Flourless Honey-Almond Cake

March/April 2009

Your rating: None Average: 3.8 (357 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. "

31 Reviews for Flourless Honey-Almond Cake

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!

gluten free
Comments (1)


Anonymous wrote 27 weeks 5 days ago

I agree with adding the

I agree with adding the almond extract. It makes all the difference. I've made this a few times for parties that include gluten-free guests and it's always well received.

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.

Easy, Fast, Everyone will love it
My cake during the decoration process.

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.


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.


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.

Comments (1)


kelceyreina wrote 2 years 49 weeks ago

If you are worried about the honey, you should be more worried about agave nectar which is higher in fructose than HFCS. Fructose is low glycemic, which is why it has been confused for a healthy sweetener. Since fructose is digested in your liver, it is immediately turned into triglycerides or stored body fat. If you want to read more on fructose, go to this website:

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