Almond Flour Honey Cake




Introduction: Almond Flour Honey Cake

About: I like to cook and I blog about it. I love to garden and everything about it. I like listening to NPR and watching cooking shows. I have two sons. The oldest I put in collage and he is a Medical Assistant.

Gluten gives elasticity to dough helping it to rise and to keep its shape. It is found in many staple foods in the Western diet. It is a protein composite, found in wheat and other grains, including barley, rye and other foods that are processed.
Gluten is not naturally occurring in corn, rice, or oats, but may be cross-contaminated by facilities that also process wheat, barley, or rye products.

What is gluten sensitivity?

Gluten sensitivity or gluten intolerance cause a spectrum of disorders, including celiac disease and wheat allergy, in which gluten has an adverse effect on the body. Symptoms include bloating, abdominal discomfort or pain, diarrhea, muscular disturbances and bone or joint pain. It can also cause other unexpected symptoms such as headaches and vertigo, among many others. 
Of the many people who can suffer gluten sensitivity can be those who are Autistic or suffer with Asperger’s and IBS (Irritable Bowl Syndrome). 

If you do suffer with the allergy to gluten, but love and crave your sweet desserts, than I have the dessert for you; Almond Flour Honey Cake.

Here is what you will need…

Step 1:

For the Cake

1 ½ cups whole almonds, toasted (see Tip below)
4 large eggs, at room temperature, separated*
½ cup honey
1 tsp. vanilla extract
½ tsp. baking soda
½ tsp. salt

And not shown but needed for the topping is
4 tbsp. honey
¼ cup sliced almonds

Step 2:

Preheat the oven to 350°F.

We just want to mention that the eggs need to be room temperature for the proteins to separate and support the cake's crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm water for 5 minutes before using.

Step 3:

To toast whole almonds, spread on a light colored baking sheet and bake at 350°F, stirring once, 7 to 9 minutes or until they start to smell fragrant. When you smell the fragrance of the almonds and continue to roast them, they will have a burnt flavor. 

The 7 to 9 minutes depends on the calibration of your oven. Hint: gas ovens will roast faster than an electric oven.

Remove and cool before blending to make flour. Once cooled put almonds into a food processor and process until ground fine like flour.

Step 4:

It is important that you roast the almonds. As seen here in the image the almonds ground on the right side were not roasted. The flour is not fine and it is sticky, The nut oil is still in the nuts. Roasting the almonds as was done on the left side removes some of the oil allowing the grinding of the almonds to be a fine flour.

You can buy roasted almonds at your local market if you wish. But two things: 1.They will cost you more than raw almonds.

2. Who can say how long the roasted almonds have been packaged setting on the market shelve or in the bulk section.

It is better to buy them raw and roast them yourself.

Step 5:

Make sure you have your egg yolks separated from the whites before you begin. Here is a fast and easy way to do so (watch short video).

Step 6:

Preheat oven to 350°F.

Line the bottom of a 9-inch spring-form pan with parchment paper (or a 9 inch round cake pan). Set aside.

Process whole almonds in a food processor or blender until finely ground.

As per the first image: Beat 4 egg yolks, ½ cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer on medium speed until well combined. Add the ground almond flour and beat on low until combined.

As per the second image: Beat 4 egg whites in another large bowl with the electric mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes.

It is important that there is no hint of yolk in the whites or they will now whip up. The bowl cannot have any water in it or oil as well as the attachments to the electric mixer. The whites will not whip up.

As per the third image: Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared spring-form pan.

Bake for 28 minutes or until a toothpick inserted into the center comes out clean. Cake should have the appearance of golden brown. 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.

Step 7:

Place cake onto a large dessert platter and drizzle the top of the cake with honey and spread out with the back of a tablespoon. Sprinkle with sliced almonds. Plate and serve.

Did you know the benefits almonds for a man are: Higher Testosterone Levels, Increased Libido, Heart Health, Bone Health, Increased Energy and Weight Loss (published March. 13, 2013 Health Diaries).

The benefits for a woman are: Skin and hair, including benefits when a woman is pregnant. It also helps her with heart health, bone health, energy and weight loss ( Glam Check .Com).  

All of these benefits and more with only 23 raw almonds a day.

Thanks for viewing and check out more great recipes you can turn into food creations for your family as well as health information on food and your health. All this and more at  -Savor the Food and Your Health-.

Claim your FREE e-book while you are there.

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    9 years ago on Introduction

    Since I already have some almond flour, I am going to use it. How much do I need? The recipe calls for 1 1/2c almonds but I need to know what that translates to in flour.
    Thank you.


    9 years ago on Introduction

    I finally had the time to make this, although I used coconut nectar in place of the honey for a lower glycemic index dish: Excelt! Not too sweet and the roasting of the almonds made all the difference. Great dish — especially for those who need the gluten free, dairy free diet. A definite winner!


    9 years ago on Introduction

    With your care on the other links I figured the recipe had migrated a bit before coming to you as stuff tends to do on the Internet or it would have been noted.
    As I earlier commented — a great job on illustrating, explaining and presentation. I think I've gained at least a couple of pounds pondering the pictures. A


    9 years ago on Introduction

    Thanks Jcookson for your comment.  I did not get this recipe from Eating . I received it from someone I followed on WordPress. If you note I made references to were I got my information that I added with the recipe. That is the nutritional value (you can see that on all my Instructables).

    I was not aware that this recipe is originally from Eating I do always make note were I receive my information. As I said I did receive it from a WP follower.

    Per you bring it to my attention I did add the attribution.

    Thanks again for viewing my Instructables.



    9 years ago on Introduction

    Nicely done photo instructable. Well illustrated recipe. I do note the original recipe (with tips) came from EatingWell magazine: ( so attribution would be appropriate.


    9 years ago on Introduction

    I have never seen eggs separated like that. It would be a great way for kids to help in the kitchen!

    I also never new why some recipes call for room temp eggs. Very informative ible! Nice work!