We moved to a new house a few days ago. Actually, just down the road. Everything had to be packed anyway, no matter how far the truck was going in the end. I was trying not to buy anything unnecessary in the days before the move. Even food. However, we still had to eat. What could be better than a cake with only three ingredients?

I had a couple of half empty honey jars in the pantry, so they had to be used up before the move. The rest is simple and straightforward: freshly ground toasted almonds combined with the honey and held together by a few egg whites (these also needed to be cleared from the fridge before the move). That’s all it takes. The result: the most delicious nut cake I had in a long time. Honey and nuts are a match made in heaven. Honey and nuts is all you taste in this cake. Gluten free, no added sugar and simply yummy at the same time!


1 cups whole almonds, toasted
3 egg whites, at room temperature
1/3 cup honey
1/4 teaspoon salt
1/4 cup sliced almonds, toasted
Serves 8

Preheat oven to 175C (350F). Grease or line the bottom of a wide loaf tin with parchment paper.

Process toasted whole almonds in a food processor until finely ground. It will make about 1 1/4 cups ground almonds. Combine ground almonds with honey until it has become a thick paste. Set aside.

Beat the egg whites with the salt until stiff enough to hold peaks. . Gently fold the egg white into the almond honey mixture. Then transfer to prepared loaf tin. Sprinkle batter with sliced almonds. Bake for 20-25 minutes, until cake has turned golden brown and inserted toothpick comes out clean. Let cool in the tin for 10 minutes. Let cool completely on wire racks. Cut into bars or squares.


  1. I love this recipe. It is like a macaron.

  2. Hi Anja! I’ve been meaning to make a flourless almond cake like this-yours is beautiful. Looks so yummy…

  3. Wow, amazing. 3 ingredients and you have cake. I love it

  4. What a delicious looking cake with not many ingredients! I really enjoy recipes that use almond flour/meal. Saving this to recipe file for sure!

  5. i don’t think i’ve ever seen a cake with so few ingredients! this looks delicious!

  6. This is amazing! I bet that it can be made with lots of different kinds of nuts, too! Walnut cake, cashew cake, peanut cake, hazelnut cake, pistachio cake…the list goes on and on!

  7. That looks so good and so simple, I love!!!

  8. How simple! I love it.. I can’t wait to try it.. my lil bro and my boyfriends dad can’t have gluten so this would be perfect!

  9. Wow! What a great and simple recipe. I love the recipes whose list of ingredients finish before they start πŸ™‚

  10. I have just found your blog via Tastespotting and I am IN LOVE with your recipes and your food philosophy. I will be making some of your recipes THIS WEEK! Thank you!

  11. I shall encourage my sister, who has bakefingers, to try out this recipe!

  12. Just put this cake into the oven. Looking forward to taste it!

  13. It tasted nice. We ate with some lemon flavoured mascarpone

  14. Absolutely delicious! I added orange zest from one orange to the almond mixture before folding in the whites & served the cake with maple syrup.

    I used creamed honey which took a while to mix it in with the almonds so make sure you use liquid honey. I would recommend lining the pan with parchment paper as the cake stuck to the teflon pan even though I greased it.

  15. I am going to try to make this with crushed walnuts!

  16. Hey Anja,

    I just made these, and they are fabulous! I love nuts so much that I can’t even pick a favorite and this recipe is like the perfect dessert! Although I’m not the biggest fan of honey, I’ve found a brand that I really enjoy and it’s lavender infused… so my cake had a wonderful hint of lavender in it.
    Although one problem I did encounter during my baking, is that my loaf pan was much too big for the size of batter I had so instead I made muffins out of them. Which is perfectly fine for me, it’ll stop me from over-doing my portion.
    Thanks again, this recipe was great!

  17. Just came across your website this morning and had to try this recipe when I saw it. I followed recipe as written and it came out perfect, moist, and delicious! I look forward to trying several more of your recipes. Thanks so much for sharing! -Diana

  18. I <3 this recipe! I replaced half of the almond meal with cocoa powder and alternated it with the original recipe to make a marbled cake. Incredible.

  19. My mother makes something similar to this with shredded coconuts & the almond paste. Absolutely delicious! πŸ˜€

  20. Hi Anja,
    Thank you for the recipe. Just got the cake out of the oven but it didn’t raise very well, is it correct? yours seems to be so puffy …. I have to say it is very delicious though… πŸ™‚

  21. Ever since my husband was diagnosed with celiac disease, I’ve been constantly looking for gluten free recipes and fortunately I stumped upon your website. I tried this cake and it was “unbelievably WOW”, never thought that I could make a cake with just 3 ingredients, I added raisins too. Thanks a lot for sharing this recipe. I’ll blog about this recipe, of course linking to your post πŸ™‚ Oh, I also tried your Seeweed sesame bars, it was just delicious. Yup I am glued to your blog now πŸ™‚ Keep posting and have fun cooking and blogging!

  22. I made this last night and it was just amazing! Like Karina, mine didn’t raise very well but it was delicious nonetheless. Is there anyway to counteract this?

    Can’t wait to try out all your other recipes, what a wonderful blog you have!

  23. Sonia,
    This cake doesn’t raise much, as it doesn’t have baking powder or soda in it. The more you keep the volume of the egg whites by folding the nuts in very gently, the more volume you will have at the end.
    Glad you love my recipes. Let me know what you think of the other ones if you try them.


  24. I love this recipe to pieces. I have tweaked it a little, I double the recipe as it all gets eaten so fast in this house, and I added vanilla extract, almond extract, and instant coffee. Cinnamon and nutmeg if I’m baking for Christmas.

    Also, instead of folding the whipped egg whites into the almond meal and honey paste I dump the egg whites in, then blend it all together. It has always risen for me.

  25. How yummy! I’ll definitely be trying this soon.
    Sounds amazing, even though I hate whipping egg whites, haha.

  26. I just made this and it was super easy and so delicious. thanks for sharing your recipes. I love all your posts! πŸ™‚

  27. Can I add baking powder into this recipe to make it raise more?

  28. I haven’t tried this particular recipe with baking powder. Other recipes that are based on almond meal use very little baking powder with good results. Definitely worth a try, but use little, e.g 1/4 to 1/2 teaspoon.

  29. Hi Anja, I made the cake yesterday and it was very hard folding the egg whites into the almond honey paste. It totaly ruined the froth. What is your method? Is it possible to use the mixer again at that stage? Very good cake/ macaroon. It was an excellent recipe for Passover dinner! Regards from Israel!

  30. Wow, delicious and SO easy! I’ve made this 3 times since finding this recipe a few days ago, and I plan to make many more. My favorite spread so far is some creme fraiche topped with lemon zest. It’s really too sweet with jam.

    Some adjustments I’ve noted: I’ve cut back on the amount of honey to 1/4 cup and it bakes up the same, I just found it a touch too sweet. I’ve also been able to easily double the recipe to bake two loaves at once. My non-stick pan cooks quicker than my glass pan. I use parchment to prep the pan, greasing even the non-stick pan, and it still sticks to the bottom (although sides of loaf pull away nicely from pan).

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