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Flourless Honey Almond Cake Recipe

Indulge in this delightful gluten-free Honey Almond Cake! This simple yet elegant cake is bursting with the rich flavors of honey and almonds, making it perfect for afternoon tea, spring celebrations, or any occasion. The light and airy texture is achieved by carefully whipping the egg whites – a key to a perfectly moist cake that won't sink. Impress your friends and family with this easy-to-make dessert that's both delicious and allergy-friendly.

Prep Time 20 mins
Cook Time 110 mins
Calories 231.8 kcal
Protein 15g
Rating 5.0 (2 Reviews)
Flourless Honey Almond Cake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Flourless Honey Almond Cake

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How to Make Flourless Honey Almond Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9-inch springform pan with cooking spray. Line the bottom with parchment paper, ensuring it extends slightly over the edges for easy removal, and spray the paper with cooking spray.
  3. In a food processor or blender, finely grind 1 cup whole almonds.
  4. In a large mixing bowl, whisk together 4 large egg yolks, 1/2 cup honey, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, and a pinch of salt until well combined.
  5. Add the ground almonds to the yolk mixture and beat on low speed until just combined.
  6. In a separate clean, dry bowl, beat 4 large egg whites with an electric mixer on medium speed until very foamy, white, and doubled in volume (approximately 1-2 minutes). Be careful not to overbeat; the whites should be foamy but not stiff.
  7. Gently fold the egg whites into the almond mixture using a rubber spatula until just combined. Avoid overmixing.
  8. Pour the batter into the prepared springform pan and spread evenly.
  9. Bake for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
  10. Let the cake cool in the pan for 10 minutes.
  11. Run a thin knife around the edge of the pan to loosen the cake.
  12. Carefully remove the sides of the springform pan.
  13. Let the cake cool completely on a wire rack.
  14. Once completely cool, gently slide a spatula between the cake and the parchment paper to remove the cake from the bottom.
  15. Transfer the cake to a serving platter.
  16. Drizzle the top with honey and sprinkle with sliced almonds before serving.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

74g

Fat

7g

Carbs

7g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Gluten Free Spring Recipes Baking

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Time To Make Preparation 4 Hours Or Less