Flourless Honey-Almond Cake

too good. simple healthy and yummy.who said healthy food are not tasty.... this one was too good.

Followed recipe without changes. Cake was light, subtle and full of flavor.

The directions on recipe really are not good. Baking is a science and directions are to "take out of oven when toothpick comes clean or about 28 minutes".I took cake out when toothpick was clean which was about 20 minutes at 350 degrees. Outsides were dark and almost burnt but middle was all wet and raw. I followed everything exact. Not worth the effort.

This is ridiculously delicious and healthy. I love it as there is no processed flour or sugars. I will definitely be baking this again, again and again.

I made this cake. I love it! love it ! love it! by far one of my favorite now. I did add 1cup of frozen mix berries on the top just before putting it in the oven. It was amazing. ( I am watching my calorie intake so I changed it a bit: 1/8 of honey in the receipe. and 2 teaspoons (not tbps) of honey on top. and 3 eggs instead of 4. ) thank you so much for this amazing receipe!!

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.

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.

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.

First gluten free recipeSince 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

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

If you dont grind the almonds the bottom is just an eggy, spongy mess. I tried to be lazy and it didn't work at all.

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! Pros: gluten free

Delicious and EasyWow, 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!Pros: gluten free

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. Pros: Easy, Fast, Everyone will love it Cons: You'll eat an absurd amount of cake.

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.

We all loved this easy recipe! flourless and you don't have to use sugar! Honey is far better and healthier.my kids loved it and had it for breakfast :) I also bought the almond meal from trader Joe's so that cut the prep time a bit.

We all loved this easy recipe! flourless and you don't have to use sugar! Honey is far better and healthier. my kids loved it and had it for breakfast :) I also bought the almond meal from trader Joe's so that cut the prep time a bit.