Flourless Honey-Almond Cake

March/April 2009

Your rating: None Average: 3.8 (512 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. "

36 Reviews for Flourless Honey-Almond Cake

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!

Easy to make
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.

Easy to make and tasted good

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.

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!


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.


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