Blog, Gluten Free

Cocoa Swirl Honey Almond Cake (Gluten Free)

My friend and I had tried a version of this cake from and it was really good, so I decided to make it again but step it up a notch and add some cocoa to the mix. I  mixed half the batter with a little cocoa powder and swirled it in. So pretty!
I also added some cinnamon and tweaked it a little bit to make it my own. I love how it came out.
This cake does not taste flourless and is especially good with berries on top. Drizzle a little honey on it before serving if you desire a little more sweetness, but it definitely doesn’t need it.


  1. 2 Cups Almonds, toasted
  2. 4 Eggs, separated
  3. 3/4 Cup Honey
  4. 2 Tsp Vanilla
  5. 1/2 Tsp Cinnamon
  6. 2 Tbsp Milk (Any kind)
  7. 1 Tsp baking Soda
  8. 1/2 Tsp Salt
  9. 2 Tbsp Unsweetened Cocoa Powder

You may also want extra honey or fruit to top it (although I’m not opposed to eating a piece of this as finger food)

Toast your almonds in the oven at 350 degrees for 8-10 minutes.

Grease bottom and sides of a 9″ springform pan, line the bottom with a circle of parchment paper, grease paper as well.

When almonds have cooled a little put them in the food processor and process until they are a fine powder. This can take a minute.

In an electric mixer bowl, add 4 egg yolks, honey, vanilla, cinnamon, milk, baking soda and salt. Mix on medium speed until well combined. Mix in the almonds on low until just combined.

In a separate bowl with electric mixer, beat the 4 egg whites until they are doubled in volume forming fluffy soft peaks. This will take a minute or two. Do not overbeat. You only want soft peaks, not stiff peaks like meringue.

Place half of the mixture into a separate bowl. Mix in the cocoa to one of the bowls, leaving the other bowl as is.

Divide the egg whites into the two bowls and gently fold into each mix until just blended.

Pour the regular almond mixture into the springform pan, spread out evenly.

Spoon the cocoa almond mixture into the pan on top of the regular mixture in any pattern you desire until you have used it all. Using a butter knife, swirl the cocoa mix into the almond mix so that it makes a pretty design. (This is fun for kids to do as well.)

Bake at 350 degrees for 25-30 minutes.

Let cool for 10-15 minutes on a cooling rack then remove the sides of pan. Let finish cooling.

Serve plain or topped with fruit, more honey, almonds or cocoa powder.

For better freshness, store in the refrigerator.

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