Flourless Honey-Almond Cake

March/April 2009

Your rating: None Average: 3.7 (549 votes)

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.

"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. "

37 Reviews for Flourless Honey-Almond Cake

Weight of ground almonds?

Could someone please confirm the "ground down" weight of the whole almonds please.
The recipe reads 13/4 cups???


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

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!

Good flavor.
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.

Low calorie, gluten-free, not over-sweet

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.


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