In a large bowl, lightly whisk the eggs. Gradually whisk in the honey, vanilla, almond flour, kosher salt, and baking soda. Don't over-mix the batter. An overworked batter can cause the middle of the cake to collapse as it cools.
Use a spatula to transfer the batter into the prepared pan.
Bake until fragrant and set, and a toothpick inserted in the center comes out clean, 22-25 minutes.
Cool the cake in the pan on a cooling rack for 10 minutes. Then, invert it onto the cooling rack and cool for 20 more minutes.
If you wish, dust the cake with a powdered sweetener, then slice and serve.
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Notes
This sugar-free honey worked well when I tried it. If using it, a slice has about 199 calories, 6 grams of carbs, and 3 grams of fiber.
I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz, so 1.5 cups weigh 6 ounces. It's best to measure almond flour by weight rather than by volume.
Occasionally, baking soda can cause a reaction in baked goods that results in an ammonia smell. If you're concerned about it happening, use 2 teaspoons of baking powder (gluten-free if needed) instead of baking soda.
If you'd like to frost the cake, cool it completely before frosting.
The cake's texture improves after being stored overnight.
Keep unfrosted leftovers in a sealed container in the fridge for up to 5 days. Briefly warm them in the microwave (10 seconds per slice) before enjoying them. You can also freeze slices of this cake for up to three months.