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Flourless Honey-Almond Cake

March/April 2009

Your rating: None Average: 3.8 (475 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.



READER'S COMMENT:
"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. "

35 Reviews for Flourless Honey-Almond Cake

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!

Good flavor.
Comments
02/23/2015
Anonymous
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
Comments
06/29/2014
Anonymous
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.

Comments
04/14/2014
Anonymous
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!!!

Easy to make, easy ingredients, less time required and OMG SO YUMMY
Comments
03/29/2014
Anonymous
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!

Quick and easy
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