Preheat the oven to 350F.

Lightly oil a 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, using an electric mixer on medium speed, beat together egg yolks and honey until frothy and pale yellow, about 1 minute.

Add almond flour, coconut flour, baking powder and salt and beat until well combined. (This mixture will be thick.)

In a second large bowl, beat egg whites with clean beaters until stiff peaks form.

Stir one-third of the whites into yolk mixture and then gently fold in the rest just until incorporated.

Transfer batter to the prepared pan and gently tilt the pan to evenly spread batter to the edges.

Bake until cake is golden brown and starting to pull away from the pan, about 20 to 22 minutes.

Cool on a wire rack for 15 minutes.

Loosen edges with a paring knife and remove cake from the pan.

Discard parchment paper and serve warm or at room temperature.