Flourless Honey-Almond Cake

Flourless Honey-Almond Cake

37 Reviews
From: EatingWell Magazine, March/April 2009

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.

Ingredients 10 servings

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  • Cake
  • 1½ cups whole almonds, toasted (see Tip)
  • 4 large eggs, at room temperature (see Tip), separated
  • ½ cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Topping
  • 2 tablespoons honey
  • ¼ cup sliced almonds, toasted (see Tip)

Preparation

  • Active

  • Ready In

  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.
  2. Process whole almonds in a food processor or blender until finely ground (you will have about 1¾ cups ground). Beat 4 egg yolks, ½ 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.
  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.
  4. 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.
  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 a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.
  • 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 information

  • Serving size: 1 slice
  • Per serving: 235 calories; 14 g fat(1 g sat); 3 g fiber; 22 g carbohydrates; 8 g protein; 22 mcg folate; 74 mg cholesterol; 17 g sugars; 16 g added sugars; 108 IU vitamin A; 0 mg vitamin C; 19 mg calcium; 0 mg iron; 208 mg sodium; 56 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrates, 3 fat

Reviews 37

February 10, 2017
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By: bakerjunkit
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.
December 26, 2016
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By: rohini
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.
March 20, 2016
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By: EatingWell User
Weight of ground almonds? Could someone please confirm the ground down weight of the whole almonds please. The recipe reads 13/4 cups???
October 11, 2015
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By: EatingWell User
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
March 29, 2015
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By: scrawbuck
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
February 23, 2015
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By: EatingWell User
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
June 29, 2014
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By: EatingWell User
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.
April 14, 2014
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By: EatingWell User
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
March 29, 2014
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By: EatingWell User
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