(Paleo, gluten-free, dairy-free, no refined sugar)
Preheat oven to 180°C/350F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
Process whole almonds in a food processor or blender until finely ground (you will have about 1 3/4 cups ground). Skip this step if you have almond flour already.
Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 25-28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.