Gluten-Free Honey-Almond Cake

Dana Zucker

by | Updated: December 4th, 2016 | Read time: 2 minutes

There’s no sweeter way to celebrate Rosh Hashanah, the Jewish New Year, than with this gluten-free honey cake. Made with almond flour, a gluten-free alternative to traditional wheat-based flours, it’s not only OK for everyone to enjoy, it’s infused with natural, nutty flavor. Before serving, drizzle on extra honey and sprinkle with lightly toasted almonds — yum! Thinly sliced apples also make a nice finishing touch.

Gluten-Free Honey-Almond Cake
To toast almonds, bake at 350 degrees for 10 to 15 minutes until golden brown. Click here to buy all-natural sliced almonds at Vitacost.


Gluten-Free Honey-Almond Cake

Serves 4 to 6


1-3/4 cups almond flour (I like toasted)
4 extra large eggs, separated, at room temperature
1/2 cup honey
1-1/2 tsp.  vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt

3 Tbsp. honey
1/2 cup toasted sliced almonds
A dash of salt


  1. Preheat oven to 350 degrees F.
  2. In large bowl, beat 4 egg yolks with honey, vanilla, baking soda and salt (I hand-beat with a whisk).  Add almond flour by gently turning in until all ingredients are combined.
  3. Beat egg whites in a separate bowl using a handheld mixer until doubled (about 1-2 minutes–peaks not needed).  Fold egg whites into cake mixture.
  4. Pour mixture into a greased Springform pan (9″ works great), with parchment in bottom.  Bake for 25 to 30 minutes or until golden brown. Remove from pan and let cool.
  5. When ready to serve, drizzle with honey and sprinkle almonds and a little salt on top. If desired, add very thinly sliced apples, more honey and more almonds.

Happy New Year!