This simple, delicious, even healthyish gluten-free breakfast cake is made with just THREE ingredients! Eggs + almond butter + almond flour bake into light, nutty cake that's basically magic.
Preheat oven to 375°.
Separate the egg whites from the yolks. Add whites to a stand mixer with whisk attachment and whisk on high for 4-5 minutes, until stiff peaks form.
Beat egg yolks, almond butter, and almond flour in a large mixing bowl until smooth.
Gently fold half of the egg whites into batter until smooth, then fold in the remaining whites.
Generously grease an 8" springform pan and line the bottom with parchment paper. Pour the batter into the pan and spread to the edges so the top is flat.
Bake at 375° for 25-35 minutes, until center is set. Let cake cool completely in the pan.
Transfer cake to a serving platter and optionally dust with powdered sugar before slicing.