Gluten Free Flourless Almond Honey Cake with Berries

No one is going to believe this cake is gluten free! This Flourless Almond Honey Cake with Berries is divine.


  • 1/4 C olive oil plus additional for greasing pan
  • 1 3/4 C Almond Flour plus some for dusting pan
  • 1/3 C potato starch
  • 1/2 tsp salt
  • 1 1/2 C sugar divided
  • 2/3 C honey divided
  • Zest and juice of 2 lemons
  • 4 large eggs separated plus 2 egg whites
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extra
  • berries for topping


  1. Preheat oven to 325 degrees F. Place oven rack in bottom 1/3 of oven.
  2. Brush bottom and sides of 9 inch springform with olive oil and line bottom with parchment paper.
  3. Brush parchment with more olive oil and dust with almond flour.
  4. Mix together almond flour, potato starch and salt in a bowl.
  5. In mixer combine 1/2 C sugar, 1/3 C honey, lemon zest, 4 egg yolks, vanilla and almond extract and olive oil.
  6. Beat on medium speed until smooth and creamy, about 3 minutes.
  7. Beat in almond flour mixture until just incorporated.
  8. In another bowl, beat the egg whites until foamy.
  9. Gradually beat in 1/2 C sugar, until glossy peaks form. About 3 minutes.
  10. Gently fold the egg white into the cake batter.
  11. Pour batter into prepared pan.
  12. Bake until cake is golden brown and springs back when lightly touched. About 50-55 minutes.
  13. Allow to cool completely.
  14. Remove from pan/ Run a knife around the edge first to loosen it from pan.

Honey Syrup:

  1. Mix together 1/2 C sugar, 1/3 C honey, juice from two lemons and 1 C water. Bring to a simmer over high heat and simmer until reduced over medium heat. Should take about 20 minutes and become syrupy.
  2. Brush part of the syrup mixture over the top of the cake.
  3. Top with berries and drizzle with more honey mixture (may not use all of it)