In a large bowl, lightly whisk the eggs. One by one, gradually whisk in the honey, vanilla, almond flour, kosher salt and baking soda.
Use a spatula to transfer the batter into the prepared pan.
Bake until fragrant and set and a toothpick inserted in 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 before slicing and serving.
*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. If you'd like to frost the cake, you should cool it completely before frosting.The cake improves after being stored overnight. Its texture becomes moister.