazing every time! Read More
Rating: 4 stars
04/12/2012
This is a great cake for Passover as it does not contain flour. I have made it both for the Seder on the first night of Passover and for the last day and the whole family loved it. Marvin in Jerusalem. Read More
Rating: 4 stars
01/13/2012
This is so good! It is moist and delicious and very easy to make. Pros: I used 1 3/4 c. almond meal/flour from Bob's Red Mill. and used almond slices on top of the cake. ' Read More
Rating: 4 stars
12/15/2011
If you dont grind the almonds the bottom is just an eggy spongy mess. I tried to be lazy and it didn't work at all. Read More
Rating: 4 stars
10/31/2011
This is very good and very easy to make...Trader Joe's sells at a reasonable price the almond flour if you are not up for grinding/processing your own. Very flavorful...yummy with a cup of tea. Read More
Rating: 4 stars
10/31/2011
Correction to my comment about "almond flour." It is actually called "Almond Meal." Read More
Rating: 4 stars
10/30/2011
Almond Meal/Flour is simply raw blanched whole almonds that have been ground into a fine powder. Read More
Rating: 4 stars
10/30/2011
But GOOD almond flour isn't just ground up almonds or anybody's bulk-bought almond meal. Read More
Rating: 4 stars
10/30/2011
I haven't fixed it yet but it sound's great!!!!thanks! Read More
Rating: 4 stars
10/30/2011
I liked it a lot but bought almond meal. Very easy to make and not very sweet. Very tasty:) Read More
Rating: 4 stars
10/30/2011
I love this simple cake! It is easy to make it's tasty light and not too sweet and It's gluten free Tamarakat Read More
Rating: 4 stars
10/30/2011
Fabulous! I made half a recipe and baked it (14 min.) in muffin tins. Served with macerated peaches and blueberries topped with a soft honey meringue and toasted slivered almonds. To die for. Read More
Rating: 4 stars
10/29/2011
I bought the almond meal too. It so easy to make and is not too sweet! I substituted the Almond with the almond crumbs mix from Trader Joe's. Great recipe...go ahead and try it. You won't be disappointed!! Read More
Rating: 4 stars
10/29/2011
We all loved this easy recipe! flourless and you don't have to use sugar! Honey is far better and healthier. my kids loved it and had it for breakfast:) I also bought the almond meal from trader Joe's so that cut the prep time a bit. Read More
Rating: 4 stars
10/29/2011
I made this last night. I too bought the almond meal from Sprouts. I did substitute the honey with Agave nectar because I'm scary and I was making it for a kid 15 month old. My entire family loved it. I served it sweetened mulled berries and homemade whipped cream. I will definitely make this again! A must try whether you are going gluten free or not. Read More
Rating: 4 stars
10/29/2011
This is a fantastic recipe we loved it. Be very careful not to burn it as it browns very quickly. I also made this with 1 3/4 cups of almond meal. I made a glaze with about 1 1/2 tablespoons of butter and the same of honey melted together and brushed over the cake while still warm. Read More
Rating: 4 stars
10/29/2011
To live (or to live) for! They made my apartment smell amazing. They are very moist and sweet. People were amazed to find out what they were made of. Read More
Rating: 5 stars
10/29/2011
Delicious as is This cake was easy to make didn't take forever (I used almond meal) and was super moist and delicious. I made this for Easter added fresh strawberries on the side and only a piece was left over. If you are someone that likes to modify recipes this cake would be nice with a tsp of cinnamon in it or a bright citrus flavor on the side. Pros: Easy Fast Everyone will love it Cons: You'll eat an absurd amount of cake. Read More
Rating: 5 stars
10/29/2011
Delicious and Easy Wow I made this cake for Easter as one of our guests was gluten-free. It turned out fabulous great texture and flavor. The only change I made was that I added a little almond extract to the cake mix as well as added a little with the honey when I drizzled it on top. Also I know my springform pan leaks and I haven't had a chance to purchase a new one. I decided to try it in a regular cake pan. I used parchment on the bottom and had no problems turning out the cake afterwards. I highly recommend this cake! Pros: gluten free Read More