Honey Almond Flour-less Cake


  • 1 1/2 cups whole almonds
  • 4 large eggs, at room temperature
  • 1/2 cup honey
  • 1/2 teaspoon baking soda


  • 2 tablespoons honey
  • 1/4 cup sliced almonds


  • Preheat oven to 350°F.
  • Use coconut oil to grease the pan
  • Process whole almonds in a food processor or blender until finely ground
  • Beat 4 egg yolks, 1/2 cup honey and baking soda in a large mixing bowl with an electric mixer until well combined. Add the ground almonds and beat on low until combined.
  • Beat 4 egg whites in another large bowl with the electric mixer until very foamy, white and doubled in volume
  • Gently fold the egg whites into the nut mixture until just combined.
  • Scrape the batter into the prepared pan.
  • Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes.
  • Let cool in the pan for 10 minutes.
  • Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
  • Carefully transfer the cake to a serving platter.
  • To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.